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Macadamia-Crusted Salmon

 Macadamia-Crusted Salmon
One evening when my husband and I went out to dinner, he ordered a salmon dish that sounded interesting. It was wonderful. When I tried duplicating it at home, he said mine was as good as, if not better than, the original. That made my day!
2 ServingsPrep/Total Time: 20 min.


  • 2 salmon steaks (about 1-1/8 inches thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 egg white
  • 1/2 cup chopped macadamia nuts
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon lemon juice
  • Hot cooked rice


  • Sprinkle fish with salt and pepper. In a shallow bowl, whisk egg
  • white until frothy. Dip fish in egg white, then coat with nuts.
  • Gently pat nut mixture onto fish.
  • In a large skillet, cook fish in oil over medium heat for about 6-8
  • minutes on each side or until fish flakes easily with a fork.
  • Meanwhile, melt butter. Stir in parsley and lemon juice. Drizzle
  • over fish. Serve with rice. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 793 calories, 77 g fat (17 g saturated fat), 81 mg cholesterol, 641 mg sodium, 8 g carbohydrate, 5 g fiber, 23 g protein.

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Macadamia-Crusted Salmon (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.