Diamond Dish: The Loeb Boathouse

Executive Chef John Greeley provides a simplified version of a Loeb Boathouse classic.
loeb boathouse salmon

Dining at the Loeb Boathouse is one of the most romantic and distinctively New York experiences you can have. An icon of Central Park, the restaurant, café and private event space is also a launch for rowboats, as it has been for over 150 years.

A short stroll from Bethesda Terrace, it seamlessly blends with its surroundings, a quiet retreat in nature against a fence of skyscrapers. It is the only place you can eat with lakeside views in Manhattan. And it’s open year-round, so you can enjoy the cozy winter calm or the busy comings and goings of rowboats and gondolas when the windows open in spring.

Executive Chef John Greeley gives us a preview of what you can expect from the menu with his salmon recipe. “What I like about this hazelnut-crusted salmon is that it is a simplified version of a Boathouse classic,” said Greeley. In this dish, crunchy-coated salmon is paired with silky butternut squash puree and Brussels sprouts in honey butter.

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Hazelnut-Crusted Salmon With Honey-Roasted Brussels Sprouts and Butternut Squash Puree

Serves 4


  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 lemon, zested and juiced
  • 4, 6-ounce filets of salmon, skin removed and de-boned
  • ½ cup hazelnuts, finely chopped
  • ½ cup panko breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Mix honey, mustard, lemon juice and zest in a small bowl. Mix the hazelnuts and breadcrumbs in a separate bowl. Set aside.

Brussels Sprouts

  • 4 ounces unsalted butter, softened in microwave (not melted)
  • 2 tablespoons honey
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • 2 cups baby Brussels sprouts, halved
  • 4 tablespoons chives, minced

Stir honey and shallots into softened butter until incorporated. Cover and chill until ready to use.

Butternut Squash Puree

  • 4 cups butternut squash, peeled and diced medium
  • 4 cups heavy cream
  • 3 thyme sprigs
  • 1 tablespoon curry powder

In a 4-quart stainless steel pot, add heavy cream and squash (if more liquid is needed, add water.) Turn heat to medium-high and bring to a low boil. Add thyme and curry powder and reduce to a low simmer. Simmer on low for 15 minutes or until squash is tender. (Do not cover the pan; it may overheat the cream.) Drain squash, saving the cooking liquid. Puree, slowly adding just enough liquid until smooth.

Cooking and Plating

Pre-heat oven to 350°F.

Season salmon with salt and pepper. Add olive oil to nonstick pan over medium high heat. Add salmon to pan and lightly brown, flip and brown other side. Remove from heat. Brush salmon with honey mustard mix, and top with hazelnuts/breadcrumbs. Bake for 10-12 minutes for medium doneness. Add olive oil to non-stick pan over medium heat. Add Brussels sprouts, cut side down. As sprouts start to cook, add the honey butter in pieces around the pan. When the butter starts bubbling, cover pan and cook 5-6 minutes. Stir, cover and cook 1-2 minutes more. Once golden brown and tender (not soft), stir in chives.

Warm the butternut squash puree and plate with salmon and Brussels sprouts. Serve with lemon wedges, if desired.

For more restaurant recipes, visit AAA.com/DiamondDish.


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