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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Almond-Crusted Salmon

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.

Cooking Light OCTOBER 2007

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

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.

Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 45%
  • Fat: 16.7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 4g
  • Protein: 38.2g
  • Carbohydrate: 5.4g
  • Fiber: 1.5g
  • Cholesterol: 87mg
  • Iron: 0.6mg
  • Sodium: 330mg
  • Calcium: 28mg
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Almond-Crusted Salmon recipe

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