A royal favorite made elegant, bright, and unbelievably flavorful. Princess Diana was known for embracing fresh, vibrant, health-forward dishes, and this macadamia nut–crusted salmon is one of the shining examples of that style.
It’s sophisticated yet simple: golden-seared salmon coated in a crunchy macadamia–cilantro crust, baked until just pink, then served over a sweet-tangy pepper and red onion sauté. Finished with a swipe of sriracha mayo and peppery arugula, it’s the definition of effortless luxury — very Diana.
This restaurant-quality dish comes together in under 30 minutes and feels like something you’d be served at Kensington Palace.
Ingredients
For the Salmon
- 1 tbsp olive oil
- 4 salmon fillets (6 oz each)
- 1 lime, zest + juice
- ¾ cup macadamia nuts
- 1 cup fresh cilantro, finely chopped
- 2 tbsp unsalted butter, melted
- ½–¾ cup panko breadcrumbs
- 1 egg yolk
- Salt & pepper
For the Pepper–Onion Sauté
- 1 tbsp olive oil
- 1 cup sliced red onion
- 1 cup sliced red bell pepper
- 1 tbsp honey
- ¼ cup fresh orange juice
- Salt & pepper
To Serve
- Sriracha mayonnaise
- Arugula (optional)
How to Make Princess Diana's Favorite Macadamia Nut-Crusted Salmon
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a skillet. Season salmon with salt and pepper. Place salmon flesh-side down in the hot pan and sear until golden brown. Flip gently and remove pan from heat.
- In a food processor, pulse macadamia nuts — leave some texture. Add cilantro and pulse again. Add panko, lime zest, lime juice, melted butter, egg yolk, salt, and pepper. Pulse to combine — the mixture should be moist and pressable, not smooth.
- Spoon and gently press the macadamia mixture onto the tops of the salmon fillets. Transfer salmon to the oven. Bake 10 minutes, or until center is still slightly pink and crust is beginning to brown.
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add sliced onions and bell peppers with a pinch of salt. Sauté until softened.
- Stir in honey and orange juice. Simmer until the mixture reduces into a glossy, thick glaze.
- Spread the sautéed peppers and onions on a serving platter. Place the crusted salmon fillets on top. Drizzle with Sriracha mayo.
- Add arugula for freshness (optional). Serve immediately — and enjoy a dish fit for royalty.
Storage Instructions
Leftovers keep well for 2 days in the refrigerator. Store in an airtight container. To reheat, warm gently in a 300°F oven until just heated through. The crust will soften slightly, but the flavor remains excellent.
FAQs
Can I use another nut besides macadamia?
Yes — cashews, almonds, or pistachios work beautifully.
Can I make this crust ahead?
Absolutely. You can prepare the crust mixture up to 24 hours in advance and refrigerate it.
Can I swap cilantro?
Yes! Parsley or basil works well if you dislike cilantro.
Do I need sriracha mayo?
It’s optional but adds a perfect creamy-spicy note that balances the citrus.
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