If you're after an easy but impressive dinner, Almond Crusted Salmon is your answer. This simple recipe turns everyday salmon fillets into something worthy of a restaurant menu - golden brown on top, flaky salmon underneath, and a crunchy almond crust that's downright irresistible. It's a healthy salmon recipe that feels indulgent but takes barely 15 minutes in the oven. Bon appétit!
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Nut Crust: Easy Way To Elevate Salmon
A nut crust is one of the easiest ways to elevate salmon at home without any fancy techniques. The almond mixture adds richness and texture while keeping the fish beautifully moist underneath.
Ground almonds (a.k.a almond flour or almond meal) form the base, giving a delicate crunch that pairs perfectly with the buttery flavour of fresh salmon. A little lemon zest brightens everything up, while Parmesan cheese and olive oil help it crisp to perfection.
You can experiment with other nuts too - pistachios for colour, hazelnuts for depth, or even pecans for a touch of sweetness. The idea works beautifully across different fish recipes, whether you're cooking for busy weeknights or a special dinner. If you enjoy this one, you might also like my other nut-crusted fish recipes below.
Recipe Tips For Best Results
Here are some important tips for this delicious almond-crusted salmon recipe:
- Pat salmon dry: Before adding the crust, use paper towels to remove surface moisture. This essential step helps the almond mixture stick and ensures the crust side crisps up beautifully.
- No flaked almonds? No problem - just chop whole almonds into small almond pieces instead. You'll get slightly chunkier, crunchy almonds in your crust, which adds lovely texture and makes each bite even more satisfying.
- Use mayo or Dijon mustard: A thin layer on top of each fillet keeps the fish moist and acts as glue for the crust. Dijon adds a lovely bite; mayo is milder. Skip it, and the topping might slide right off.
- Don't overbake: Salmon is best when just cooked through - tender and flaky but still juicy inside. Depending on thickness, it'll take around 10-15 minutes in a preheated oven. Check with a fork at the thickest part; the flesh should flake easily but remain glossy.
- Line your baking sheet: Use parchment paper or lightly oil the tray with a drizzle of olive oil for easy cleanup. If you're confident your pan won't stick, an unlined tray can give an even crunchier almond base.
- Check the internal temperature: For perfectly cooked salmon every time, use a digital thermometer. The internal temperature should reach around 50-52°C (122-125°F) for tender, moist fish. Go much higher, and it'll start to dry out - so it's worth the quick check before you take it out of the oven.
- Skin-on or skinless? Either works for this almond crusted salmon. If your fillets have skin, bake them skin side down and spread the crust on the top of the salmon. The skin helps hold the fish together and adds a touch of richness - though it won't crisp up much under the crust, it peels away easily once cooked.
- Leftovers: Store any leftover salmon in an airtight container in the fridge for up to two days. The easiest way to reheat it is air fryer or in the oven (not the microwave) to restore some of that crunchy almond crust - though the fish will lose a little moisture. A great way to use up leftovers is to flake cooled, tender salmon into a salad.
Serving Suggestions
Serve this almond-crusted salmon with buttery new potatoes, a simple salad with lemon vinaigrette, or roasted Brussels Sprouts for a delicious dinner. It also pairs wonderfully with herby couscous or steamed green beans for a lighter meal.
If you want to dress it up a bit, drizzle a quick cream sauce with fresh lemon juice or a soy and honey glaze over the top - both bring a lovely contrast to the savoury crunchy coating. And for a no-fuss dinner, it's just as good with a dollop of creme fraiche sauce or Greek yoghurt and a scattering of green onions.
More Salmon Recipes
If you're a fan of salmon, there's no shortage of ways to enjoy it - from simple weeknight bakes to elegant dinners. Have a browse through my other salmon recipes below for more fresh recipes using this delicious and versatile fish.
Almond Crusted Salmon
Ingredients
- 20 g (¼ cups) ground almonds a.k.a. almond flour
- 15 g (2 tablespoon) flaked almonds
- 1½ tablespoon panko breadcrumbs
- 1 heaped tablespoon grated Parmesan cheese
- zest of ½ lemon + 1 tablespoon juice
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- salt & freshly ground black pepper
- 2 salmon fillets
- 1 tablespoon mayonnaise or Dijon mustard
Instructions
- Preheat oven to 200°C / 400°F.
- In a small bowl, mix the ground almonds, flaked almonds, panko breadcrumbs, Parmesan cheese, lemon zest and juice, garlic powder, olive oil and a good pinch of salt and black pepper.
- Pat the salmon fillets dry with a piece of paper towel.
- Place the fillets on a lined or lightly oiled baking tray.
- Spread mayonnaise on the top of each fillet: this helps the crust stick, adds flavour and keeps the fish from drying out in case of overbaking.
- Press the almond crust mixture onto the mayo-coated side of the fish. Press firmly so it sticks.
- Bake for 12-15 minutes, depending on thickness, until the fish flakes easily and the crust is golden.
Nutrition
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