Hazelnut-Crusted Salmon

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “Rep Your Region”, and since I live in Portland, Salmon and Hazelnuts fit in quite well. I was fairly hesitant for this dish due to the use of mayo on the Salmon but damn I was surprised. The flavour was really good and the fish stayed nice and juicy. Went great with an Oregon white wine :). Also went well with some Garlic Parmesan Rice.

I am not a huge fan of mayo so I used Miracle Whip but you could easily sub it out as well

  • Servings: 4-serving
  • Time: 25 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: american
  • Course: entrée
  • Cooking Time: 25 mins

Ingredients

1 lb Salmon Fillet
1/2 Cup Miracle Whip or Mayonnaise
3/4 teaspoon Dried Tarragon
1/2 teaspoon Orange Zest (about half an orange)
3/4 teaspoon Orange Juice (about 1 slice)
1/2 teaspoon Kosher Salt
1/8 teaspoon Ground Black Pepper (about 5 cranks)
1 Tablespoon Sweet Hot Mustard
1/2 Cup Hazelnuts , chopped
1/2 Parmesan Cheese , grated
2 small Lemons

Steps

  1. Preheat oven to 400 degrees.
  2. Cover a baking sheet with aluminum foil and spray with cooking spray.
  3. Cut the Salmon into 4 pieces and place on the baking sheet, skin side down.
  4. In a small bowl, combine the Miracle Whip, Tarragon, Orange Zest, Orange Juice, Kosher Salt, Black Pepper, and Mustard.
  5. Spread the Miracle Whip mixture evenly over the Salmon.
  6. Chop the Hazelnuts and top on the Salmon.
  7. Bake for 10 minutes.
  8. Top each piece of Salmon with equal amounts of Parmesan Cheese and bake an additional 5 minutes.
  9. While the Salmon in baking, slice the lemons. Serve with Lemon slices.

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