Walnut Maple Crusted Coho

Walnut Maple Crusted Coho

A sweet and savory meal, perfect for to ease into the fall days! Dijon mustard, maple and walnuts are the perfect dressings for coho salmon. The flavor combination is perfectly balanced with nutty toasted walnuts, sweet and savory maple dijon and wild caught coho salmon. The crunchiness of the walnuts and tenderness of the salmon makes every bite the perfect one!

Raw salmon seasoned in baking dish next to small bowls of toppings
Uncooked coho portions in packaging next to bowls of toppings
































Chef Nicole outside in front of tree line and lake

AUTHOR PROFILE

Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

 



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Walnut Maple Crusted Coho Salmon

Ease into fall with the delicious flavors of baked walnuts, maple, dijon and coho salmon! Nutrient dense and delicious.

Keywords: walnut maple crusted

  • Cook Time: 8 mins

Ingredients

Instructions

Ingredients

  • 4 Portions Wild for Salmon Coho Salmon
  • 2 Tbs Dijon Mustard
  • 3 Tsp Maple
  • ⅔ Cup Walnuts
  • 2 Tbs Parsely
  • 1 Tbs Thyme
  • Salt and Pepper, to taste
  • Olive Oil, to grease pan

Instructions

  1. Preheat oven to 400.
  2. Mix the dijon mustard and maple syrup together in a small bowl and put aside.
  3. Rough chop parsley, thyme, and walnuts (Leaving some of the walnuts bigger in size). Combine them in the same bowl.
  4. Remove the coho from the package and place in an oiled baking dish. Salt, pepper salmon and evenly put the maple dijon mixture on top. Sprinkle the herb and walnut mixture on top.
  5. Cook at 400 for 5 minutes, turn the oven to broil and cook just long enough to toast the walnuts (should be an additional 1-2 minutes), watch carefully!
  6. Enjoy!