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Almond-Crusted Salmon

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 fillet and 1 lemon wedge)
In this quick and easy recipe, rich salmon, coated in almond meal, acquires a toasted flavor reminiscent of browned butter. Serve with broccoli rabe, orzo pasta, and pinot noir. For more salmon dinners like this one, see our complete collection of salmon recipes.


  • 1/4 cup almond meal
  • 1/4 cup panko
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 4 (6-ounce) salmon fillets, about 1-inch thick
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 lemon wedges

Nutrition Information

  • calories 332
  • caloriesfromfat 45 %
  • fat 16.7 g
  • satfat 3.3 g
  • monofat 7.9 g
  • polyfat 4 g
  • protein 38.2 g
  • carbohydrate 5.4 g
  • fiber 1.5 g
  • cholesterol 87 mg
  • iron 0.6 mg
  • sodium 330 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 500°.

  2. Combine first 4 ingredients in a shallow dish; set aside.

  3. Brush tops and sides of fish with juice: sprinkle with salt and pepper. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

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