Toasted Hazelnut Salmon Salad Recipe

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Toasted Hazelnut Salmon Salad

Diana Adcock


If you can't find hazelnuts (filberts) use pecans.

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20 Min
15 Min
Stove Top


1 c
wild honey
1 c
dijon mustard
1/2 c
olive oil
3 Tbsp
freshly squeezed lemon juice
6 oz salmon filets, skinned and deboned
1/2 tsp
sea salt
1 tsp
white pepper
3 c
hazelnuts, measured then finely ground
1 c
toasted hazelnuts, chopped
olive oil for cooking
12 c
mixed salad greens
1 pt
grape tomatoes
1 can(s)
mandarin orange segments, drained and chopped


1Preheat oven to 350 degrees.
2In a small bowl whisk together the honey, Dijon mustard, olive oil and lemon juice.
3Remove 1/3 cup, set the other 2/3 cup aside.
4Using a brush lightly coat salmon filets, then press into ground hazelnuts-I like doing this part in a pie tin.
5Repeat until all salmon filets are prepared.
6Add 1 tablespoon olive oil to a large, oven safe skillet.
7Over medium heat lightly brown salmon filets, 2-3 minutes per side.
8Place skillet (with filets) in preheated oven for an additional 5 minutes.
9Meanwhile place 2 cups of salad greens on each of 6 plates.
10Divide tomatoes and chopped oranges evenly between plates.
11Remove filets from oven, place one on each bed of prepared greens.
12Evenly divide remaining 1 cup chopped, toasted hazelnuts.
13Whisk the reserved dressing, drizzle over salads.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Fish
Regional Style: American