This Walnut Crusted Salmon with Cauliflower Parsnip Puree and Apple Cider Glaze is one of my favorite ways to enjoy salmon during the Fall! The salmon gets a crunchy walnut crust and is served over a creamy puree made from cauliflower and parsnips. And the best part? A sweet & tangy apple cider glaze that brings the whole dish together! It’s satisfying, protein-packed and feels a little fancy, but is still approachable enough to make at home.
I sometimes feel like Fall flavors and ingredients can get a bit repetitive. Don’t get me wrong, I love a brussel sprout and sweet potato moment, but I don’t want to be eating that 5 times per week. So I’m on a quest to come up with some nourishing and delicious dinners that still feel cozy and Fall appropriate but a bit more unique. And I think I have officially accomplished that with this walnut crusted salmon with cauliflower parsnip puree and apple cider glaze!
This recipe title sure is a mouthful, but each of the components work together so beautifully to create a dish that feels elevated and restaurant worthy, in the comfort of your own home. It starts with salmon that’s crusted in a perfectly crispy walnut and panko breading and then oven baked until flaky and tender. Meanwhile, we’ll whip up a simple veggie-packed cauliflower and parsnip puree and a sweet, sticky apple cider glaze to finish it all off.
When you get a little bit of everything in one bite, you’ll see just how magical this recipe really is. It makes for the perfect switch-up to your typical Fall meal, and is equally as appropriate for your next dinner party. Not to mention, it is a great source of protein, omega-3 fatty acids and lots of seasonal, fiber-rich vegetables.
Why You’ll Love this Walnut Crusted Salmon with Cauliflower Parsnip Puree and Apple Cider Glaze
- It’s a fun and unique Fall dinner full of seasonal ingredients like apple cider, walnuts, cauliflower and parsnips.
- It’s high in protein, omega-3s and veggies, for a balanced yet satisfying meal.
- The combination of textures is so good, with the crispy walnut crust and a silky smooth cauliflower parsnip puree.
- This walnut crusted salmon is equally as great for an everyday dinner as it is for a special occasion dinner party!
- You can easily make this both gluten free and dairy free, so everyone can enjoy it.
What You Need to Make this Apple Cider Glazed Walnut Crusted Salmon
For the Walnut Crusted Salmon:
- Salmon: I recommend Atlantic (not wild) salmon for this recipe and I typically keep the skin on when cooking. You will need 4 filets, each about 5oz. Cook time may vary if using thinner pieces of salmon.
- Dijon Mustard: This acts as the “glue” to attach the walnut crust to the salmon and adds a touch of tangy flavor, but does not taste overly mustard-y!
- Walnuts: Raw, unsalted walnuts are perfect here and boost the omega-3s even more! Pulse them in a food processor or chop with them with a knife.
- Panko Breadcrumbs: Combined with the walnuts, this makes for a delicious crispy salmon topping. I typically use plain unseasoned here, and feel free to substitute gluten free panko breadcrumbs if needed.
- Lemon Zest: Just a touch to add some brightness — save the lemon, as we’ll use some of the juice in the apple cider glaze later on!
- Dried Thyme, Garlic Powder, Kosher Salt & Black Pepper:
- Olive Oil: Or avocado oil, to moisten the walnut and panko breadcrumb mixture.
For the Cauliflower Parsnip Puree:
- Cauliflower: The creamy, mild base of this puree is fresh cauliflower florets — an easy way to sneak in your veggies!
- Parsnips: These add a subtle earthy sweetness, extra fiber and creaminess to our purée! You can typically find them in the produce section, near the carrots and other root vegetables. If you can’t find them or don’t like them, simply substitute more cauliflower florets or peeled yellow/gold potatoes.
- Butter: For some richness and to create a silky texture.
- Milk: Start by adding it in slow because a little goes a long way here. I recommend at least 2% or whole milk — even heavy cream will work!
- Kosher Salt: Season to taste.
For the Apple Cider Glaze:
- Apple Cider: Make sure you’re using apple cider, not apple juice or apple cider vinegar. This will get reduced down so that the flavor and sweetness are even more concentrated.
- Lemon Juice: A touch of acidity balances out the sweetness of the apple cider. You can also substitute apple cider vinegar.
- Dijon Mustard: For some depth of flavor.
- Butter: To give the glaze a glossy finish.
- Kosher Salt: Season to taste.
How To Make this Walnut Crusted Salmon with Cauliflower Parsnip Puree and Apple Cider Glaze
Boil the Cauliflower & Parsnips:
First, preheat your oven to 425F and line a baking sheet with parchment paper. Set aside. Then, add cauliflower florets and parsnips to a medium pot and cover with water. Bring up to a boil. Once boiling, season generously with kosher salt and reduce the heat to a more gentle boil, about medium-low, for 12 minutes or until very fork tender and almost falling apart.
Prepare Panko and Walnut Topping for Salmon:
Meanwhile, add walnuts to a food processor and pulse until finely chopped (you can do this by hand with a knife if you don’t own a food processor). Add chopped walnuts to a bowl along with the panko breadcrumbs, lemon zest, dried thyme, garlic powder, kosher salt & black pepper, and stir to combine. Then, add in the oil and stir until evenly moistened.
Brush Salmon with Dijon, Add Walnut Crust & Bake:
Pat salmon filets dry with a paper towel, then add them skin side down to the parchment-lined baking sheet and brush dijon mustard over the top of each. Scatter walnut topping evenly over the salmon filets, pressing down to adhere. Transfer to the oven to bake for about 15 minutes, or until done through.
Prepare Apple Cider Glaze:
Meanwhile, add apple cider to a large, wide pan and bring up to a boil over medium-high heat. Then reduce heat to a simmer over medium-low for about 10 minutes until it has reduced significantly and is starting to lightly coat the back of a spoon. Then, whisk in the dijon mustard, lemon juice & kosher salt. Turn off the heat and whisk in the butter until melted and the sauce is glossy.
Blend Cauliflower & Parsnips with Butter & Milk:
Once the cauliflower and parsnips are fall-apart tender, drain off excess liquid and add back to the pot over medium heat for 2 minutes to dry them out further. Turn off the heat and add in the butter, milk and kosher salt, then use an immersion blender to blend until smooth, adding more milk as needed. Alternatively, you can transfer it all to a food processor and blend it that way.
Serve & Enjoy:
Finally, serve walnut crusted salmon over a bed of cauliflower parsnip puree followed by a few spoonfuls of apple cider glaze over top. Enjoy!
Frequently Asked Questions:
- Can I make this recipe gluten free? Dairy free? Both are quite simple to do! Simply substitute gluten free panko breadcrumbs in the salmon topping and use vegan butter and an unsweetened, unflavored plant milk in the cauliflower parsnip puree.
- Can I use wild salmon instead? I don’t recommend it for this recipe as it will cook quicker and is more prone to drying out, whereas Atlantic salmon will stay buttery and moist.
- Can I use a different type of nut in the crust? Raw pecans would also be delicious! Substitute an equal amount.
- I can’t find parsnips, what can I use instead? If you can’t find parsnips, or just don’t like them, you can use more cauliflower florets OR substitute peeled yellow or gold potatoes.
How Should I Store Leftovers?
This walnut crusted salmon with cauliflower parsnip puree and apple cider glaze is best enjoyed fresh to maintain the crispiness of the crust, however leftovers can absolutely be saved for another day. Allow everything to cool down, and then store it in an airtight container in the refrigerator for up to 3 days. I recommend putting the apple cider glaze over top of the cauliflower parsnip puree or storing it separately to help prevent the walnut crusted salmon from getting extra soggy. It may thicken up as it cools. Reheat salmon in the oven at 300F for the best results, or in the microwave for convenience.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salmon Recipes?
- Salmon and Butternut Squash Orzo Pasta
- One-Pan Cajun Salmon Orzo
- Honey Ginger Salmon Bowls
- Grilled Salmon with Burst Tomatoes
- Honey Sriracha Salmon Bowls
Walnut Crusted Salmon with Cauliflower Parsnip Puree and Apple Cider Glaze
Equipment
- peeler
- small pot
- whisk
- medium pot
- colander
- immersion blender (optional)
- medium bowl
- spoon
- Pastry brush
- baking sheet
- parchment paper
Ingredients
For the Walnut Crusted Salmon:
- 4 5oz salmon filets (Atlantic, not wild)
- 1 ½-2 tbsp dijon mustard
- ½ cup raw walnuts
- â…“ cup panko breadcrumbs (can sub gluten free)
- ½ tsp lemon zest
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil or avocado oil
For the Cauliflower Parsnip Puree:
- 1 lb cauliflower florets
- 10 oz parsnips peeled & cut into large chunks (can sub more cauliflower or yellow potatoes)
- â…“ cup milk (2% or whole recommended)
- 2 tbsp unsalted butter
- kosher salt to taste
For the Apple Cider Glaze:
- 2 cups apple cider
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tbsp unsalted butter
- kosher salt to taste
Video
Instructions
- First, preheat your oven to 425F and line a baking sheet with parchment paper. Set aside. Then, add cauliflower florets and parsnips to a medium pot and cover with water. Bring up to a boil. Once boiling, season generously with kosher salt and reduce the heat to a more gentle boil, about medium-low, for 12 minutes or until very fork tender and almost falling apart.1 lb cauliflower florets, 10 oz parsnips
- Meanwhile, add walnuts to a food processor and pulse until finely chopped (you can do this by hand with a knife if you don't own a food processor). Add chopped walnuts to a bowl along with the panko breadcrumbs, lemon zest, dried thyme, garlic powder, kosher salt & black pepper, and stir to combine. Then, add in the oil and stir until evenly moistened.½ cup raw walnuts, ⅓ cup panko breadcrumbs, ½ tsp lemon zest, ½ tsp dried thyme, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp black pepper, 2 tbsp olive oil
- Pat salmon filets dry with a paper towel, then add them skin side down to the parchment-lined baking sheet and brush dijon mustard over the top of each. Scatter walnut topping evenly over the salmon filets, pressing down to adhere. Transfer to the oven to bake for about 15 minutes, or until done through.**Cook time assumes that you are using salmon filets that are about 1.25-1.5" thick. For filets that are closer to 1-1.25", start with 13 minutes.1 ½-2 tbsp dijon mustard, 4 5oz salmon filets
- Meanwhile, add apple cider to a large, wide pan and bring up to a boil over medium-high heat. Then reduce heat to a simmer over medium-low for about 10 minutes until it has reduced significantly and is starting to lightly coat the back of a spoon. Then, whisk in the dijon mustard, lemon juice & kosher salt. Turn off the heat and whisk in the butter until melted and the sauce is glossy.2 cups apple cider, 1 tbsp lemon juice, 1 tsp dijon mustard, 1 tbsp unsalted butter, kosher salt
- Once the cauliflower and parsnips are fall-apart tender, drain off excess liquid and add back to the pot over medium heat for 2 minutes to dry them out further. Turn off the heat and add in the butter, milk and kosher salt, then use an immersion blender to blend until smooth, adding more milk as needed. Alternatively, you can transfer it all to a food processor and blend it that way.â…“ cup milk, 2 tbsp unsalted butter, kosher salt
- Serve walnut crusted salmon over a bed of cauliflower parsnip puree followed by a few spoonfuls of apple cider glaze over top. Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.