Name: Walnut-Sage Crusted Baked Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ¼ cup Carandini Italian Cheese Dressing with Sweet White Vinegar and Parmigiano Reggiano, plus more for drizzling (optional); 3 tablespoons unsalted butter; ½ cup chopped walnuts; 1 tablespoon minced fresh sage leaves; 4 salmon fillets, 4-6 oz each; Salt and pepper, to taste

This Walnut-Sage Crusted Baked Salmon is topped with a layer of Carandini Italian Cheese Dressing and a mixture of toasted walnuts & sage for a crunchy texture. Not only is it infused with seasonal flavors, it makes a beautiful presentation and requires minimal ingredients.

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Disclosure: This post is a sponsored post on behalf of Carandini. As always, all opinions are my own.

Ingredient Notes

Carandini Italian Cheese Dressing with Sweet White Vinegar and Parmigiano Reggiano: Authentically Italian, the Carandini family carries a range of hand-crafted balsamic vinegar products created according to an age-old family tradition. The Carandini Italian Cheese Dressing, used to coat the salmon, has a bright, honey flavor and adds a tangy richness from the Parmigiano Reggiano. When most think of dressing, they think of dressing greens, but Carandini Italian Cheese Dressing is so much more. It’s a kitchen staple that can elevate any dish into something extraordinary. Use it to drizzle on top of finished dishes, to enhance the flavor of dips & spreads, or as a unique dipping sauce for a crudo spread. The options are endless!
Unsalted butter: Provides a rich base for the walnut-sage mixture that gets spooned over the salmon.
Chopped walnuts: These add a crunchy texture and nutty flavor. They are toasted in butter and tossed in fresh aromatic sage.
Fresh sage leaves: Fresh sage brings an aromatic and earthy note to the recipe. If fresh isn’t available, dried sage can work, but use less (about 1 teaspoon).
Salmon fillets (4-6 oz each): Look for fillets that are bright in color and smell fresh. Wild-caught salmon is often preferred for its flavor and sustainability. Sustainably-sourced farmed salmon is a second great option.
Salt and pepper: Essential for enhancing the overall flavor of the dish.

FAQs

1. Can I use frozen salmon? Using frozen salmon for this recipe is just fine. Ensure it’s fully thawed before baking for even cooking.

2. What should I serve with this dish? Roasted vegetables, mashed potatoes, a fresh salad, or quinoa are excellent pairings that complement the flavors of the salmon.

3. Can I store leftovers? Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Tips for Success

Choose Quality Salmon: Fresh, high-quality salmon will yield the best flavor. I’m using skin-on fillets but skin-less fillets will work too.
Don’t Overcook: Salmon is best when it’s just cooked through. Using a meat thermometer can ensure perfectly cooked salmon every time. 145°F (63°C) is the ideal internal temperature.
Customize the Topping: Experiment with different nuts (like pecans, almonds, or hazelnuts, which are some of my favorite) or herbs (like thyme/rosemary) for a twist.
Make Ahead: You can prepare the walnut-sage mixture a few hours in advance and store it in the refrigerator. Just apply the dressing and walnut-sage mixture to the salmon right before baking.

If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.