Almond Crusted Salmon Recipes

ALMOND-CRUSTED SALMON AND SALAD

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Grease a baking pan with 1 tablespoon olive oil.
• Mix remaining olive oil, 1 teaspoon lemon juice, salt, and black pepper together in a bowl to form the salad dressing.
• Brush salmon fillets with remaining 1 teaspoon lemon juice. Sprinkle with Himalayan salt and black pepper. Cover top and sides of salmon with almonds. Place salmon skin-side down in the prepared baking pan. Sprinkle any remaining almonds on top, pressing gently to adhere.
• Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes. Let cool; cut each fillet in half.
• Place spinach and tomatoes in a bowl. Add dressing; toss to coat. Serve alongside the salmon.

ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY

Steps:

• Mix breading ingredients together in large bowl. Set aside.
• *NOTE: You can crush almonds by pulsing them in a food processor or high-speed blender, or by carefully cutting almonds with a sharp knife.
• Whisk egg in a separate bowl.
• Dredge the salmon in the egg, then the breading mixture.
• Heat olive oil in a skillet on medium heat.
• Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.
• Serve salmon with a side of your favorite veggies. We used asparagus.
• Enjoy!

ALMOND CRUSTED SALMON

Steps:

• Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly so that almond and seasoning mixture stick.
• Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.

ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM

Steps:

• Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
• Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.
• Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
• Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

PARMESAN AND ALMOND CRUSTED SALMON

Steps:

• Preheat oven to 425°F. Prepare shallow baking dish that can accommodate both fillets without overlapping by lightly spraying with cooking spray.
• Rinse salmon and pat dry with a paper towel. Place salmon fillets skin side down in baking dish.
• In a small bowl, melt butter in microwave. Add almonds, Parmesan cheese, garlic powder, salt and pepper. Mix well until the almonds and cheese are well coated with the melted butter. Top each salmon portion with the topping mixture, using half for each, pressing lightly to adhere.
• Bake for 20-25 minutes, until the crust has turned light golden brown and salmon is cooked. Internal temperature of salmon should be 145°F. Cooking time depends greatly on the thickness of your salmon fillets.
• Serve immediately.

ALMOND CRUSTED SALMON WITH HONEY GARLIC SAUCE

Steps:

• For the sauce: mix together the honey, soy sauce and garlic. Add salt and pepper to taste. Set aside.
• For the salmon: Mix together the almonds and sesame seeds and pour onto a plate.
• Brush one of the tablespoons of olive oil evenly over the salmon fillets.
• Press the top of each salmon fillet into the almond mixture. Season the top of each fillet with salt and pepper to taste.
• Heat the remaining tablespoon of olive oil in a large pan over medium heat.
• Place each salmon fillet, crust side down, into the pan and cook for 5 minutes, checking occasionally to make sure the crust isn't burning. Flip and cook for another 5-7 minutes or until salmon is at desired level of doneness. The length of time it takes to cook will depend in part on the thickness of the fillet.
• After the salmon is cooked through, transfer it to a serving platter and pour the reserved honey garlic sauce over the top. Garnish with green onions and sesame seeds if desired.

ALMOND FLOUR CRUSTED SALMON

Steps:

• Preheat oven to 425 degrees.
• In a shallow bowl mix the almond flour, garlic granules, dried chives, sea salt and pepper. Press frozen salmon patties into almond flour mixture.
• Heat a skillet over medium-high heat. Add 1 tsp oil and sear one side of salmon for 3 minutes. Flip and sear for 3 more minutes then place on a baking sheet. Repeat with remaining salmon fillets, or cook multiple pieces at a time if your pan allows.
• Bake for 10 minutes, or until the salmon flakes.

ALMOND-CRUSTED SALMON

Steps:

• In a shallow bowl, beat egg whites, cilantro, lemon juice, ginger and cayenne. Place almonds in another shallow bowl. Dip salmon in egg mixture, then coat with almonds., Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork.

ALMOND AND PARMESAN CRUSTED SALMON

Steps:

• Preheat air fryer to 180°C. Combine the almond meal, grated parmesan, chopped basil and garlic in a bowl. Add butter. Use your fingertips to rub butter into basil mixture until combined. Press evenly over salmon. Cook in the air fryer for 15 mins or until cooked to your liking.
• Meanwhile, place the potato in a microwave-safe bowl. Cover and cook in the microwave on high for 8 mins or until tender. Drizzle with oil. Toss to coat.
• Transfer salmon to a plate. Cover with foil. Increase the air fryer to 200°C. Cook potatoes in the air fryer for 20 mins or until golden and crisp. Season.
• Combine rocket, tomato and shaved parmesan in a large bowl. Season.
• Place salmon and potato in a dish. Drizzle with extra virgin olive oil and sprinkle with extra basil. Serve with the salad and lemon wedges. In the oven To make this without an air fryer, bake the potato at 180°C for 30-35 mins, adding the salmon for the last 15 mins. Go wholegrain Instead of potatoes, serve salmon with toasted multigrain bread or wholemeal sourdough slices.