Hazelnut-Crusted Salmon

Hazelnut-Crusted Salmon

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "Rep Your Region", and since I live in Portland, Salmon and Hazelnuts fit in quite well. I was fairly hesitant for this dish due to the use of mayo on the Salmon but damn I was surprised. The flavour was really good and the fish stayed nice and juicy. Went great with an Oregon white wine :). Also went well with some Garlic Parmesan Rice.
I am not a huge fan of mayo so I used Miracle Whip but you could easily sub it out as well



  1. 1 lb Salmon Fillet
  2. 1/2 Cup Miracle Whip Mayonnaise or
  3. 3/4 teaspoon Tarragon Dried
  4. 1/2 teaspoon Orange Zest (about half an orange)
  5. 3/4 teaspoon Orange Juice (about 1 slice)
  6. 1/2 teaspoon Kosher Salt
  7. 1/8 teaspoon Black Pepper Ground (about 5 cranks)
  8. 1 Tablespoon Mustard Sweet Hot
  9. 1/2 Cup Hazelnuts , chopped
  10. 1/2 Parmesan Cheese , grated
  11. 2 Lemons small


25 mins
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    Preheat oven to 400 degrees.

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    Cover a baking sheet with aluminum foil and spray with cooking spray.

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    Cut the Salmon into 4 pieces and place on the baking sheet, skin side down.

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    In a small bowl, combine the Miracle Whip, Tarragon, Orange Zest, Orange Juice, Kosher Salt, Black Pepper, and Mustard.

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    Spread the Miracle Whip mixture evenly over the Salmon.

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    Chop the Hazelnuts and top on the Salmon.

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    Bake for 10 minutes.

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    Top each piece of Salmon with equal amounts of Parmesan Cheese and bake an additional 5 minutes.

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    While the Salmon in baking, slice the lemons. Serve with Lemon slices.

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