Fresh salmon is coated with a delicious almond crust and cooked to golden, flaky perfection. It’s an easy dish that tastes so fancy!
I don’t know about you, but I’ve done salmon to death. I love it, but there are only so many times you can simply pan-sear it. This recipe takes classic salmon and adds another layer of delicious flavor.
Almond Crusted Salmon
This was inspired by my Salmon a la plancha recipe on this site, and pairs well with this amazing Mustard Vinaigrette Asparagus Salad side dish recipe. I don’t know about you but we eat salmon at least once a week.
This salmon recipe might look fancy, but in reality, it only takes a few simple ingredients to make! It’s a simple list with ingredients that you can readily find at your local store.
- Wild Salmon, cut into 4-6 ounce fillets
- Olive oil (or cooking spray)
- Coarsely chopped almonds
- Italian season
- Dijon mustard
- Lemon, slices (reserve 1 tsp of lemon juice)
- Salt and pepper
See the recipe card at the end of the post for quantities and cooking times for the instructions to follow.
This salmon looks like it came straight out of a restaurant, but you won’t feel like you slaved away in a hot industrial kitchen. It only takes a few minutes to make!
Step 1: Prep
Preheat your oven to 425 degrees and lightly oil a cast iron skillet or line a baking sheet with parchment paper.
Step 2: Make the Coating
In a small bowl, mix dijon mustard and lemon juice together. In another bowl, mix chopped almonds and Italian seasoning.
Step 3: Add Coating to the Salmon
Spoon the dijon and lemon mixture over the salmon and sprinkle with salt and pepper. Generously cover the salmon with the seasoned almond mixture.
Step 4: Bake
Bake the salmon fillets in the oven until they flake easily with a fork.
Hint: If you used a baking sheet lined with parchment paper, you can easily transfer your fish to the plate by simply removing the parchment paper from the sheet and sliding the fish onto the plate.
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this almond crusted salmon.
- Salmon – We prefer wild caught salmon, but any salmon will work.
- Pecans or Walnuts – If you don’t have almonds, use pecans or walnuts instead.
Want to personalize this almond crusted salmon recipe? Here are some of my tried and true tips for changing up this recipe.
- Parmesan – Try adding a touch of grated parmesan cheese to the chopped almond mixture.
- Capers – Finish this recipe off with a few capers. Not too many!
If you love recipes like this, you may also enjoy maple bourbon braided salmon.
It takes next to nothing to make this delicious, easy recipe. You’ll need less than a handful of common kitchen items.
- Cast iron skillet or baking sheet
- Knife and cuttina board
You can store this salmon in the refrigerator in an air-tight container for three to four days. For longer storage, you can freeze this dish for up to six months.
This recipe may look fancy, but it’s super simple to make. In fact, I only have two tips for this recipe, and one of them is just for saving time!
- Ovens vary, so check your salmon a couple of minutes before the cook time called for to be sure you don’t overcook it.
- To save time, buy chopped almonds rather than chopping your own.
More Salmon Recipes
Do you like salmon? Here are some recipes you may also like to try
Do you have questions about this almond crusted salmon recipe? Here are some of the most commonly asked questions about almond crusted salmon.
This salmon will last for three to four days in the refrigerator. It can be frozen for up to six months.
To freeze this salmon, let it chill completely in the refrigerator. Then, wrap it tightly in cling wrap and place in an air-tight, freezer-safe container or heavy-duty freezer bags for up to six months.
Let the salmon defrost overnight in the refrigerator, then place it on a baking sheet and cook in the oven at 275 degrees, loosely covered, until heated through.
Almond Crusted Salmon Recipe
Ready to get cooking? Remember that you can print this recipe if you would like.
Almond Crusted Salmon
- Cast iron skillet or baking sheeet
- 12 ounces Wild Salmon cut into 4-6 ounce fillets
- 1 tablespoon olive oil or cooking spray
- ½ cup coarsely chopped almonds
- 1 tsp italian seasoning
- 2 tbsp dijon mustard
- 1 lemon slices (reserve 1 tsp of lemon juice)
- Salt and pepper to taste
- Get your almonds out.
- Coarsely chop.
- Preheat the oven to 425 degrees fahrenheit.
- Lightly oil a cast iron skillet or baking sheet (you can line with parchment paper as an alternative).
- Place the salmon fillets on the prepared baking sheet.
- Get out and measure your ingredients.
- In a small bowl, mix together the dijon mustard and 1 tsp of fresh lemon juice.
- Spoon over the top of the salmon fillets. Sprinkle it with salt and pepper.
- In a separate small bowl, mix together the chopped almonds and italian seasoning.
- Generously cover the salmon and mustard mixture with the seasoned crushed almonds.
- Bake in a preheated oven for 15-20 minutes
- Until the salmon flakes easily with a fork.
- Serve with a garnish of fresh lemon slices.
- Enjoy every bite!