30-Minute Almond Crusted Salmon with Parmesan

Name: 30-Minute Almond Crusted Salmon with Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

By Marley Goldin

on August 13, 2021

last updated April 10, 2024

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5 from 9 votes

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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.

Want to up-level your roasted salmon with a crunchy and flavorful crust? This Almond Crusted Salmon with Parmesan coats juicy, tender salmon in a nutty, umami coating for a crispy finish.

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

In this recipe, you will learn how to whip up a quick coating for your salmon, and how to roast it to perfection.

hand grabbing wine next to plate of salmon

Almond Crusted Salmon Ingredients & Substitutions

Here’s everything you’ll need:

Salmon. One pound, skin on. 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.
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. For a dairy-free version substitute Panko.
Salt & pepper.

salt, parmesan, dijon mustard, salmon, lemon, crushed almonds, black pepper

Sustainable Salmon

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

Remove Excess Moisture from Salmon for Best Texture

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 — Patting salmon dry with paper towels to remove excess moisture.

How to Whip Up a Quick Salmon Marinade

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. Place your salmon in a baking dish. If you want to line your baking dish for less clean up, you can.

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, so foil is best for this recipe.

Once you’ve whipped up your two-ingredient marinade, use a spoon or baking brush to add a thin, even layer on top of your salmon.

making quick coat marinade of lemon juice and dijon mustard for salmon — Mix together the lemon juice and Dijon mustard.

adding quick marinade to salmon — Coat the salmon in a generous layer of the 2-ingredient marinade.

How to Make an Almond Parmesan Crust for Salmon

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.

mixing crushed almonds, parmesan, salt, and pepper to make a crust blend — Mix together the crushed almons, Parmesan, salt, and pepper.

pressing crust blend on top of salmon — Push the crust into the marinaded salmon.

Roast the Salmon Covered First

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 aluminum 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 — Roast the salmon covered for 10 minutes, then remove the cover and roast for an addition 10-15 minutes.

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.

How To Serve Almond Crusted Salmon

This salmon is packed with flavor and texture, and is a beautiful accompaniment to your favorite side dish. Here are some of my favorites:

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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 Cajun Salmon and Creamy Grits and Beer Battered Halibut.