Dinner Recipes

Salmon With Sizzled Nut Salsa

By Clara ·
February 8, 2026

Salmon With Sizzled Nut Salsa is a delightful dish that brings together the tender, flaky texture of perfectly cooked salmon with the crunchy, toasted goodness of a nut salsa. The nut salsa usually includes a mix of nuts like almonds, pistachios, or cashews, lightly toasted and combined with fresh herbs and a bit of spice. It’s a wonderful contrast of flavors and textures that really makes the dish pop.

I love making this salmon when I want something that feels special but is still pretty quick to prepare. The nut salsa is simple to throw together, and it gives the salmon a fresh, nutty bite that keeps things interesting. I usually add a squeeze of lemon on top to brighten all the flavors even more—it’s such a nice touch that really wakes up your taste buds.

For serving, I like to pair this dish with a side of simple steamed vegetables or a fresh green salad, so the nut salsa and salmon can really shine. It’s one of those meals that’s impressive enough for guests but still feels like a cozy dinner at home. Whenever I make this, I always find myself smiling at how the crunchy salsa complements the juicy salmon perfectly.

How Do You Toast Nuts Perfectly Without Burning Them?

Toasting nuts adds flavor and crunch but takes careful attention to avoid burning.

• Use a dry skillet over medium heat. Don’t add oil here, since nuts have natural oils.
• Stir or shake the pan frequently to toast evenly and prevent burning.
• Watch closely—nuts can go from golden to burnt in seconds.
• Once they smell fragrant and turn golden, remove from heat immediately to cool.
• For extra flavor, add garlic and shallots right after to cook briefly in the residual heat.

Keeping an eye on your nuts during toasting makes your nut salsa crisp and tasty every time!

Equipment You’ll Need

• Nonstick or stainless steel skillet – perfect for cooking salmon evenly without sticking.
• Spatula or fish turner – helps flip the salmon gently without breaking it.
• Knife and cutting board – for chopping nuts, herbs, and veggies easily and safely.
• Small mixing bowl – to combine the nut salsa ingredients smoothly.
• Spoon – for stirring and spooning the nut salsa over the salmon.

Flavor Variations & Add-Ins

• Use trout or cod fillets instead of salmon for a milder flavor that still pairs well with the nut salsa.
• Add chopped sun-dried tomatoes to the salsa for a richer, tangy twist.
• Include fresh basil or mint with cilantro to brighten the salsa’s herb notes.
• Sprinkle crumbled feta or goat cheese on top for a creamy, tangy contrast to the crunchy salsa.

How to Make Salmon With Sizzled Nut Salsa

Ingredients You’ll Need:

For the Salmon:

• 4 salmon fillets (about 6 oz each)
• Salt and black pepper, to taste
• 2 tablespoons olive oil or butter (for cooking salmon)

For the Nut Salsa:

• 1/4 cup walnuts or pecans, roughly chopped
• 1/4 cup celery, finely chopped
• 1/4 cup roasted red bell peppers, diced
• 1/4 cup fresh cilantro or parsley, chopped
• 1 small shallot or 2 small green onions, finely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon red chili flakes or a small fresh chili, minced (optional for heat)
• 2 tablespoons olive oil (for the salsa)
• 1 ripe avocado, sliced for serving (optional)

How Much Time Will You Need?

This recipe takes about 15-20 minutes total, including about 10 minutes to prepare and cook the salmon and another 5-7 minutes to make the sizzled nut salsa. It’s a quick, fresh meal that’s ready in no time!

Step-by-Step Instructions:

1. Prepare and Cook the Salmon:

Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Once hot, place the salmon skin-side down (if it has skin) and let it cook without moving for 4-5 minutes until the bottom is nicely browned and the fish is cooked halfway through. Flip the salmon and cook for another 3-4 minutes until cooked through but still moist. Remove from heat and place on serving plates.

2. Make the Sizzled Nut Salsa:

Reduce the heat to medium in the same skillet. Add 2 tablespoons of olive oil, then toss in the chopped nuts. Toast them for about 2 minutes, stirring often, until they start to sizzle, smell fragrant, and become golden (be careful not to burn them). Add the chopped shallots (or green onions) and garlic, sautéing briefly for about 30 seconds.

3. Combine the Salsa Ingredients and Serve:

Remove the skillet from the heat. Stir in the chopped celery, roasted red bell peppers, chopped herbs, lemon juice, and chili flakes if you like a little kick. Mix well to combine. Spoon this nut salsa generously over each salmon fillet. Serve immediately, optionally with sliced avocado on the side for a creamy touch or your favorite vegetables to complete the meal.

Can I Use Frozen Salmon for This Recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry thoroughly to ensure a nice sear and prevent excess moisture.

What Can I Substitute for Walnuts or Pecans?

If you have nut allergies or don’t have walnuts or pecans, try toasted pumpkin seeds, sunflower seeds, or chopped almonds as alternatives. Just toast them the same way to bring out their flavor.

How Should I Store Leftovers?

Store any leftover salmon and nut salsa in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold on a salad for a fresh twist.

Can I Prepare the Nut Salsa Ahead of Time?

Yes! You can prepare the nut salsa up to a day in advance. Store it in the refrigerator and bring it to room temperature before spooning over warm salmon for best flavor.