Salmon With Sizzled Nut Salsa

Salmon With Sizzled Nut Salsa is a delightful mix of tender, flaky salmon topped with a crunchy, nutty salsa that adds just the right amount of crunch and flavor. The…

By Willow • February 8, 2026 • Reading time: 6 min

Save Recipe Print Recipe

Tip: save now, cook later.

Salmon With Sizzled Nut Salsa is a delightful mix of tender, flaky salmon topped with a crunchy, nutty salsa that adds just the right amount of crunch and flavor. The salsa is made by lightly toasting nuts and combining them with fresh herbs and a touch of zest, creating a wonderful contrast to the rich fish. It’s simple, fresh, and full of textures that work beautifully together.

I love making this dish when I want something a little special but not too complicated. The nut salsa feels fancy but actually comes together quickly, and the way it sizzles right before serving always brings a little excitement to the table. It’s one of those recipes that makes you feel proud without spending hours in the kitchen.

My favorite way to enjoy this salmon is with a side of roasted veggies or a crisp salad to keep things light and fresh. It’s great for a weeknight dinner but also holds its own if you have friends over. I’m pretty sure once you try it, you’ll find yourself coming back to this combo for its crunchy, satisfying twist on a classic salmon dinner.

Key Ingredients & Substitutions

Salmon: Fresh salmon fillets are the star here. Wild-caught offers more flavor, but farmed works well too. You can swap for trout if you prefer a milder fish.

Mixed Nuts: Walnuts, almonds, and pistachios give nice crunch and flavor. Feel free to use pecans, cashews, or even sunflower seeds if you want a nut-free option.

Red Onion & Tomato: These add freshness and a slight bite. If you don’t have red onion, shallots or green onions make good substitutes.

Parsley: Bright and herbal. If you want a different twist, cilantro or basil can be tasty alternatives.

Lemon: Both juice and zest brighten the whole dish. Lime zest or juice works too if you want a bit of a twist.

How Do You Make the Nut Salsa Sizzle Perfectly?

Getting the nut salsa just right takes care and timing. Here’s a simple way to nail it every time:

• Heat oil on medium, then add mustard seeds (if using) and wait until they pop. This adds great texture and flavor.
• Add chopped nuts and stir often—toast them until golden but don’t burn (about 2-3 mins).
• Add onions and cook just until soft, about 1-2 mins, to keep their fresh crunch but mellow sharpness.
• Remove from heat, then quickly stir in fresh tomato, garlic, parsley, lemon juice, and zest. This keeps herbs vibrant and tomatoes fresh.
• Serve immediately for the best sizzle and crispness—waiting too long can soften the nuts.

Following these steps will give you a salsa bursting with crunch and brightness, perfectly balancing the tender salmon underneath.

Equipment You’ll Need

• Non-stick skillet – perfect for cooking salmon evenly without sticking or breaking apart.
• Small sauté pan – ideal for toasting nuts and cooking the nut salsa gently.
• Sharp knife – helps you finely chop nuts, onion, and herbs with ease.
• Citrus zester or grater – quickly adds fresh lemon zest to brighten the salsa.
• Spatula or fish turner – makes flipping the salmon safe without breaking the fillet.

Flavor Variations & Add-Ins

• Swap salmon for trout or sea bass for a milder, delicate fish that pairs well with the salsa.
• Add chopped fresh mint or cilantro to the salsa for a refreshing herbal twist.
• Use different nuts like pecans, cashews, or even toasted pumpkin seeds for varied texture and flavor.
• Stir in finely diced cucumber or bell pepper to the salsa to add extra crunch and color.

Salmon With Sizzled Nut Salsa

Ingredients You’ll Need:

For the Salmon:

• 4 salmon fillets (6 oz each), skin removed
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil (for cooking salmon)

For the Nut Salsa:

• 1/4 cup mixed nuts (such as walnuts, almonds, and pistachios), finely chopped
• 2 tbsp olive oil (for salsa)
• 1 small red onion, finely chopped
• 1 medium tomato, diced
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1/2 tsp mustard seeds (optional, for extra texture and flavor)
• Lemon slices, for garnish

Time Needed

This recipe takes about 10 minutes for preparation and 10 minutes for cooking. You’ll spend a few minutes toasting and mixing the salsa, and then cooking the salmon to perfection. It’s quick, fresh, and perfect for a busy weeknight!

Step-by-Step Instructions:

1. Prepare the Nut Salsa:

Heat 2 tablespoons of olive oil in a small skillet over medium heat. If you’re using mustard seeds, add them first and toast until they pop. Then add the chopped nuts, stirring continuously until they are golden and fragrant—usually about 2 to 3 minutes. Add the finely chopped red onion and cook for 1 to 2 minutes until it softens slightly. Remove the skillet from the heat, then stir in diced tomato, minced garlic, fresh parsley, lemon juice, and lemon zest. Mix everything well and set aside to let the flavors come together.

2. Cook the Salmon:

Pat the salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. When the oil is hot, place the salmon fillets skin-side down and cook without moving them for 4 to 5 minutes. The salmon should develop a nice brown crust and should easily release from the pan. Flip the fillets carefully and cook for another 3 to 4 minutes until the salmon is cooked through but still juicy inside.

3. Assemble and Serve:

Place each salmon fillet on a plate and spoon the nut salsa generously on top. Garnish with lemon slices on the side. Serve immediately with roasted vegetables or a fresh green salad for a delicious and balanced meal.

Can I Use Frozen Salmon for This Recipe?

Yes, you can use frozen salmon, but make sure to thaw it completely in the fridge overnight. Once thawed, pat it dry thoroughly to avoid excess moisture that can prevent a good sear.

What Nuts Work Best for the Salsa?

Mixed nuts like walnuts, almonds, and pistachios work great, but feel free to substitute with pecans, cashews, or sunflower seeds depending on your preference or allergies.

Can I Prepare the Nut Salsa Ahead of Time?

Yes! You can make the nut salsa a few hours ahead and keep it covered in the fridge. Bring it to room temperature before serving to let the flavors shine.

How Should I Store Leftovers?

Store leftover salmon and nut salsa separately in airtight containers in the fridge for up to 2 days. Reheat the salmon gently in a pan to keep it moist, and add fresh salsa on top when serving.