Walnut Ginger Salmon Recipe
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Walnut Ginger Salmon Recipe

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Pantry ingredients combine for a delightful marinade that lightly glazes this tender, moist salmon. —Becky Walch, Manteca, California
TOTAL TIME: Prep: 10 min. + marinating Broil: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Broil: 10 min.
MAKES: 4 servings


  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 4 skinless salmon fillets (4 ounces each)
  • 1/4 cup chopped walnuts

Nutritional Facts

1 each: 270 calories, 17g fat (3g saturated fat), 67mg cholesterol, 292mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 medium-fat meat, 1 fat.


  1. In a large resealable plastic bag, combine the brown sugar, mustard, soy sauce and ginger; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
  2. Drain and discard marinade. Place salmon on a foil-lined baking sheet coated with cooking spray. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, sprinkling with walnuts during the last 2 minutes of cooking. Yield: 4 servings.
Originally published as Walnut Ginger Salmon in Healthy Cooking December/January 2010, p15

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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stampinjo User ID: 853062 240080
Reviewed Dec. 23, 2015

"This was delightful! We didn't have walnuts and used almonds instead. It was still very tasty, but watch the time on it. We put them on for the last minute and it was just right."

kmarqui User ID: 3651843 217195
Reviewed Jan. 7, 2015

"Super delicious dish! Easy to make and so tasty our 6 and 4 year old asked for seconds. Thank you for submitting this recipe."

jennidw User ID: 2531705 102090
Reviewed Oct. 3, 2014

"This was very tasty, although 11 minutes under my broiler was not enough to cook the salmon through, leaving me with burnt nuts on top. I used fresh grated ginger instead of powdered and pecans instead of walnuts because I had them on hand. I'll definitely make this again, will just cook it for the time I usually cook salmon."

dancingfool User ID: 7427237 127661
Reviewed Feb. 14, 2014

"The next time I make it I will double the marinade except for the ginger, I will leave ginger as is or only put in 1/2 tsp more. Excellent dish but not all the fish was covered with marinade, which is why I would double it."

pattyswancoop User ID: 5571999 187779
Reviewed Jan. 14, 2012

"For someone is usually intimidated by cooking fish. It was very easy and came out the first time trying this. Definitely a keeper!"

I'm The Maid User ID: 5494513 211292
Reviewed Jan. 14, 2012

"Very nice flavour, but don't use too thick a piece of salmon. Also, watch the nuts carefully---only 1 minute or they'll burn."

bburke2k10gb User ID: 5088915 118677
Reviewed May. 19, 2011

"Excellent easy, healthy recipe. Start with best salmon available. Fresh, of course, is ultimate, but frozen wild Pacific Northwest red-sockeye, silver-coho or king-chinook offer outstanding flavor, texture and are available throughout US. Avoid chum, farm-raised, etc. Good cuts or fresh salmon will give you full enjoyment of many fine meals such as this one!"

bylaw User ID: 797340 116472
Reviewed Jan. 7, 2011

"This is really yummy. I'm always looking for good and quick recipes for salmon. This really fit the bill. I could stand a little less ginger or none at all, but it was good as is. Went well with the quinoa dish, too. A great gluten-free dinner!"

howdu User ID: 1170706 188115
Reviewed Mar. 10, 2010

"I didn't start far enough ahead time-wise to marinate the salmon, so I mixed all the marinade ingredients together and rubbed the mixture on both sides of my salmon filets (I had skinless filets). I sauteed them in a non-stick skillet with maybe 1/2 tsp olive oil. Delicious!!"

niftykitty User ID: 62735 103808
Reviewed Mar. 8, 2010

"I just happened to have all the ingriedients for this. It was really good will make it again and soon!"

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