Toasted Hazelnut Salmon Salad

Toasted Hazelnut Salmon Salad Recipe

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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
    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

How to Make Toasted Hazelnut Salmon Salad


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

Printable Recipe Card

About Toasted Hazelnut Salmon Salad

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

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