- Prep
- 15 min
- Cook
- 18 min
- Total time
- 33 min
- Yield
- 2 servings
- Difficulty
- Easy
- Calories
- 580 kcal
Quick summary
“Fresh salmon fillets baked in the oven with a crunchy topping of cashews, Brazil nuts, and breadcrumbs. The tender meat is brushed with Dijon mustard and served with a refreshing sauce whipped with lemon and fresh dill.”
What you need to know
- The thin layer of Dijon mustard fixes the nut farofa to the fish while providing acidity that cuts the fat.
- Processing the nuts in pulse mode preserves small pieces that toast in the dry heat of the oven.
- The fresh lemon sauce with olive oil and dill blended raw balances the natural lipid richness of the roasted salmon.
Ingredients
Main
- units of 180g each Fresh salmon fillet (with skin)
- grams Unsalted cashews
- grams Brazil nuts
- tablespoons Breadcrumbs
- tablespoons Extra virgin olive oil
- tablespoons Fresh lemon juice
- tablespoons Fresh dill, chopped
- teaspoon Dijon mustard
- clove (finely chopped) Garlic
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper, ensuring even cooking and easy cleaning. This step is crucial for the success of the crust and to prevent the fish from sticking to the baking sheet.
- Prepare the crust: In a food processor, add the cashews, Brazil nuts, and breadcrumbs. Pulse a few times until you get a coarse farofa, but not a powder. The most important tip is not to over-process to maintain the crunchy texture.
- Season the salmon fillets with salt and black pepper on both sides. In simple terms, do this carefully so as not to overdo the salt. Arrange the fillets skin-side down on the prepared baking sheet. The skin helps protect the meat and maintain moisture.
- In a small bowl, whisk together 1 tablespoon of olive oil and the Dijon mustard. Brush this mixture evenly over the top of each salmon fillet. This layer serves as a “glue” for the nut crust, ensuring adhesion and flavor.
- Generously cover the top of each fillet with the prepared nut farofa. Press lightly with your hands so that the crust fixes well on the salmon. The professional technique is to ensure the crust is well distributed for uniform crunchiness.
- Bake in a preheated oven for 15 to 18 minutes, or until the salmon is cooked to your liking and the crust is golden and crispy. The time may vary depending on the thickness of the fillet. The fish should be opaque in the center.
- While the salmon bakes, prepare the fresh sauce: In another small bowl, combine the remaining 2 tablespoons of olive oil, the lemon juice, the chopped dill, and the minced garlic. Mix well and season with salt and pepper to taste.
- Remove the salmon from the oven and serve immediately, drizzling generously with the fresh lemon and dill sauce. This vibrant sauce perfectly complements the richness of the fish and the crunch of the crust, adding a touch of irresistible citrus freshness.
Chef's tips
- Press the nut farofa lightly with the palms of your hands over the salmon so it doesn't come off during baking.
- Always roast the salmon skin-side down on parchment paper to retain the moisture of the muscle fibers.
- Do not bake for more than 18 minutes; the center of the fillet should be pink and opaque, falling apart in soft petals.
Variations
- Air fryer version: bake the fillets covered with the crust at 180°C for 12 to 14 minutes until the topping is golden.
- Orange citrus version: substitute the lemon juice in the dressing with concentrated orange juice and fine zest of the peel.
- Mild spicy version: incorporate half a teaspoon of spicy paprika to the nut farofa before covering the fillets.
Substitutions
- Brazil nuts can be replaced with chopped walnuts or blanched crushed almonds in the same amount.
- Fresh dill can be replaced with chopped fresh tarragon leaves or green parsley with chives.
- Traditional breadcrumbs can be replaced with Japanese panko or fine oat flakes.
How to store
Store leftover fillets and the herb sauce in separate airtight containers in the refrigerator for up to 2 days. To reheat while keeping the crust firm, use a preheated oven at 180°C for 8 minutes, avoiding the microwave.
Can it be frozen?
Freezing the ready-baked dish is not recommended, as the nut crust absorbs moisture and becomes soft, and the fish loses tenderness. If you want to freeze, freeze the fresh raw fillets without crust for up to 2 months.
What to serve with
Serve with loose wild rice, cassava puree with olive oil, asparagus grilled in butter, or mixed green salad.
Frequently asked questions
How to prevent the crust nuts from burning before the fish bakes?
Keep the oven temperature at 200°C; if the nuts brown quickly at 10 minutes, cover loosely with aluminum foil.
Why use unsalted cashews in the preparation of the farofa?
Already salted nuts concentrate excessive sodium in the roasting process, preventing fine adjustment of the fish seasoning.
Can I prepare the nut farofa in advance?
Yes, process the nuts with the breadcrumbs and store in a dry, sealed container for up to 7 days before applying to the fish.
What is the correct texture for the dill and lemon sauce?
The sauce should be a runny, glossy emulsion; whisk with a fork or wire whisk until the olive oil thickens slightly in the lemon.
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