Hazelnut-Crusted Salmon

Salmon and hazelnuts are a classic Northwest pairing. Fresh herbs and orange zest make this variation a real treat.



  • 0.25
  • cup mayonnaise
  • 2
  • teaspoons chopped fresh tarragon
  • 2
  • teaspoons orange zest, divided
  • 1
  • chopped garlic clove
  • 0.5
  • teaspoon cayenne
  • Pinch of sea salt
  • 1
  • pound Active Product cut into 4 pieces
  • 0.25
  • cup chopped hazelnuts
  • Freshly ground black pepper
  • Serves 4


    1. Preheat oven to 400°F. Coat a baking pan with nonstick cooking spray. In a small bowl combine mayonnaise, tarragon, half of the orange zest, garlic, cayenne and salt.
    2. Brush mayonnaise mixture on top of salmon. Press top of fish in chopped hazelnuts. Place salmon coated side up on baking sheet.
    3. Bake 15 minutes or until fish flakes easily with a fork. Sprinkle with remaining orange zest, season with pepper to taste, and serve.


    © 2012 All rights reserved by INTEGRATED MARKETING SERVICES, Apopka, FL. INTEGRATED and/or retailer will not be held liable for injury, damage or any adverse reactions due to the preparation and/or consumption of this dish, whether related to allergies, medical conditions or other causes. The nutritional values and information provided are approximations.