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Rosemary Walnut Crusted Salmon with Garlic Aioli

walnut crusted salmon

This easy walnut encrusted salmon can be made for Passover or any time. The flavors of walnuts, rosemary and salmon go so well together you will not even realize how many Omega-3's you are getting.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 cup ground walnuts
  • 1/2 cup matzoh meal (or 2 1/2 cups ground walnuts)
  • salt and pepper
  • 1 tablespoon rosemary
  • 2 eggs
  • 6 salmon fillets (about 2 inches each)
  • lemon juice

Garlic Aioli

  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tbsp. lemon juice
  • 1/2 tsp. imitation mustard
  • salt


1. Pour lemon juice over salmon fillets

2. Beat eggs in a bowl, and dip salmon fillets in egg

3. In a separate bowl or pan, mix walnuts, rosemary, salt and pepper, and then bread salmon in this mixture

4. Fry salmon on medium heat for 5-6 minutes per side for thick fillets, or 2-3 minutes per side for thinner fillets

5.  Mix all ingredients for garlic aioli in a bowl, then serve salmon with garlic aioli on the side