Why You’ll Love this Almond Crusted Salmon
- 20 minutes, one pan, 5 active minutes
- Crust that actually stays on the fish
- Naturally gluten-free, paleo-friendly, whole30 if you skip the honey
- Rich in protein, omega-3s, and vitamin E from the almonds
- Works with any salmon fillet you can find — skin-on or off
If you love salmon, be sure to try herb crusted salmon, salmon with mango salsa, or tahini ginger salmon next.
If you’re a fan of delicious salmon recipes, give this Teriyaki Glazed Salmon or Everything Bagel Salmon a try.
Ingredients and Substitutions
Here are the simple ingredients for this Almond Crusted Salmon recipe. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Salmon fillets: Wild-caught (sockeye, king) for richer flavor; farmed Atlantic is fine and more budget-friendly. Skin on or off both work.
- Raw almonds: finely chopped with a chef’s knife or pulsed 4–5 times in a food processor. Don’t pre-toast, they toast in the oven.
- Dijon mustard: Smooth dijon, not whole grain.
- Honey: Swap for maple syrup for Whole30 / no honey.
- Fresh lemon juice and zest: from 1 lemon.
- Fresh garlic: grated.
- Optional: add grated parmesan mixed into the almonds for extra savory depth.
Recipe Variations
- Try cashews or pistacios: Almond meal could be used as a substitute for the ground almonds, as well as other nuts like cashews or pistachios. Just know that ground nuts will have more texture than almond meal.
- White fish: If you’re not a fan of salmon, you could try another mild-tasting fish like tilapia or cod.
- Seasonings: You can add as much kick to the almond crust as you’d like by adding more or less paprika (or other spices you enjoy). Feel free to get creative and add fresh herbs, parmesan cheese, sesame seeds, or lemon zest to your almond mixture.
- Pesto Mayo (richer): ¼ cup mayo + 2 Tbsp basil pesto + 1 tsp lemon juice. Richer, herbier, less sweet — great when you want something more indulgent.
How to Make Almond Crusted Salmon (Step-by-Step)
- Almond coating: Mix 1 tablespoon of olive oil with the almond, paprika, salt, and pepper in a shallow medium mixing bowl or dish, large enough to fit a salmon filet.
- Whisk dijon, honey, lemon juice, zest, garlic, salt, and pepper.
- Pat salmon fillets very dry (crucial — wet salmon = crust slides off).
- Brush the mixture evenly across the top of each fillet. Do a thin, complete layer, not a thick glob.
- Press chopped almonds firmly onto each fillet, covering the top completely. Be sure to roll the sides of the fish in the almond mixture as well, coating all sides of fish. Feel free to sprinkle any of the remaining crumb mixture over top of the coated salmon and pat it down.
- Bake: Place skin side down on parchment paper in a baking sheet or in a baking dish and bake in the preheated oven at 400°F for 13-16 minutes. Cooking time will vary depending on the size of the salmon.
Molly’s tip: Remove the salmon from the oven when it reaches 135°F, allowing for 5-10 degrees of carryover cooking. You can learn more about how long to bake salmon at 400.
How to Make It in the Air Fryer
Follow the instructions to coat the salmon in the sauce and almond mixture. Lay the salmon in an even layer in the bottom of the air fryer basket, without them touching.
Air fry at 400°F for 10-13 minutes, or until the internal temperature reaches about 140°F to allow for 5 degrees of carryover cooking.
The Secret to a Crust That Actually Stays On
Let it rest 3 minutes on the pan before transferring.
Dry the salmon thoroughly with paper towels before any binder touches it.
Brush binder in a thin, even coat — thick blobs slide off in the oven.
Press almonds firmly with your palm.
Rest 5 minutes before baking so the binder sets.
Don’t flip the salmon, just bake the top-crust up only.
What to Serve With Almond Crusted Salmon
- Pesto roasted potatoes on the same pan.
- Air fryer asparagus
- Roasted vegetable pasta salad is perfect for a crowd.
- Roasted broccoli and carrots on the same pan.
Or try another side dish, especially a vegetable side dish for a lighter meal.
Recipe FAQs
It really comes down to a preference when choosing to bake or fry salmon. Baking requires less oil or fat, achieves a more evenly cooked salmon throughout, and better retains moisture to ensure a tender and flaky texture. Frying salmon gives it a crispy exterior, especially when coating it. It also is generally faster than baking and creates a nice golden crust that adds a satisfying crunch.
You can make pan-seared salmon, but some of the coating may come off in the pan and the cleanup isn’t as easy. Frying it in oil adds oil and flavor. Heat a bit of oil in a saute pan over medium-high heat. Once it’s hot, place the salmon skin-side-down into the oil and cook for 3-4 minutes. Carefully flip the salmon over and cook for another 3-4 minutes. Turn to each side and cook for 1-2 minutes on each, or until the internal temperature reads about 135°F.
Expert Recipe Tips
- Get salmon filets that are all the same size or cut a large filet into even sizes. Getting uniform salmon filets means they will all cook at the same pace, so you aren’t left with one perfectly cooked filet and one overcooked.
- Cook time will vary depending on how thick the salmon is so use an instant read thermometer over cooking times.
- You’ll know salmon is done just before the internal temperature reaches 145°F (135-140° is ideal).
- Just like determining beef doneness, make sure to insert the thermometer into the thickest part of the salmon for the best reading when measuring the degree of doneness.
- The salmon should be firm to the touch and the fish flakes should come apart easily as you cut.
How to Store and Reheat Leftovers
To store: store leftover salmon in an airtight container in the fridge for up to 2 days. Have it cold on top of your favorite simple salads or have it warm with veggies and rice.
Reheat it in the oven at 350 until it is warmed through, or pop it in the air fryer for a few minutes or microwave for 30-second increments until warmed through.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Easy Salmon Recipes
- Tahini Ginger Salmon with Sesame Asparagus (Sheet Pan)
- Air Fryer Salmon Bites
- Salmon Pesto Pasta
- Honey Garlic Salmon Rice Bowl
Almond Crusted Salmon
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Ingredients
- 4 (5-6 ounce) center cut salmon filets (Note 1)
- 3/4 cup finely chopped raw unsalted almonds (Note 2)
- 2 tablespoon olive oil divided
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon dijon
- 2 teaspoons honey
Instructions
- Preheat the oven to 400°F. Line a large baking sheet or square baking dish with parchment paper and set aside.
- Mix together 1 tablespoon of olive oil with the finely chopped almonds, paprika, salt, and pepper in a large shallow dish, large enough to fit a salmon filet.
- Mix the Dijon mustard, honey, and 1 tablespoon of olive oil in a small dish. Pat the salmon dry with a paper towel and brush the honey mustard mixture on the tops and sides of the salmon filets.
- Dip the top flesh-side of the salmon into the almond mixture and press it down firmly to coat the entire top of the salmon. Roll the salmon to each side to coat the sides of the salmon. Transfer to the prepared baking sheet and repeat with the remaining salmon filets.
- Bake in the preheated oven for 13-16 minutes, or until the internal temperature reaches just below 135-140°F, allowing for 5-10 degrees of carryover cooking (so it reaches 145°F before serving). The cook time will vary depending on how thick the salmon is. The salmon should be firm to the touch and flake easily as you cut. See notes for air fryer instructions.
- Serve warm with your favorite sides or on top of greens as a salad or over rice with veggies.
Notes
Video
Equipment
- Parchment paper or foil
- Baking pan or baking dish
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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It was delicious. I substituted Hot Honey Cashews for the almonds. My husband said this recipe is a keeper!
Thanks Glenda!
Great recipe. I did mine in the air fryer and it came up crunchy and perfect. Thank you
Was super easy to make and very tasty, however I would recommend letting the salmon marinade in the oil/honey/dijon mix for at least 15 mins so it soaks up the flavor.
Thanks, Allison!!