This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Sweet & Spicy Walnut Crusted Salmon is an easy and absolutely delicious recipe, especially when made with wild-caught Alaska salmon!
Salmon is one of those foods that can be hit or miss, but it doesn’t have to be! All it takes is a little education on what types of salmon are the best, and why!
Personally, I have ordered salmon at a restaurant, or made it myself and loved it. Then, there have been times I have really not loved it. I had no idea why one day it was delicious, and the next, not so much. As it turns out, I had a lot to learn about salmon! Now, I am sure I am going to love it every single time!
See, not all salmon is created equal. Wild caught salmon is superior to farm-raised. And, wild-caught salmon from the cold, pristine waters of Alaska is the best! In fact, all salmon in Alaska is wild, sustainable, and healthy!
You will be surprised to see how much salmon on the market is farm-raised in places like China! I don’t know about you, but I’d rather eat salmon that has been born and raised in it’s natural habitat in Alaska, rather than in a not-so-pristine crowded pool. Makes sense when you think about, doesn’t it?!
Alaska salmon is sold both fresh and frozen. To know if the fresh salmon you are buying is from Alaska check the sign, or ask the fishmonger at the store. If you are buying frozen salmon, the package should state if it’s wild-caught as well as where it is sourced from. I found mine in the frozen seafood section of my local grocery store.
This recipe for Sweet & Spicy Walnut Crusted Salmon is made with Alaska salmon caught in Alaska’s Prince William Sound, Cook Inlet, or Bristol Bay! I used a sockeye variety that is naturally a beautiful shade of dark pink. It has a very mild (not fishy) flavor that works great with the maple and spice in the walnut topping. If you can’t find sockeye, any other variety of Alaska salmon (pink, coho, keta, or king) will still work beautifully with this recipe.
Prep!
If your Alaska salmon is frozen, you will need to thaw it in the refrigerator before preparing it.
You need a broiler pan, small bowl, spoon, and all your ingredients out and ready to go.
Create!
Place the salmon on a broiler pan, skin side down.
In a small bowl, mix together all the ingredients for the walnut crust.
Spoon the walnut mixture on top of the salmon and pat down to cover the top of the filet.
Bake at 350 for 10-15 minutes, or until the salmon can easily be flaked off with a fork.
Present!
Place the salmon on a plate or serving dish and top with additional parsley, if desired.
I hope you enjoy this recipe for Sweet & Spicy Walnut Crusted Salmon!
Looking for more Alaska salmon recipes? Visit www.wildalaskaseafood.com for recipes, cooking techniques, and more information on why you should always #AskForAlaska salmon at the seafood counter and restaurants.
You can also find information on Alaska Seafood on Facebook, Twitter, Instagram, and Pinterest!
Sweet & Spicy Walnut Crusted Salmon
Ingredients
- 2 fillets Alaska salmon I used wild-caught sockeye salmon
- 1/2 Cup chopped walnuts
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees F. Place your salmon, skin side down, on a broiler pan.
- In a small bowl mix together the walnuts, parsley, garlic powder, onion powder, red pepper flakes, and maple syrup.
- Spoon half the mixture onto each fillet and pat down to cover the top of the salmon.
- Bake for 10-15 minutes until the salmon is cooked through and easily flakes apart.
Tonya says
September 28, 2018 at 5:05 pmThis was very good. The sweetness of the maple syrup and the spice of the red pepper flakes, mixed with the crunch of the walnut made me forget I was eating fish.
Gina says
June 4, 2017 at 5:15 pmI’m trying this tonight!! One thing though…I think you forgot to put the maple syrup in the recipe?
Lauren says
June 4, 2017 at 5:41 pmOh my goodness! I did! It’s 2 Tablespoons – I edited the recipe. Thank you so much for letting me know 🙂