Macadamia Crusted Salmon with Kahlua Butter Sauce
Elevate your seafood dinner game with the indulgent flavors of Macadamia Crusted Salmon with Kahlua Butter Sauce. This sophisticated dish combines buttery macadamia nuts and crispy panko breadcrumbs to create a golden, nutty crust that perfectly complements tender, oven-baked salmon. The real showstopper, however, is the luxurious Kahlua butter sauce—a velvety blend of coffee liqueur, cream, and lime juice that adds a deep, rich sweetness with a bright citrusy finish. Ready in just 40 minutes, this recipe is ideal for impressing guests or treating yourself to an elegant weeknight meal. Pair it with roasted vegetables or a light salad for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets, skinless
- 1 cup Macadamia nuts, finely chopped
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Unsalted butter, melted
- 0.25 cup All-purpose flour
- 1 large Egg, beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 0.25 cup Kahlua coffee liqueur
- 0.5 cup Heavy cream
- 3 tablespoons Unsalted butter
- 1 tablespoon Lime juice, freshly squeezed
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the salmon fillets dry with a paper towel. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.
In a shallow bowl, combine the finely chopped macadamia nuts and panko breadcrumbs. Stir in the melted butter until evenly mixed.
Place the flour in a second shallow bowl and the beaten egg in a third shallow bowl.
Dredge each salmon fillet first in the flour, shaking off any excess. Dip it into the beaten egg, then press it into the macadamia-panko mixture to coat both sides evenly.
Heat a large oven-safe skillet over medium heat and add the olive oil. Once hot, sear the crusted salmon fillets for 2-3 minutes on each side, until golden brown.
Transfer the skillet with the salmon to the preheated oven. Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, make the Kahlua butter sauce. In a small saucepan over medium heat, add the Kahlua and lime juice. Let it reduce by half (approximately 2-3 minutes).
Stir in the heavy cream and bring to a gentle simmer, reducing the heat to low. Gradually whisk in the 3 tablespoons of butter, one piece at a time, until the sauce is smooth and slightly thickened. Remove from heat and set aside.
Once the salmon is cooked, plate each fillet and drizzle with the warm Kahlua butter sauce. Serve immediately with your favorite side dishes or vegetables.
Nutrition Facts
Calories |
3679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.3 g | 344% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 3032 mg | 132% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 28.2 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 64.0 mcg | 320% | |
| Calcium | 268 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4106 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
