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Can you tell that I love salmon? My husband gives me hell about how I need to cool it on the salmon recipes…my entire fish category should be renamed “Salmon Recipes” at this point; however, it really is favorite protein! The salmon recipes WILL continue and I am not sorry about it. I am also not sorry about how delicious this Almond Crusted Salmon is.
I love coming up with new ways to enjoy my favorite food and this one is fantastic! I love the salty crust the almond flour forms over the top of the dijon coated salmon. yum. I did this as a Whole30 and Paleo rendition of one of my most favorite ways to eat Salmon, which is this Panko Crusted Salmon.
You guys give this Almond Crusted Salmon a try and let me know what you think in the comments below! 🙂
- 2-4 (6-8oz) center cut salmon filets
- 2 tbsp. dijon mustard
- 1/2 cup homemade or Storebought Almond Meal (*see note below)
- 2 tbsp. olive oil
- salt and pepper, to taste
- 1/2 tsp. paprika
- Preheat oven to 400 degrees.
- *you can either purchase store bought almond flour. If you do this, buy the almond flour from Whole Almonds, not blanched almonds. Bob's Red Mill has a good one. Or, take a cup of raw almonds (not blanched) and place them in a food processor or blender and grind them until they are finely ground into a coarse powder.
- Wrap a baking sheet in foil or place a sheet of parchment paper on top. Place salmon over the parchment paper or foil.
- Brush 1 tbsp. of dijon mustard on top of each salmon filet.
- In a bowl, combine the almond flour, olive oil, paprika, and salt and pepper. Using your hands, toss until it is all combined and coated in the oil.
- Top the salmon with the almond flour mixture so that is evenly over the top in a thin layer (you may not need to use all of your almond mixture.. don't cake it on there).
- Bake at 400 in the oven for 15 minutes.
- Remove from oven and serve immediately.
Omg dish recipe is delicious! It was so easy to make and had amazing flavors!
Yay! Thanks, Elizabeth, I am glad to hear!
This was super delicious but i don’t think it turned out just right. Are you supposed to cook it wrapped in foil or open?
I love your blog and look forward to cooking more of them. Not sure if you remember my name but I was a tri delt at TCU with you…a year older. My maiden name was Beneke. Johanna Pool shared your blog with me. You are doing an amazing job, hope you make a cookbook!
Yes! Hi, Lauralee I do remember you!! 🙂 thank you so much!
You are just supposed to set it on top of parchment paper and bake it in the oven open. Did your salmon not cook all the way through?
That’s what I thought but for some reason I thought it said wrap it so it just took longer, no worries…still delicious. Thanks! I’ll for sure make it again.
ahhh I just re-read the recipe and I can see why you thought that. I changed my wording up to clarify. I apologize for your confusion…hopefully next time it will be just right 🙂
good evening!
my salmon’s crust did not crust or harden at all after 15 minutes ): it’s soggy and feels wet. I followed the recipe to a T. any suggestions?
Hi Alexia,
Did you make your own almond flour or use the “unblanched” almond meal I suggested? That helps prevent this from happening. Almond flour never really gets “crispy” or “hard” unfortunately, it just doesn’t taste like panko bread crumbs…but its a great healthy alternative that gives you some of the same flavors.
Alex – so thankful for your quick reply! even while on vacation 😉 I did use unblanched almond meal! my only difference was that my salmon isn’t cut or as thick as yours. Next time, I’ll try blending up some homemade flour 🙂 I ended up broiling the salmon for a good 5-6 minutes b/c my salmon wasn’t originally cooked through either (oops!) and it browned and got *a little* crisp! didn’t look exactly like the picture but tastes AMAZING! i was a little worried about the mustard being overwhelming b/c i’m not fan of the condiment but it was sooooo yummy! thanks so much for the recipe!
🙂 you’re welcome!! Yes, blending them yourself does help. Hopefully next time it turns out better. Broiling is always a good idea when that happens with recipes… its tricky because everyone’s ovens cook a little differently.
Thanks for following along and cooking my recipes in your kitchen!!
Looks good and healthy food. I will definitely try it on my Moms birthday. Thanks!
Hi Alex! If I am making this tonight for dinner for one, should I bake both pieces of Salmon and refrigerate the extra baked piece? Or should I leave the extra salmon raw in the fridge until I cook tomorrow night? Would love to know your thoughts! Thanks!
Hi Maggie,
For best results, leaving it raw and popping it in the oven tomorrow would be perfect! It will stay nice and fresh tasting that way! 🙂
This was so delicious, simple, and QUICK!! You have quite the talent. Your recipes are quickly becoming my go-to’s. Keep up the good work! Thank you!
Thank you, Heather!! So happy you enjoyed it!!
I swear I just make whatever you post next. Your recipes continue to be my favorite! Made this tonight for myself while my husband was at a work dinner. It was so easy and so yummy! Can’t wait to make this for him, too. Thank you!!
Oh yay!! I am so glad, Thank you so much!
do you think this would turn out well with ground pecans instead of almonds?
I think it’d be good!
Omgosh this turned out SO good! (I ended up using almond flour. Made my own for the first time….so much easier than I expected). I added garlic powder & onion powder to the almond crust mix. Best of all, it all took no time at all!
hooray!! Love your additions to the mix, sounds fantastic!!
I was planning to make salmon for dinner tonight using my normal (boring) recipe, but when I saw this, I decided to change it up. I already had all of the ingredients at home (made the almond flour using my food processor), and it was super easy and delicious. I will definitely be making this again — thanks for sharing!
Fantastic!! I am so glad.
You can never have too many salmon recipes! I love them!!
🙂