Walnut-Crusted Salmon with Walnut-Buttermilk Sauce

California Walnut Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins


Walnut/Buttermilk/Feta Cheese Sauce:
1cup California walnuts
1/2cup buttermilk
1/4cup Feta cheese
2tablespoons heavy cream
1/4teaspoon pepper
Walnut Crusted Salmon:
1/3cup California walnuts
1/4cup plain bread crumbs
1-- whole egg, beaten
4-- (6-ounce) portions of salmon fillets with skin on one side
3cups fresh spinach
1/2teaspoon salt
1/4teaspoon pepper



  1. Walnut Buttermilk/Feta Cheese Sauce:Place walnuts in a bowl and pour the buttermilk over them.  Cover and refrigerate for 8-12 hours, best overnight.
  2. In a food processor or blender, puree the walnuts, buttermilk, Feta cheese, heavy cream and pepper until smooth.
  3. Walnut Crusted Salmon: Preheat oven to 400F.
  4. Stem, wash and drain spinach.  Refrigerate until ready to use.
  5. Rinse and dry fish.  Refrigerate until ready to use.
  6. For coating mixture, finely chop walnuts with bread crumbs in a food processor.  Place on a dinner plate.
  7. Dip the flesh side of the salmon in the beaten egg, then in the walnut crumb mixture.  Place on a baking pan, skin side down.  Bake in preheated 400F oven for 12-15 minutes, or until cooked through. 
  8. While fish is cooking, wilt spinach in a non-stick sauté pan; water that clings to leaves from washing will be sufficient to keep it from burning.  This will take 1 minute or less.

Recipe by Janet Ryan.


Nutritional Info *per serving

  • Calories 740
  • Glycemic Load 0
  • Fat 54g
  • Saturated Fat 11g
  • Polyunsaturated Fat 22g
  • Monounsaturated Fat 15g
  • Cholesterol 160mg
  • Sodium 660mg
  • Potassium 1120mg
  • Carbohydrate 14g
  • Fiber 4g
  • Sugars 5g
  • Protein 52g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 25%
  • Calcium 20%
  • Iron 20%