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Walnut-Crusted Salmon




  • 4 salmon fillets (4 oz each)
  • 4 tsp Dijon mustard
  • 2 tsp of The Olive Bin's Serrano Honey Vinegar
  • 2 slices day-old whole wheat bread, torn into small pieces
  • 3 T finely chopped walnuts
  • 2 tsp of The Olive Bin's Roasted French Walnut Oil
  • 1/2 tsp dried thyme


  1. Preheat oven to 400 degrees. Place salmon on a baking sheet coated with cooking spray. 
  2. Mix mustard and Serrano Honey vinegar; brush over top of salmon.
  3. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil, and thyme; press onto salmon.
  4. Bake 12 to 15 minutes, or until topping is lightly browned and salmon just begins to flake easily with a fork.


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