Entree: United States – Pacific Northwest (Oregon) – Oregon Hazelnut-Crusted Salmon

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 salmon fillets, approx. 6-8 oz (170-225 g) each, skin on
- 1 cup (120 g) toasted hazelnuts (filberts), coarsely chopped
- 3/4 cup (75 g) panko breadcrumbs
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1 tsp (5 g) lemon zest
- 1/2 tsp (2 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) unsalted butter, melted
- 1 tbsp (15 ml) olive oil, plus 1 tbsp (15 ml) for potatoes
- 1 lb 8 oz (700 g) fingerling potatoes, halved lengthwise
- 1 tsp (1 g) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 8 oz (225 g) baby kale or baby chard, tough stems removed
- 1 small shallot, finely minced
- 2 cloves garlic, thinly sliced
- 1 tbsp (15 ml) lemon juice
- Lemon wedges, for serving
- Optional: flaky sea salt for finishing

Instructions

Short Description:
Salmon fillets crusted with toasted Oregon hazelnuts (filberts) and panko, pan-seared and finished in the oven, served with roasted fingerling potatoes and sautéed baby kale for a complete Pacific Northwest main course.

Regional Notes:
This Oregon variation highlights locally grown hazelnuts as the crunchy crust and favors salmon commonly caught in Oregon rivers and coastal waters. The pairing with simple roasted potatoes and hardy greens reflects Pacific Northwest produce and straightforward coastal cooking.

1. Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes with 1 tbsp (15 ml) olive oil, thyme, 1/4 tsp (1 g) salt and 1/4 tsp (1 g) pepper; spread cut-side down on a rimmed baking sheet and roast for 20-25 minutes, until golden and tender.
2. Meanwhile, pulse the toasted hazelnuts in a food processor or chop coarsely by knife; combine chopped hazelnuts, panko, parsley, lemon zest, 1/4 tsp (1 g) salt and 1/4 tsp (1 g) pepper in a shallow bowl.
3. In a small bowl, whisk together the Dijon mustard, honey and melted butter. Pat the salmon fillets dry with paper towel and season both sides lightly with salt and pepper.
4. Brush the top (skinless side) of each fillet with the mustard-honey mixture, then press the hazelnut-panko mixture firmly onto the brushed side to form an even crust. Place crusted fillets on a plate and chill in the refrigerator for 10 minutes to set the crust while the potatoes finish roasting.
5. Heat an oven-safe skillet over medium-high heat and add 1 tbsp (15 ml) olive oil. When shimmering, place the salmon fillets crust-side down and sear for 1-2 minutes to brown the crust. Carefully flip so the skin side is down and sear 30-45 seconds.
6. Transfer the skillet to the preheated oven and roast 6-8 minutes, until the salmon reaches desired doneness (about 125-130°F / 52-54°C for medium-rare; cook longer if preferred). If you used a separate sheet for potatoes, ensure both are in the oven; remove potatoes when done.
7. While the salmon finishes, heat a separate large skillet over medium heat with 1 tbsp (15 ml) olive oil. Add the minced shallot and sliced garlic; sauté 1-2 minutes until fragrant. Add the baby kale, season with 1/4 tsp (1 g) salt and 1/4 tsp (1 g) pepper, and sauté 3-4 minutes until wilted but still bright. Stir in 1 tbsp (15 ml) lemon juice and adjust seasoning.
8. Plate: divide roasted fingerling potatoes and sautéed greens among 4 plates. Place a hazelnut-crusted salmon fillet on each plate, finish with a squeeze of lemon and optional flaky sea salt. Serve immediately with lemon wedges.