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Sriracha Almond Crusted Salmon
5 from 12 votes

Sriracha Almond Crusted Salmon

This recipe prepares wild Alaskan salmon fillets coated with crushed Sriracha-flavored almonds and baked to finish after a quick sear. The almond crust adds a crunchy, spicy texture that contrasts with the tender fish, while a creamy Sriracha yogurt sauce complements the flavors. The use of egg white helps the almond crust adhere well to one side of the salmon, maintaining the skin for added moisture and structure during cooking.

Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Servings: 4 servings
Calories: 345 kcal
Course: Main Course

Ingredients

  • ½ cup almond Brand Blue Diamond, Sriracha flavored
  • 1 lb salmon skin on, wild Alaskan, fresh
  • ⅛ tsp salt
  • 1 egg white, whisked
  • 2 TBSP oil plus a bit extra as needed
SRIRACHA YOGURT SAUCE:
  • ½ cup Greek yogurt
  • 1-2 TBSP sriracha plus extra to taste
  • 1 TBSP white vinegar
  • ¼ tsp garlic powder
  • salt a pinch

Instructions

    Cup of Yum
  1. Preheat oven or toaster oven to 425 degrees F.
  2. Add almonds to a bag and crush into coarse crumbs using any tool of your choosing. I used a mason jar but a wine bottle or glass olive oil bottle also works!
  3. Pat salmon dry and sprinkle with 1/8 tsp of salt.
  4. Brush with egg white and top with crushed Sriracha almonds. Press to coat.
  5. Since we're searing these skin-on [it helps keep the tender easily-flaked fish together] only one side of the salmon will need a coating.
  6. Next place a TBSP or two of oil in a pan or skillet and bring to medium-high heat.
  7. Add salmon.
  8. Sear each side for a minute or two, adding more oil if needed, then transfer to the oven to bake.
  9. With a spatula, gently move the salmon to a foil lined baking sheet, skin side down, and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.
  10. If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
  11. The result is a crisp, flavorful crust on the outside with a tender flaky inside.
  12. Serve piping hot and devour immediately.
  13. FEELING SAUCY? Serve with a drizzle of Sriracha chili sauce or whip up a ramekin of Sriracha yogurt sauce by whisking together the sauce ingredients above.

Notes

  • For a paleo-friendly option, use mayonnaise in place of Greek yogurt for the sauce.
  • Ensure almonds are crushed coarsely to maintain texture in the crust.
  • Cook salmon fillets with the skin on to help hold the fish together during searing and baking.
  • Cooking time in the oven depends on salmon thickness; check for an opaque center indicating doneness.

Nutrition Information

Calories 345kcal (17%) Carbohydrates 5g (2%) Protein 29g (58%) Fat 23g (35%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 64mg (21%) Sodium 224mg (9%) Potassium 735mg (16%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 52IU (1%) Vitamin C 2mg (2%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 345

% Daily Value*

Calories 345kcal 17%
Carbohydrates 5g 2%
Protein 29g 58%
Fat 23g 35%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 64mg 21%
Sodium 224mg 9%
Potassium 735mg 16%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 52IU 1%
Vitamin C 2mg 2%
Calcium 90mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.