Walnut Maple Crusted Coho – Wild For Salmon

A sweet and savory meal, perfect for to ease into the fall days! Dijon mustard, maple and walnuts are the perfect dressings for coho salmon. The flavor combination is perfectly balanced with nutty toasted walnuts, sweet and savory maple dijon and wild caught coho salmon. The crunchiness of the walnuts and tenderness of the salmon makes every bite the perfect one!

Raw salmon seasoned in baking dish next to small bowls of toppings
Uncooked coho portions in packaging next to bowls of toppings

[[ recipeID=recipe-8lmav8njx, title=Walnut Maple Crusted Coho Salmon ]]

Chef Nicole outside in front of tree line and lake


Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.


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