Walnut-Crusted Baked Salmon with Lemon and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets coated in a crunchy walnut crust and baked with fresh lemon and dill. A heart-healthy dish combining omega-3 rich salmon and walnuts. This american-inspired seafood (low-carb) ready in about 30 minutes pairs Salmon fillets, Walnuts, Lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

★ 4.2 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 340g salmon fillets dry with paper towels. Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder.
  2. Step 2: In a small bowl, combine 60g finely ground walnuts, 2 tbsp lemon juice, 1 tbsp chopped dill, and 1 tbsp olive oil. Mix until the mixture resembles wet sand.
  3. Step 3: Press the walnut mixture evenly over the top of each salmon fillet, using fingers to firmly adhere it. Sprinkle with lemon zest.
  4. Step 4: Bake on a parchment-lined baking sheet for 12-15 minutes until salmon is opaque and flakes easily with a fork (internal temperature 145°F/63°C). The crust should be golden and crisp.

Frequently asked questions

How long does Walnut-Crusted Baked Salmon with Lemon and Dill take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Walnut-Crusted Baked Salmon with Lemon and Dill?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Walnut-Crusted Baked Salmon with Lemon and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Walnut-Crusted Baked Salmon with Lemon and Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Walnut-Crusted Baked Salmon with Lemon and Dill low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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