Salmon With Sizzled Nut Salsa

Salmon with Sizzled Nut Salsa is a delightful dish that brings together tender, flaky salmon with a crunchy, flavorful nut salsa. The salsa is packed with toasted nuts and a…

By Ava
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February 8, 2026
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Reading time: 6 min

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Salmon with Sizzled Nut Salsa is a delightful dish that brings together tender, flaky salmon with a crunchy, flavorful nut salsa. The salsa is packed with toasted nuts and a hint of spices that give a nice contrast to the smooth fish. It’s simple but feels special—perfect for a dinner when you want something tasty and easy.

I love making this salmon because it cooks quickly, and the nut salsa adds a lovely texture that keeps every bite interesting. A little tip I’ve found helpful is to toast the nuts just until golden to bring out their full flavor without overpowering the salmon. It’s one of those dishes where the salsa really shines and makes the whole meal feel fresh and vibrant.

My favorite way to enjoy this meal is with a side of steamed vegetables or a light salad to keep things balanced. It’s great for weeknights when you want something healthy but still impressive enough for guests. This salmon with its crunchy nut topping always gets compliments, and I don’t mind one bit sharing the recipe—it’s one of my go-to dishes when I want to keep things simple but delicious.

Key Ingredients & Substitutions

Salmon: Choose fresh salmon fillets with the skin on. The skin crisps nicely and adds flavor. If you can’t find fresh, frozen salmon works too—just thaw before cooking.

Mixed nuts: Cashews, peanuts, and walnuts add great crunch. You can swap nuts to your preference—almonds or pecans work well if you like a different texture or flavor.

Red chili and soy sauce: These give the salsa a nice kick and savory depth. For less heat, remove the chili seeds or skip the chili altogether. Tamari is a good gluten-free soy sauce alternative.

Rice vinegar or lime juice: Either adds a fresh, tangy brightness. If you don’t have rice vinegar, lemon juice is a good substitute too.

How Do I Get Crispy Skin on the Salmon Without Sticking?

Getting salmon skin crispy can be tricky, but here’s what helps me every time:

• Pat the salmon skin very dry before cooking—moisture causes sticking.
• Heat the pan well before adding oil, then place salmon skin-side down without moving it.
• Use a non-stick or well-seasoned cast-iron pan for best results.
• Press the fillet gently with a spatula right after placing it skin-side down to keep skin flat.
• Cook the skin side longer (4-5 minutes) to crisp it before flipping.

This gives you tender salmon with a lovely crispy skin that holds together when serving.

Equipment You’ll Need

• Non-stick or cast-iron skillet – Perfect for getting the salmon skin crispy without sticking.
• Sharp knife – Helps chop nuts, garlic, chili, and bell pepper finely for the salsa.
• Cutting board – Provides a safe space to prep all your ingredients.
• Spatula – Great for flipping the salmon gently without breaking the fillets.
• Measuring spoons – Keeps your soy sauce, vinegar, and honey amounts just right for balance.

Flavor Variations & Add-Ins

• Try using trout or sea bass instead of salmon for a milder fish flavor that pairs well with the nut salsa.
• Add toasted sesame seeds to the nut salsa for extra crunch and a subtle nutty taste.
• Mix in chopped fresh basil or mint with the cilantro for a fresher herb note.
• Include diced cucumber or avocado in the salsa for a cool contrast to the warm nuts and spices.

Salmon With Sizzled Nut Salsa

Ingredients You’ll Need:

For the Salmon:

• 4 salmon fillets (6 oz each), skin on
• Salt and black pepper, to taste
• 2 tablespoons olive oil (for salmon)

For the Sizzled Nut Salsa:

• 2 tablespoons vegetable oil (for salsa)
• 1/3 cup mixed nuts (such as cashews, peanuts, walnuts), chopped
• 2 cloves garlic, finely chopped
• 1 small red chili, finely chopped (adjust to taste)
• 1/4 cup red bell pepper, finely diced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1 teaspoon honey or sugar
• Fresh cilantro leaves, roughly chopped for garnish

• Cooked white rice or jasmine rice, for serving

How Much Time Will You Need?

This dish takes about 15 minutes to prepare and cook. It’s quick because the salmon cooks fast, and the nut salsa comes together in just a few minutes in the same pan. Perfect for a simple but impressive meal!

Step-by-Step Instructions:

1. Preparing the Salmon:

Pat each salmon fillet dry with a paper towel. Sprinkle both sides with salt and black pepper to season.

2. Cooking the Salmon:

Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat. Place the salmon fillets skin-side down and cook without moving for 4-5 minutes until the skin is crisp and the fish is almost cooked through.

Carefully flip the salmon and cook for another 2-3 minutes until it’s cooked through but still moist inside. Remove from the pan and set aside.

3. Making the Sizzled Nut Salsa:

In the same pan, add vegetable oil and reduce heat to medium. Add the chopped nuts and toast them for 1-2 minutes, stirring often, until golden and fragrant but not burnt.

Add the garlic, red chili, and diced red bell pepper. Stir-fry for another 1-2 minutes until the garlic is fragrant and the veggies soften.

Pour in the soy sauce, rice vinegar (or lime juice), and honey. Stir everything together and let it simmer gently for 1-2 minutes so the flavors meld and the salsa thickens a little.

4. Serving:

Serve the cooked rice on plates or a platter. Place the salmon fillets on top of the rice and spoon the warm nut salsa generously over the fish.

Sprinkle with fresh cilantro leaves for a fresh, bright finish and serve immediately.

Can I Use Frozen Salmon for This Recipe?

Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry well to help get that crispy skin.

What Can I Substitute for Mixed Nuts?

If you have allergies or prefer other nuts, almonds, pecans, or even pumpkin seeds work great. Just toast them lightly to bring out the flavor.

How Should I Store Leftovers?

Store any leftover salmon and salsa separately in airtight containers in the fridge for up to 2 days. Reheat gently in a skillet or microwave to avoid drying out the fish.

Can I Make the Nut Salsa Ahead of Time?

While best served fresh and warm, you can prepare the salsa a few hours ahead. Reheat gently on the stove before serving to bring back its sizzle and aroma.