Hazelnut Crusted Coho Salmon With Mashed Potatoes and Mushrooms Recipe (Redwood National Park)

Hazelnut crusted coho salmon recipe inspired by: Redwood National and State Parks, California (alternatively: Olympic National Park)

A park complex famous around the world for its towering coast redwoods, the Redwood National and State Parks boast a beautiful coastline, native prairie and wild rivers. It’s those rivers that are of particular interest to this hazelnut crusted coho salmon recipe.

The parks’ two main rivers—the Klamath River and Smith River—as well as Redwood Creek are home to a number of so-called salmonids, which include both trout and salmon.

No fewer than seven species of salmonid occur in the Redwood streams, four of which are very common: steelhead trout, coastal cutthroat trout, chinook salmon and coho salmon.

In this national park-inspired recipe, we’re using coho salmon, also known as silver salmon. Fishing is allowed in the Redwood National and State Parks, but I recommend checking the parks’ website for up-to-date information on current regulations.

In addition to coho salmon, the recipe also includes hazelnuts and mushrooms, both of which are present in the Redwood park complex.

Note, though, that gathering mushrooms in the Redwood parks is not allowed, but you can collect up to one gallon of hazelnuts per person per day. (You can find more information about foraging in Redwood and other national parks here.)

Long story short, if you’re looking for a salmon recipe inspired by a national park, this is a great one!

Hazelnut Crusted Coho Salmon With Mushrooms and Mashed Potatoes

• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes
• Servings: 2
• Calories per serving: 847

Succulent coho salmon fillets are topped with delicious Dijon mustard and a crust of hazelnuts, thyme and lemon zest. Sautéed mushrooms and gloriously garlicky mashed potatoes serve as the perfect side dishes.

This is a super-healthy, nutrient-packed and flavorful national park recipe that’s great for casual weekend nights and fancier dinner parties. Easy to make, yet undeniably impressive.

This Redwood National Park-inspired recipe for hazelnut crusted salmon with mushrooms and garlic mashed potatoes contains affiliate links. You can read more about our Terms of Use / Disclosure here.

Necessary Kitchen Tools

• Large sauté pan
• Large pot
• Large baking sheet
• Small mixing bowl
• Parchment paper
• Wooden spoon
• Slotted spatula
• Potato masher
• Cutting boards
• Chef’s knife and paring knife
• Teaspoon and tablespoon
• Measuring cups

Yield: 2 servings

Redwood Hazelnut Crusted Coho Salmon Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Inspired by the natural bounty of the Redwood National and State Parks complex, this crusted coho salmon recipe features hazelnuts, mushrooms and garlicky potatoes.

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Ingredients

Mushrooms and Garlic Mashed Potatoes

• 1 1/2 pound potatoes, peeled and cut in pieces
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 shallot, chopped
• 1 tablespoon parsley, chopped
• 4 tablespoons light sour cream
• 1 tablespoon extra-virgin olive oil
• Salt and pepper

Hazelnut Crusted Coho Salmon

• 2 coho salmon fillets
• 2 tablespoons Dijon mustard
• 1/3 cup hazelnuts, chopped
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon thyme, chopped
• Zest of 1 lemon
• Salt and pepper

Instructions

Mushrooms and Garlic Mashed Potatoes

1. Bring a large pot of salted water to a boil.
2. Add potatoes and garlic and boil until potatoes are fork-tender.
3. Drain and return to pot. Add sour cream and mash with a potato masher. Season to taste with salt and pepper.
4. While potatoes boil, heat a tablespoon of olive oil in a large pan. Add shallots and sauté until soft, about 3-4 minutes.
5. Add mushrooms and stir until they've released all their liquid, about 10 minutes. Stir in parsley and season with salt and pepper.

Hazelnut Crusted Coho Salmon

1. Preheat oven to 400°F.
2. Season salmon all over with salt and pepper.
3. In a small bowl, combine chopped hazelnuts, olive oil, lemon zest and thyme. Season to taste with salt and pepper.
4. Spread a tablespoon of Dijon mustard on the top of each salmon fillet.
5. Top with hazelnut mixture.
6. Bake in the oven until the salmon flakes easily, about 10-12 minutes.
7. Serve hazelnut crusted coho salmon with garlicky mashed potatoes and sautéed mushrooms.
8. Enjoy!

Nutrition Information

Yield

2
Amount Per Serving Calories 847Total Fat 40.4gSaturated Fat 4.5gCholesterol 90mgSodium 1437mgCarbohydrates 79.2gFiber 8.9gSugar 5gProtein 47.9g

A general nutrition calculator was used to determine the nutritional information of this recipe, which is meant solely as an indication of the dish's nutritional values. Depending on specific ingredients, quantities used and/or serving size, the ultimate dish you end up making may have different nutritional aspects. Please consider the information provided here only as guidance and not as an absolute fact.

If You Decide to Make This Redwood National Park-Inspired Hazelnut Crusted Coho Salmon Recipe at Home, Feel Free to Tell Everyone About It Below! Happy Cooking!

Other Seafood Recipes Inspired by National Parks

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• Salmon Cakes With Garlic Aioli (Olympic National Park)
• Alaska Seafood Lasagna (Glacier Bay National Park)
• Halibut and Scalloped Potatoes With Gremolata (Glacier Bay National Park)
• White Fish Gratin in Seashells (Glacier Bay National Park)
• Fish Sticks With Broccoli Cranberry Salad (Kenai Fjords National Park)
• Sablefish With Celery Root Puree and Carrot Greens Pesto (Kenai Fjords National Park)
• Maine Lobster Rolls (Acadia National Park)
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• New England Cod Chowder Recipe (Cape Cod National Seashore)
• Cedar Plank Grilled Salmon With Roasted Potato Salad (North Cascades National Park)