Meatless Monday Challenge

Almond Crusted Salmon with Parmesan

on August 13, 2021
last updated August 14, 2023
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This Almond Crusted Salmon is tender on the inside, crispy on the outside, with bold flavors from lemon juice, Dijon mustard, and the addition of Parmesan to the crust.
Almond Crusted Salmon with Parmesan

Looking for a quick, delicious, and nutritious dinner? This Almond Crusted Salmon with Parmesan is the answer.

With a layer of lemon and Dijon mustard underneath a crispy crushed almond and Parmesan crust, this salmon recipe is out of this world in terms of both texture and flavor!

hand grabbing wine next to plate of salmon

Almond Crusted Salmon Ingredients


This recipe is designed to make a pound of salmon with a quick marinade of lemon juice and Dijon mustard and a simple Parmesan and crushed almond crust.

The Dijon mustard I used here is whole grain, but you can use smooth. You can also opt for a different kind of grainy mustard, but the boldness of the Dijon is recommended for the most flavorful bite.

The simple crust is made of Parmesan and crushed almonds. To make this dairy-free, you can substitute Panko breadcrumbs for the Parmesan, but make sure to add an extra pinch of salt to your crust.

I love using nuts to form a crust, especially for salmon, as nuts really complement the natural flavors of the salmon. Aside from this delicious Almond Crusted Salmon recipe, you’ll also find me doing so in this Pistachio Crusted Salmon.

If using frozen salmon, thaw first by transferring it from the freezer to the refrigerator the day before, or by placing it in a sealed, airtight bag and putting it in a glass of cool water for 30-60 minutes.

Here’s everything you’ll need:

  • Salmon. One pound, skin on.
  • Lemon juice. You should be able to get enough lemon juice from about 1/2 of a lemon.
  • Dijon mustard. You can use grainy or smooth, whatever your preference.
  • Almonds. You can take whole almonds or shaved almonds and crush them.
  • Parmesan. Grated parmesan to mix with your almonds to add more depth of flavor to your crunchy crust.
  • Salt & pepper. To bring the flavor.
salt, parmesan, dijon mustard, salmon, lemon, crushed almonds, black pepper

Sustainable Seafood

If not done correctly, salmon farming can pose a risk to our environment for several reasons. This includes, but is not limited to, the antibiotics used in salmon farms that can then leach into the surrounding environment and the depletion of other wild fish harvested to feed the salmon.

However, wild-caught salmon poses other risks, including overfishing and bycatch. Plus, there are often issues with availability and access to wild-caught salmon.

So where does that leave us when it comes to sourcing salmon sustainably?

We have two great choices: sustainably farmed salmon, or wild-caught Alaskan salmon.

Green tip: Look for Marine Stewardship Council and Friend of the Sea labels on your fish to ensure they were harvested sustainably.

Almond Crusted Salmon Tips and Tricks


Make Sure to Dry Your Salmon

Whether you’re using fresh or frozen, it’s best to completely dry off your fish before coating it, to ensure the almond crust adheres to it perfectly, getting the exterior nice and crisp.

The easiest way to do this is by using paper towels to press down on the fish and pat it dry. Consider these bamboo paper towels! Bamboo naturally regenerates every few months, whereas trees cannot regrow once harvested.

patting salmon dry with a paper towel

Make Your Quick Marinade Next

After your fish is dry, you’ll add a quick marinade of lemon juice and dijon mustard. This quick coat will both act as a flavor enhancer and a sticky binder to help your crust adhere to your fish.

Whisk your lemon juice and dijon mustard together, then use a spoon or baking brush to add a thin, even layer on top of your salmon.

Prepare Your Crust

After our layer of marinade, we will add an even layer of our crust blend which will then get nice and crispy in the oven.

The blend is just 4 simple ingredients. Crushed almonds, grated Parmesan, salt, and pepper. You can buy your almonds sliced or whole, then use a mortar and pestle to grind them up.

Or, you can just place your whole or sliced almonds into a plastic bag (preferably reusable!) and use a rolling pin to crush them. It’s okay if some larger pieces remain, they will just add some dimension to the overall texture.

Once your almonds are crushed, mix them with the Parmesan, salt, and pepper, and use clean hands to apply a nice, even layer of crust on top of the salmon.

Start With A Cover

For the first ten minutes in the oven, we want our salmon to be covered, to trap in the heat, and cook your fish evenly. It’s best to cook your salmon in a shallow baking dish.

Simply cover the baking dish completely with tin foil. Bake it this way at 425°F for 10 minutes before removing the foil.

We will then cook it for another 10-15 minutes, uncovered, to allow that crust to get nice and crispy.

covering baking dish with salmon inside with tin foil to bake

Storing and Reheating Leftover Salmon Crusted with Almonds

Cooked salmon lasts in the refrigerator for up to 4 days. It’s best to reheat it in the oven at 400°F in a dish that is covered with aluminum foil. It should take about 15-20 minutes to reheat.

For leftovers, I like to make sure the internal temperature reaches at least 145°F.

If you want to freeze leftovers, cooked salmon can be frozen for up to 6 months. For best results, check out these detailed instructions for re-freezing cooked salmon.

From frozen, thaw the Almond Crusted Salmon in the refrigerator overnight and reheat as instructed above.

Green tip: Always save, reheat, and enjoy your leftovers! Of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes. Let’s do our part to reduce food waste.

What To Serve Almond Crusted Salmon With

This salmon is packed with flavor and texture, and is a beautiful accompaniment to your favorite side dish,

I love to serve it with this Saffron Rice, these Truffle Mashed Potatoes, or this Vegan Couscous Salad.

I’ll usually whip up a yummy vegetable, too. This Garlic Lemon Asparagus pairs beautifully, as well as these Roasted Carrots with Balsamic Glaze.

salmon dinner with hand holding forkful

Almond Crusted Salmon Frequently Asked Questions


Do you bake salmon on foil or parchment?

Salmon can be baked on either foil or parchment, depending on the oven temperature. Parchment paper is oven safe up to about 420°F. Anything over that temperature, foil is recommended.

Check out this article to learn more about the differences between foil, parchment, and everything in between.

What spices go with salmon?

Salmon is a super versatile fish that goes well with a variety of different flavors. It pairs very well with a simple marinade of lemon juice and Dijon mustard like in this recipe.

Salmon also pairs well with a number of spice blends from cajun to Italian to classic steak seasoning. It also takes on the flavor of herbs like rosemary, thyme, dill, and fennel beautifully.

Want to sharpen your kitchen skills?

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Why You Should Make This Almond Crusted Salmon


  • It’s quick. Less than 30 minutes and dinner is served.
  • It’s flavorful. The bold flavors of the quick marinade and crust complement the salmon so well.
  • It’s delish and nutrish. Minimal, light ingredients to enhance your already tasty and healthy salmon.

If you’re loving this Almond Crusted Salmon and want more pescatarian dinners, check out this Fish and Grits and Beer Battered Halibut.

Almond Crusted Salmon with Parmesan

Almond Crusted Salmon with Parmesan

5 from 9 votes
Marley Goldin
Pin Print Save Rate
This Almond Crusted Salmon is tender on the inside, crispy on the outside, with bold flavors from lemon juice, Dijon mustard, and the addition of Parmesan to the crust.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

Ingredients
  

  • 1 pound salmon ( skin on)
  • 1 tablespoon lemon juice (1 tbsp = juice from ~1/2 lemon)
  • 3 tablespoons Dijon Mustard, grainy or smooth
  • ¼ cup crushed almond
  • ¼ cup Parmesan
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
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Instructions
 

  • Preheat your oven to 425°F.
  • Blot your salmon dry with a paper towel. Place the dried salmon, skin down, in a small-medium baking dish and set aside.
  • Mix together mustard and lemon juice to make a quick marinade. Use a spoon or baking brush to spread an even layer of the marinade on top of the salmon.
  • If using whole or sliced almonds, crush with a mortal and pestle or by placing them in a sealed bag and crushing them with a rolling pin. Add crushed almonds, Parmesan, salt, and pepper to a small bowl and combine to form your crust. Then, use clean hands to press a thin layer of the crust into the salmon.
  • Cover your baking dish completely with tin foil and bake at 425°F for 10 minutes. Then, remove the tin foil and bake for 10-15 more minutes, until the internal temperature of the salmon reaches 125 °F. Enjoy hot!

Pro Tips

  • If using frozen salmon, thaw first by transferring it from the freezer to the refrigerator the day before, or by placing it in a sealed, airtight bag and putting it in a glass of cool water for 30-60 minutes.
  • To make this salmon dairy-free, sub Panko bread crumbs for the Parmesan and add an extra pinch of salt to the crust.
  • If you like salmon, you’ll love this collection of my best salmon recipes!
Course Dinner
Cuisine American
Keyword 30 Minutes or Less, Almond Crust, Fish Dinner, Healthy, Salmon
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7 thoughts on “Almond Crusted Salmon with Parmesan”

  1. 5 stars
    2nd time in 1 week that I’m making this new recipe. The first time my relatively picky 3yo and 5yo chose the “fancy” fish over their usually preferred lightly spiced salmon. These are kids that won’t touch mustard or lemon on fish, but the gobbled it down. Tonight I’m making the recipe for my folks visiting from out of state in lieu of going out to eat. It really is that good.

    1. You truly made my day, Kim! I’m so glad you enjoyed! Thank you so much for taking the time to leave your feedback.

    1. Hi Jennifer, Thank you so much for letting me know 🙂 I’m very glad the recipe lived up to the writing, so to speak, haha!!

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