Almond Crusted Salmon

By Jenn Whaley Hillier
June 15, 2015
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Serves: 2

  • 12 ounces fresh salmon (preferably 2 six-ounce fillets)
  • olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup shaved almonds
  • 1/3 cup panko crumbs
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon lemon zest
  1. Preheat oven to 450*F.
  2. Line a rimmed cookie sheet with tin foil. Lightly grease with a drizzle of olive oil. Place fillets on top of greased tin foil, skin side down. Drizzle with olive oil and lemon juice and season nicely with a sprinkling of kosher salt and pepper. Set aside.
  3. In your food processor, grind shaved almonds. (They should have the same consistency as ground coffee.) You will need 1/3 cup ground almonds.
  4. In a small bowl, mix together ground almonds, panko crumbs, lemon zest, cumin, and coriander.
  5. Generously pat almond/panko mixture on top of salmon.
  6. Bake for 15 minutes until salmon is cooked through and almond/panko mixture is toasted.
  7. Serve and enjoy.

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