Walnut Maple Crusted Coho

Walnut Maple Crusted Coho

A sweet and savory dish to welcome fall. This Maple Dijon Coho Salmon combines the richness of wild-caught Coho with a silky maple-mustard glaze and toasted walnuts for a perfect blend of flavor and texture. The nutty crunch of the walnuts pairs beautifully with the tender salmon and sweet-savory sauce, making every bite warm, balanced, and delicious, an easy yet elegant recipe for cozy autumn dinners.

Raw salmon seasoned in baking dish next to small bowls of toppings
[[ recipeID=recipe-hh7m1hgt94, title=Walnut Maple Crusted Coho Salmon ]]

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

Bring warmth and comfort to your table this fall with this flavorful Maple Dijon Coho Salmon. The rich, buttery texture of wild-caught Coho pairs beautifully with a golden glaze of maple syrup and Dijon mustard, while the toasted walnuts add a satisfying crunch and depth of flavor. Whether served over roasted root vegetables, wild rice, or a crisp fall salad, this recipe is the perfect way to celebrate cooler days and nourishing meals made from the heart.

  • 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!