Hot Honey Walnut-Crusted Salmon with Summer Peach Salsa

1 Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2 Make the peach salsa. Add the diced peaches, tomatoes, corn, red onion, jalapeño and basil to a medium bowl. Add the lime juice, olive oil and salt and gently toss until combined. Set aside.
3 Add the California walnuts to a food processor and pulse in short bursts until finely chopped. Be careful not to over-process them into a paste.
4 Add the chopped walnuts to a shallow bowl with the panko, Parmesan, garlic powder, smoked paprika, kosher salt, black pepper and lemon zest. Stir to combine.
5 Pat the salmon fillets dry and arrange them on the prepared baking sheet.
6 In a small bowl, stir together the Dijon mustard and honey. Brush the mixture evenly over the top of each salmon fillet.
7 Generously press the walnut-panko mixture onto the top of each piece of salmon, making sure it adheres well. Lightly drizzle the crust with olive oil.
8 Bake for 12–15 minutes, depending on the thickness of your salmon, until the topping is golden and crispy and the salmon reaches an internal temperature of 145°F.
9 Transfer the salmon to plates or a serving platter. Spoon the summer peach salsa over and around the salmon.
10 Finish with a drizzle of hot honey, fresh basil and lemon wedges. Serve immediately.
Notes
12 Fresh sweet corn can be used raw in the salsa—there’s no need to cook it first.
13 For the crispiest topping, don’t pulse the walnuts too finely. You want small pieces that will toast as the salmon bakes.
14 If your salmon fillets are especially thick, they may need a few additional minutes in the oven.
15 For a milder recipe, omit the jalapeño and swap the hot honey for regular honey.
16 Store leftover salmon and salsa separately in airtight containers in the refrigerator. Reheat the salmon in the oven or air fryer when possible to help bring back some of the crunch.