Hazelnut Crusted Salmon

Posted on 19 May 2020

Hazelnut crusted salmon

Salmon is good for you, so are nuts, so let’s put them together in a very tasty recipe that doesn’t take long and largely uses ingredients that are currently seasonal in New Zealand.


  • One large or two smaller salmon fillets (~250 grams total)
  • 2.5 heaped tbsp of hazelnuts (raw or roasted)
  • 1 tbsp of fresh or dried rosemary leaves (de-stalk if using fresh)
  • 2 tsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest (optional)
  • 1 tsp lemon juice or apple cider vinegar
  • 1 tsp honey or liquid sweetener (maple syrup, rice malt syrup.. whatever you like)
  • 1 clove of garlic, crushed
  • ¼ tsp salt


Preheat oven to 180°C

In a small bowl combine the mustard, lemon juice, zest, garlic and honey and mix them

Now, let’s deal with the nuts. You will need to either chop them or process them into small chunks. For this recipe we used a mortar and pestle to crush the nuts, along with the rosemary, olive oil and salt. You could put these ingredients into a blender or mill to do the same job.

Combine everything and mix it up.

Put the salmon fillets on an oiled tray or oiled baking paper.

Apply the mix to the salmon, pressing it into the top so that it sticks.

Bake for 15-20 minutes or until the edges easily flake away when you touch them with a fork. Cooking time will depend on the fatness of your fillet.

Serve with a lemon wedge for seasoning. Ideal sides for this dish are new potatoes, rice or quinoa.




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