The crunchy crust is a great counterpoint to the moist salmon.  This date night dinner is also great served cold with a nice salad.  Don’t like hazelnuts? Substitute with almonds, walnuts, pecans or some panko breadcrumbs.

  • 2 – 8 ounce salmon fillets (we are good eaters…the standard 6 oz is fine!)
  • 3 tablespoons mayonaise
  • 1 tablespoon fresh chopped rosemary
  • 1 sprig rosemary
  • 2 tablespoons dijon mustard
  • 1 teaspoon crushed garlic
  • 1/2 cup chopped hazelnuts
  • 2 tablespoons butter
  • kosher salt, black pepper, squeeze of olive oil
  1. Preheat the oven to 450*
  2. In a small bowl mix the mayo, garlic, mustard and chopped rosemary with generous amounts of kosher salt and cracked black pepper.
  3. Rub the salmon flesh with a little olive oil and season generously with kosher salt and black pepper.
  4. Heat a pan over high heat.  Add the butter and a squirt of olive oil.  When the butter has melted, add the rosemary sprig.  Then add the salmon, flesh side down.  Cook over medium-high until well browned, about 3 minutes.  Season the skin (or bottom, if skinless) with salt and pepper.
  5. Turn the flame off.  Flip the salmon over.  Use a spoon to spread the mayo mix over the salmon.  Sprinkle with the hazelnuts and pop into the oven.
  6. Cook the salmon for 12 minutes.  Remove from the oven and serve.  Discard the rosemary sprig.

Notes: If you want to serve this cold the next day, put the salmon on a baking sheet or plate and let cool to room temperature.  Cover with plastic and chill until ready to enjoy!

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