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.

Yield:

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

Ingredients

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

Preparation

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.

Note:

Andrew Schloss,

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

October 2007
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