Hazelnut-Crusted Salmon with Lemon Dill Sauce

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Salmon fillets coated in a crunchy hazelnut crust, served with a bright lemon-dill sauce for a restaurant-quality dinner. This seafood recipe, ready in about 28 minutes, pairs Salmon fillets, Hazelnuts, Lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each, skin-on) Salmon fillets
• 1/2 cup Hazelnuts
• 1 tsp Lemon zest
• 1 tbsp Dijon mustard
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 2 tbsp Fresh dill
• 1/4 tsp Salt
• 1/4 tsp Black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Pat salmon fillets dry with paper towels and season with salt and black pepper. In a shallow dish, combine 1/2 cup finely ground hazelnuts, 1 tsp lemon zest, and 1 tbsp Dijon mustard.
2. Step 2: Press hazelnut mixture evenly onto the top (flesh) side of each salmon fillet. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Place salmon in skillet, crust-side down, and cook for 3-4 minutes until golden.
3. Step 3: Transfer skillet to oven and bake for 8-10 minutes, or until salmon is cooked through. While salmon bakes, whisk together 1 tbsp lemon juice, 2 tbsp chopped dill, and 1 tbsp olive oil. Drizzle sauce over salmon and serve immediately.