Almond-Crusted Salmon

Almond-Crusted Salmon Recipe
Randy Mayor; Jan Gautro
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.

Worthy of a special occasion


4 servings (serving size: 1 fillet and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 500°.

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

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.


Andrew Schloss,

2,500 Recipes: Everyday to Extraordinary, Almost from Scratch, Homemade in a Hurry

October 2007
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