Parmesan Almond Crusted Salmon

At a glance

What stands out: You’ll love the crispy “breading” on this almond crusted salmon! The Parmesan almond combination is so crunchy and rich, and the recipe is straightforward.

How long it takes: 30 minutes
Equipment you’ll need: baking pan, small bowl
Servings: 2

Rich Crusted Salmon

Tender salmon fillets are enveloped in a buttery, crunchy coating of crushed almonds and cheese, and baked to perfection. We swear, every time we make a new salmon recipe, we think it’s a standby one ever!

Almond crusted salmon is pretty, don’t you think, with a beautifully textured golden brown crust and dark orange salmon inside? And when you put the first forkful into your mouth, be prepared to swoon (if you’re the swooning type, we're not, but it’s fun to say).

Straightforward to mix… This recipe is a cinch to make, with only five ingredients (not counting salt and pepper). Although the salmon appears breaded, the crust is simply patted right on top of the salmon. It’s a simple process.

… but fancy enough for special occasions. Although the recipe is straightforward enough to make for any weeknight dinner, you could serve this almond crusted salmon at a fancy dinner, too, and we're sure you would get rave reviews. Keep your secret, and don’t say how straightforward it is to prepare.

Make dinner tonight a special occasion by serving this rich salmon entrée. Serve it with fabulous roasted green beans with Parmesan and basil or smashed Brussels sprouts. Add a simple tossed salad with honey mustard dressing, and a warm loaf of crusty bread with bread dipping oil. Dinner is served!

Jennifer Said:

“This is, absolutely, a standby salmon recipe we've ever had!”

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What goes in

We'll run through the recipe here to get you started. Refer to the recipe card below for specific instructions and measurements.

• Salmon: The recipe is written for two servings, one fillet for each person. It’s straightforward to halve the recipe for one serving or double it for four. For this recipe, it doesn’t matter if your salmon is skin-on or skinless. The breading is only on the top of the fillet.
• Butter: Unsalted butter is best but if you use salted butter, omit the added salt.
• Slivered Almonds: The almonds are crushed to make the breading. Sliced almonds work well too. Since the “breading” doesn’t have any flour, this recipe is gluten-free and keto-friendly.
• Shredded Parmesan Cheese: The cheese adds so much flavor and quite a bit of saltiness so you won’t need to season the fillet too much.
• Garlic Powder: Adds a subtle garlic flavor. Increase it if you love garlic.

How it comes together

Prep the salmon. Begin by blotting the salmon fillets dry with paper towels. Put them into a baking dish that will accommodate both fillets without overlapping.

How To Crush Almonds

For this recipe, use either almond slivers or sliced almonds. If you have a mini food processor, it’s a breeze to crush them. If not, put them into a plastic bag and use a rolling pin to crush them, or finely chop them with a sharp knife on a cutting board.

Combine coating ingredients. In a small bowl, melt a couple of tablespoons of butter in the microwave. Add the crushed almonds, shredded Parmesan cheese, and garlic powder. Season with salt and pepper, and stir until everything is combined.

“Bread” the fillets. Next, pile half of the mixture onto each fillet and spread it with your fingers, kind of smooshing it on. The butter holds the mixture together pretty well so the topping stays on the salmon but don’t worry if a little falls off.

Bake. Pop the salmon into a preheated oven and bake it for about 20 minutes. The cooking time will depend greatly on the thickness of your salmon fillets. The topping should be golden brown and crispy and the internal temp of the salmon should be 145°F (that’s how we like it but some people prefer it a little more rare).

Serve. Serve the salmon immediately. We use a large fish spatula to lift the salmon out of the baking dish, leaving the skin behind. It should detach easily.

Ways to serve it

Since the almond crusted salmon is quite rich, we like to serve it simply with a wedge of lemon juice, and lightly cooked asparagus or sugar snap peas.

More side dish ideas: We love it when we can put a couple of sides in the oven to roast at the same time as the salmon. Here are a few suggestions: roasted cauliflower, lemon roasted broccoli with Parmesan, baked potatoes (start them ahead of time at 400°F), or crispy roasted potatoes.

Ways to change it

• Make as much as you need. This recipe makes 2 servings but it can easily be halved for one serving, or doubled or tripled.
• Add more garlic (or less). Increase the amount of garlic powder or use fresh minced garlic. Don’t like garlic? No problem, just omit the garlic.
• Play around with the seasonings or add herbs. Remember that Parmesan cheese adds a salty flavor so be careful not to make your fish too salty by adding seasonings that contain salt. We often add finely minced chives or dill to the topping.
• Try a different kind of nut. Replace the almonds with crushed walnuts, pecans, or pistachios.
• Serve it with lemon aioli. If you want to take things up a notch, make a lemon aioli. (See our mini crab cakes with lemon aioli for the recipe.) The lemon aioli goes well with this crusted salmon. Serve each portion of the salmon with a dab of the lemon aioli on top. Yum!

Keeping leftovers

Almond crusted salmon is best eaten immediately. If you have leftovers, wrap and store them in the refrigerator for up to 3 days. Reheat gently in the microwave. Keep in mind some of the almond crust may fall off and it won’t be as crispy.

Free Meal Plans

Interested in a weekly meal plan that includes this recipe? Take a look at our Meal Plan #32 or Meal Plan #72. You’ll find a wholesome recipe for each weekday plus a categorized grocery list.

Browse Meal Plans

• Yield: 2
• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Ingredients

• 2 salmon fillets, 5 to 8 ounces each (skin on or skin off)
• 2 tablespoons butter
• ½ cup crushed sliced or slivered almonds (unsalted)
• ½ cup shredded Parmesan cheese
• ½ teaspoon garlic powder
• ⅛ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Method

1. Preheat oven to 425°F. Choose a shallow baking dish that can accommodate both fillets without overlapping; lightly spray with cooking spray.
2. Pat salmon dry with a paper towel. Place salmon fillets skin side down in baking dish.
3. 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.
4. Top each salmon portion with the topping mixture, using half for each, pressing it down lightly to adhere.
5. Bake for 20 to 25 minutes, until the crust is light golden brown and salmon is cooked. Internal temperature of salmon should be 145°F. Cooking time depends on the thickness of your salmon fillets.
6. Serve immediately.

Notes

Adjust yield: This recipe can easily be halved for one serving, or doubled for four servings.

Use a different kind of nut. If desired, pistachios, pecans, or walnuts can be substituted for the almonds. Avoid roasted and salted nuts.

Seasoning adjustments: You can adjust the seasoning to your liking. Keep in mind that Parmesan cheese can be quite salty. Increase garlic powder or leave it out. Try another seasoning of your choice. We like to mix finely chopped chives or dill into the topping.