Almond Crusted Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
367 kcal
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Course
Main Course
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Cuisine
American
Almond Crusted Salmon
Description
This recipe prepares salmon fillets by first patting them dry and bringing them to room temperature to ensure even cooking. The coating is a mixture of Dijon mustard, honey, lemon zest and juice, salt, and pepper, brushed onto the salmon before pressing on roughly chopped almonds. The almond topping adheres to the mustard base, creating a textured crust during baking.
Baked at 400°F (200°C) for 15 to 20 minutes depending on thickness, the salmon cooks through while the almonds toast lightly, adding crunch and a nutty flavor contrast. The combination of lemon and honey balances the savory fish and mustard with brightness and subtle sweetness.
Once baked, resting the salmon briefly helps retain its juices and finish cooking gently. This almond crust offers a fresh alternative to traditional breaded or plain baked salmon, suitable for a straightforward yet flavorful main course.
Ingredients
- 4 salmon 5 to 6 oz per fillet, fillets
- ½ cup almonds raw
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- lemon zest of 1
- ¼ lemon juiced
- salt to taste
- black pepper to taste
Instructions
- Heat the oven to 400°F. Bring the salmon out of the fridge and pat them dry with a paper towel if there is moisture. Let the salmon sit out to bring to room temperature while you prepare the topping.
- Roughly chop your almonds with a knife or use a food processor and run it through until you get coarsely chopped pieces. Set aside.
- In a bowl, mix together the Dijon mustard, honey, lemon zest, the juice from a quarter of a lemon. Add salt and pepper to taste.
- Place the salmon in a lined baking dish (or sheet) and spoon the Dijon mixture over each fillet and spread it evenly on top.
- Spoon the chopped almonds over the Dijon mixture into an even layer and gently press it into the salmon, so it sticks.
- Bake the salmon for 15 to 20 minutes, depending on the thickness of your fillets. The thickest part of the fish should be at least 145°F (62°C).
- Allow the salmon to rest for a couple of minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 38g | 76% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 94mg | 31% |
| Sodium | 158mg | 7% |
| Potassium | 987mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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