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Easy Almond Crusted Baked Salmon

Jen Paleracio
This dish is not only easy to prepare but also packed with nutrients, making it a perfect addition to your meal rotation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • baking sheet pan
  • Parchment paper or aluminum foil
  • Mixing bowl
  • Sharp knife
  • Measuring cups and spoons

Ingredients
  

  • 4 pieces about 6 oz each, salmon fillets
  • 1 cup finely chopped, almond
  • ½ cup Panko bread crumbs
  • 1 zest of lemon
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 400ºF (200ºC). Line a baking sheet pan with parchment paper or aluminum foil for easy cleanup.
  • Prepare the Almond Mixture:
    In a mixing bowl, combine the chopped almonds, panko bread crumbs, lemon zest, garlic powder, salt, and pepper. Stir well.
  • Coat the Salmon:
    Pat the salmon fillets dry with a paper towel. Brush the top of each fillet with olive oil and Dijon mustard. Press the almond mixture onto each fillet, ensuring an even coating.
  • Baking:
    Place the salmon fillets on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the almond crust is golden brown.
  • Serve:
    Remove from the oven and let the fillets rest for a few minutes befor serving.

Notes

Storage:
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to maintain the crispiness of the almond crust.
Tips for Perfect Almond Crusted Salmon:
  • Use Fresh Salmon: If possible, opt for fresh salmon over frozen for the best flavor and texture.
  • Chop Almonds Finely: Ensure the almonds are chopped finely enough to adhere well to the salmon, but not so fine that they lose their texture.
  • Avoid Overcooking: Keep an eye on the salmon in the oven to prevent overcooking, which can dry out the fish.
Pairings:
  • Side Dishes: Serve with a simple green salad or roasted vegetables for a balanced meal.
  • Wine: A crisp white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir pairs beautifully with the dish.
  • Additional Flavors: Consider drizzling a bit of honey or balsamic glaze over the top for a touch of sweetness.
 
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