Seared Lemon Salmon Nutty Orange (Printable Version)

Zesty salmon with a nutty crust and refreshing orange-citrus finish for a light meal.

# Ingredient List:

→ Fish

01 - 4 salmon fillets, about 6.3 oz each, skin-on or skinless

→ Marinade & Crust

02 - 2 tbsp olive oil
03 - Zest and juice of 1 lemon
04 - Zest and juice of 1 orange
05 - 1 tbsp Dijon mustard
06 - 2 cloves garlic, minced
07 - 1/3 cup mixed nuts (almonds, pistachios, or walnuts), finely chopped
08 - 1 tbsp fresh parsley, chopped
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

→ Garnish

11 - Lemon wedges
12 - Orange segments
13 - Fresh parsley, chopped

# How to Make It:

01 - Pat salmon fillets dry with paper towels. Season evenly with sea salt and black pepper.
02 - Combine olive oil, lemon zest and juice, orange zest and juice, Dijon mustard, and minced garlic in a small bowl. Whisk until well blended.
03 - In a separate bowl, mix the finely chopped nuts with fresh parsley.
04 - Brush the top of each salmon fillet with the citrus-mustard marinade. Press the nut mixture firmly onto the top of each fillet to form a crust.
05 - Heat a nonstick skillet over medium-high heat and add a splash of olive oil.
06 - Place salmon fillets, crust side down, in the skillet. Sear for 2–3 minutes until nuts turn golden and fragrant.
07 - Carefully flip fillets, reduce heat to medium, and cook for an additional 4–5 minutes until salmon is just cooked through and flakes easily with a fork.
08 - Remove salmon from skillet and let rest for 2 minutes. Garnish with fresh parsley, lemon wedges, and orange segments. Serve immediately.

# Expert Advice:

01 -
  • The nut crust gives you that satisfying textural contrast—crispy outside, flaky tender salmon inside.
  • It comes together in 30 minutes flat, which means weeknight dinner that doesn't feel rushed or boring.
  • The brightness of lemon and orange makes everything feel lighter and fresher than you'd expect from something this rich.
02 -
  • Pat your salmon completely dry before seasoning—any surface moisture will steam instead of sear, and you'll lose that crucial crust.
  • Don't flip the salmon until the nut crust is truly golden; if you rush this step, it'll never develop that satisfying crunch.
  • The key to perfectly cooked salmon is removing it from the heat while it still looks slightly underdone in the thickest part—carryover cooking finishes the job perfectly.
03 -
  • Try hazelnuts or pecans instead of your usual almonds—each nut brings its own personality to the crust, and rotating them keeps the dish from ever feeling repetitive.
  • If your nonstick skillet isn't behaving, a well-seasoned cast iron works beautifully for this, just make sure it's preheated so the nut crust sears properly.

Go Back