Fish & Seafood Fish Salmon Baked Salmon Walnut-Rosemary Crusted Salmon 4.9 (54) 43 Reviews Salmon and walnuts are both great sources of omega-3 fatty acids. Serve this easy walnut-crusted salmon recipe with a simple salad and a side of roasted potatoes for dinner. By Andrea Kirkland, M.S., RD Andrea Kirkland, M.S., RD Andrea Kirkland, MS, RD, is a nationally recognized culinary registered dietitian with over 20 years' experience as a cookbook editor, recipe developer, and food writer and has developed over 1000-plus recipes. Andrea's passionate about sharing her knowledge on home cooking and meal planning and is on a mission to prove that when it comes to food the words healthy and delicious can co-exist. EatingWell's Editorial Guidelines Updated on May 28, 2025 Reviewed by Dietitian Sarah Pflugradt, Ph.D., RDN, CSCS Reviewed by Dietitian Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Cook Time: 10 mins Active Time: 10 mins Total Time: 20 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Egg-Free Jump to Nutrition Facts Jump to recipe Our Walnut-Rosemary Crusted Salmon is destined to become a weeknight favorite—ready in just 20 minutes. This dish starts with heart-healthy salmon, brushed with a tangy lemon-honey mustard that is sweet, zesty and spiced with a hint of crushed red pepper and aromatic rosemary. A crisp walnut panko topping is the perfect complement to the rich, buttery salmon filet. Keep reading for our expert tips on technique, ingredient substitutions and more. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Allowing your salmon to sit at room temperature for 15 to 20 minutes before cooking is a smart move. It helps the salmon cook more evenly, and you’ll end up with a moist and tender result.If you don't have fresh rosemary, you can use ¼ teaspoon to ½ teaspoon of dried as a substitute.If you have a nut allergy, you can either omit the walnuts and use an additional 3 tablespoons of panko breadcrumbs or use unsalted pumpkin seeds or sunflower seeds.If you're concerned about gluten, use gluten-free panko breadcrumbs. Nutrition Notes Salmon is the star of this recipe, and it is jam-packed with nutrition. You'll get a healthy dose of protein, vitamin B12 and selenium, a mineral that has antioxidant properties. Salmon also has other antioxidants, including astaxanthin, which has anti-inflammatory properties. Compared to other types of salmon, sockeye salmon provides the highest amount of vitamin D—about 70% of your daily needs in one 3.5-ounce portion. As if that weren't enough, salmon also gives you lots of heart-healthy omega-3s. Whenever you can fit walnuts into your dish, you should. It's a second punch of omega-3 fatty acids, but instead of the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found in salmon, walnuts have alpha-linolenic (ALA), a plant-based omega-3 fatty acid. Walnuts have been studied for their benefits to brain health and cognition. As a nut, you'll also get protein and fiber, great for overall muscle and digestive health, respectively. Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco Cook Mode (Keep screen awake) Ingredients 2 teaspoons Dijon mustard 1 clove garlic, minced ¼ teaspoon lemon zest 1 teaspoon lemon juice 1 teaspoon chopped fresh rosemary ½ teaspoon honey ½ teaspoon kosher salt ¼ teaspoon crushed red pepper 3 tablespoons panko breadcrumbs 3 tablespoons finely chopped walnuts 1 teaspoon extra-virgin olive oil 1 (1 pound) skinless salmon fillet, fresh or frozen Olive oil cooking spray Chopped fresh parsley and lemon wedges for garnish Directions Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Combine 2 teaspoons mustard, garlic, ¼ teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon rosemary, ½ teaspoon honey, ½ teaspoon salt and ¼ teaspoon crushed red pepper in a small bowl. Combine 3 tablespoons panko, 3 tablespoons walnuts and 1 teaspoon oil in another small bowl. Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray. Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness. Photography: Carson Downing, Food stylist: Holly Dreesman, Prop stylist: Gabe Greco Sprinkle with parsley and serve with lemon wedges, if desired. Blaine Moats Equipment Large rimmed baking sheet Frequently Asked Questions Can I use regular breadcrumbs? Using panko is a great idea since it's made from dehydrated bread flakes and gives you a much crunchier result compared to regular breadcrumbs. But if you only have regular breadcrumbs on hand, no worries—you can still make it work. What's the best way to chop walnuts? Your chef's knife, with its curved blade, makes chopping nuts super easy. You can rock the blade back and forth over the nuts or just chop straight up and down. For a more even chop, try moving the nuts around a bit after each round. You can also use a pastry cutter or a food processor if you want. How should I store and reheat leftovers? Salmon tastes best right after it's cooked. But if you must store it, let the fish cool before adding it to an airtight container and placing it in the refrigerator. Try to use it up within 2 days. When reheating, you'll achieve the best results if you trap the moisture in the fish, whether you're heating it in an oven or a microwave. Add a splash of water to the salmon and tent it loosely with aluminum foil. Set it in an oven preheated to 275°F or 300°F for about 15 minutes. Microwaving salmon tends to dry it out quickly. If you're going to use this method, be sure to add a moist paper towel over the fish, and heat in 30-second intervals, checking often. Can I freeze it? You can. Just be sure the cooked salmon is completely cooled before wrapping it tightly with plastic wrap and then covering it with aluminum foil. Next, tuck it into airtight, freezer-safe bags. You want to avoid freezer burn. You can keep it in the freezer for about 3 months. What should I serve with Walnut-Rosemary Crusted Salmon? This delicious walnut-crusted salmon pairs well with simple vegetable side dishes like Roasted Asparagus, Roasted Broccoli, Crispy Oven-Roasted Potatoes or Roasted Sweet Potatoes. Serve with Creamy Cacio e Pepe Orzo or Mushroom Rice and a simple green salad to complete the meal. Diabetic Living Magazine, Fall 2018 Save Rate Print Nutrition Facts (per serving) 222 Calories 12g Fat 4g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 ounces Calories 222 % Daily Value * Total Carbohydrate 4g 1% Total Sugars 1g Protein 24g 48% Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 62mg 21% Sodium 256mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Jan Valdez, Jan Valdez Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens. EatingWell's Editorial Guidelines Carrie Myers, M.S., Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines Sources EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about our editorial policies and standards to learn more about how we fact check our content for accuracy. U.S. Department of Agriculture. FoodData Central. Fish, salmon, sockeye, raw.