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Parve
Easy
6-8 Servings
Allergens 
40 Minutes
Diets
I present my absolute favorite salmon recipe I’ve ever developed. I make this salmon so often, I buy an entire bag of macadamia nuts, crush them in a food processor, and freeze them in a ziplock bag. This way, I have them on hand when I need them. My family goes wild over this recipe!
1 (2-pound) side of salmon or 6 salmon fillets
2 tablespoons Haddar Dijon Mustard
1 tablespoon pure maple syrup
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
1/2 cup panko crumbs
1/4 cup roasted macadamia nuts, crushed (see note)
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sea salt
Preheat oven to 425 degrees Fahrenheit. Line a pan or baking sheet with parchment paper.
Prepare the macadamia crumbs: In a bowl, combine panko crumbs, crushed macadamia nuts, dried parsley, garlic powder, paprika, and salt.
Prepare the salmon: In a second bowl, combine Dijon mustard, maple syrup, lemon juice, and salt.
Using a spoon or pastry brush, coat salmon with the maple-Dijon mixture. Cover the entire surface of the salmon with the crumbs.
Generously spray salmon with the avocado oil spray to coat the crumbs.
Bake, uncovered, for 20 minutes.
Reproduced from Marblespoon Tried and True by Vera Newman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Buy the book.
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