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  • 1/4 cup hazelnuts
  • 4 salmon steaks (about 5 ounces each)
  • 1 tablespoon apple butter
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon black pepper


  • Preheat oven to 375°F. Place hazelnuts on baking sheet; bake until lightly browned, about 8 minutes.
  • Quickly transfer nuts to clean dry dish towel. Fold towel over nuts; rub vigorously to remove as much of skins as possible. Using food processor, finely chop hazelnuts.
  • Increase oven temperature to 450°F. Place salmon in single layer in baking dish. Combine apple butter, mustard, thyme and pepper in small bowl. Brush onto salmon; sprinkle hazelnuts on top of each steak. Bake 14 to 16 minutes or until salmon flakes easily when tested with fork

Categories: Main Dish 
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