If you love a good salmon recipe, we have a treat for you today!
When I first made this recipe, I was looking for a new way to prepare salmon to use up the salmon filet I had when I vlogged about how to skin a salmon filet. I had some pine nuts from another recipe I had made that I needed a way to use, so after some thought, this recipe emerged.
Interestingly, The Lucky Wife took one look at what I was doing and doubted that this recipe could compete with her favorite salmon recipe! After the first bite, however, she changed her mind and has actually ranked this one as her #2 favorite salmon recipe.
The Well-Fed Son gobbled it up, and The Well-Fed Daughter ate it fairly well. Her young taste buds my not be able to appreciate the flavor of salmon just yet. I myself am not a huge fan of fresh salmon. I do like canned salmon though, so if you are like me, here are some recipes we’ve served in the past that use canned salmon:
Enjoy!
Recipe: Pine Nut and Herb-Encrusted Salmon
Ingredients
- 16 ounces pine nuts
- Approximately 1/4 teaspoon dried thyme, basil and oregano
- 1/2 teaspoon Kosher salt
- 2 teaspoons garlic, minced
- 1 tablespoon olive oil
- 4 salmon filets, approximately 6 ounces each
Instructions
- Place pine nuts, herbs, salt and garlic in food processor. Pulse for approximately 3 seconds, then drizzle olive oil. Pulse again until nuts are finely chopped. [Note: Mixture should be sticky, not too dry, about the consistency of thick oatmeal. Add a little more oil into food processor if it seems too dry.]
- Preheat oven to 350 degrees.
- Place salmon filets on baking dish. Take equal parts of pine nut mixture and pack on top of each filet.
- Place filets in oven and bake for approximately 10 to 12 minutes or until filets flake when pressed with finger and pine nuts are slightly browned.
Quick notes
Rule of thumb when preparing fish is to cook for 10 minutes per inch of thickness. Read more tips on how to cook fish and knowing when it is done (and not over or undercooked) in Chef John’s post at Flayve.com.
Preparation time: 10 minute(s)
Cooking time:
Number of servings (yield): 4
Copyright © The Saturday Evening Pot.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
I absolutely love this recipe and your tips on cooking fish is great. I look forward to reading more of your post. Visiting from foodie fridays.
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This looks really good! I’ve never had pinenuts before, though, so I’m not too sure about those - but I’m willing to give it a try!
Thanks, Courtney…. I don’t think you’ll be disappointed!
I mainly eat salmon from the can so I’ll have to check out those recipes. But this one does look yummy. I like the ingredients listed too. I bet it’s amazing!
Your recipe sounds totally delicious! I just fried up some perch for our Sunday meal. I will have to save this recipe for next Sunday. I bet my father will enjoy. Thanks for sharing.
I loved Salmon, fresh or in can! This recipe looks so good. Thanks!
I love Salmon and would love to try this but without the nuts. I’m allergic. Looks delicious!
Salmon is one of the few types of fish all the kids will eat. I am definitely trying this because pine nuts and herbs are favorites of mine.
Salmon has been a long time favorite of mine. Will have try this recipe when we finish fishmonger trip this month.
My hubby adores salmon…..this would be the perfect romantic dinner for 2 when the kids are away.
Thank you
Delicious! Pinning for later!!!
Hmmm yummy! Thanks for sharing!
honestly i dont like salmon my boyfriend does however so maybe i should treat him
Oh My Gosh that looks so yummy,made me hungry I am going to have to try this out!
I’m glad I came across this. I was looking for a new salmon recipe for this week.
My Hubs loves salmon and always has to talk me into cooking it. I love pine nuts and this recipe sounds like it would work for both of us. I am going to have to give it a whirl.