Two Guys in a Cucina

Herb & nut crusted Salmon

TGIAC Featured Recipe

Yes believers, it tastes as good as it looks! Here’s a little shout out to Cécile in France who requested us to post this recipe! Bonne fête a Cécile…..!

Herb & nut crusted salmon


  • 4 salmon fillets;
  • Almonds, 2 tablespoons;
  • Pistachios, 2 tablespoons;
  • Hazelnuts, 2 tablespoons;
  • Brown sugar, 1 tablespoon;
  • Olive oil, 2 tablespoons;
  • White wine vinegar, 1 tablespoon;
  • Cayenne pepper, a pinch;
  • Turmeric, a pinch;
  • Rosemary, a pinch;
  • 1 egg;
  • Salt & Pepper.


  1. Marinate the salmon in the olive oil, white wine vinegar, brown sugar and the spices for approximately 30-60 minutes;
  2. Grind the almonds, pistachios and hazelnuts until coarsely ground (Slap chop works great for this…gotta love my nuts!);
  3. Add an egg in the nut mixture and mix;
  4. Place the salmon on parchment paper in a casserole dish;
  5. Spread the nut mixture on each fillet;
  6. Bake in the oven at 350F for 10 to 15 minutes.


  • The egg is just a binding agent to have the nut mixture stick to the top of your salmon fillets, for a sweeter twist use either maple syrup or honey. We used maple syrup this time around;
  • We actually forgot to use parchment paper…it’s real purpose is to save on having to clean the casserole dish.

This is us being lazy and marinating right into the casserole dishes.

Add the spices, white wine vinegar and brown sugar

Season with salt and pepper to taste

A pinch of this, a pinch of that

And yes a pinch of this too

Sprinkle on some brown sugar

Here’s us using maple syrup instead of egg to make it stick

This is Pedro exploring his inner Adamo (click to see his paintings)

And for the grand finale, go nuts!

As Vince says, you’re gonna love my nuts!

Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!