Candied Walnut Crusted Salmon

12:29 PM, Jun 25, 2013   |    comments
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Candied Walnut Crusted Salmon

By: Betty Henry, Henry's Bakery & Deli


  • 1 cup walnut halves
  • 3 tablespoons powdered sugar
  • 1 cup oil for frying walnuts (canola or other)
  • 3 tablespoons unsalted butter
  • Ground pepper
  • Kosher salt
  • 6 salmon fillets, 4-6 oz each
  • 2 tablespoons oil for frying fish (olive or other)

 Candy Walnut Instructions

Bring water and 1 teaspoon of salt to boil in a sauce pan. Add walnuts and boil for 2 minutes. Drain walnuts quickly and while they are warm toss in powdered sugar. In a sauce pan bring 1 cup of oil to 350 F. Fry coated walnuts stirring often for 2 minutes or until golden in color. Remove walnuts before they get too dark and place them on parchment paper to cool. Once cooled, add butter ½ teaspoon pepper, ¼ teaspoon salt, and walnuts into a food processor. Pulse for 10 seconds, scrape sides, and pulse for 10 more seconds. Place in a bowl and put in refrigerator for later. Can be made a day or two in advance.

Salmon Instructions

Preheat oven to 350. Cover a baking sheet with foil, and set aside. Season salmon filets with salt and pepper. Cover a large skillet with olive oil and place over medium high heat. Cook salmon on both sides for 1-2 minutes each. Transfer salmon to lined baking sheet and spread walnut butter over top of each fillet. Bake about 10 min or until salmon is cooked through.


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