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.
As a time-strapped mom who loves bold flavor, this quick and simple salmon recipe is a go-to on busy weeknights.
With a layer of lemon and Dijon mustard underneath a crispy crushed almond and Parmesan crust, this nut-crusted salmon recipe (see also: Pistachio Crusted Salmon!) 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 for a flaky interior and crunchy, nutty exterior without burning the almond crust.
Almond Crusted Salmon Ingredient Highlights
I use one pound of salmon with the skin on. If you’re using frozen salmon, thaw it 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.
You can use either grainy or smooth Dijon mustard, whichever you prefer.
You will be crushing the almonds for this recipe, and you can do so from whole or shaved almonds. I had shaved almonds on hand, so that’s what I used.
You can use a mortar and pestle to grind them up or place them into a storage bag 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.
If you want a dairy-free version of this recipe, use Panko breadcrumbs instead of grated Parmesan.
Almond Crusted Salmon Tips and Tricks
How I Prepare Salmon for an Almond Crust
Dry off your fish before coating it to ensure the almond crust adheres to it perfectly! This will also help to get flaky fish with that crispy baked almond crust.
The easiest way to do this is by using paper towels to press down on the fish and pat it dry.
Place your salmon in a baking dish, skin-side down. If you want to line your baking dish with aluminum foil for less clean up, you can.
Then, whisk together the lemon juice and Dijon mustard and use a spoon or brush to add a thin layer on your salmon. This quick coat will both act as a flavor enhancer and a sticky binder to help your crust adhere to your fish.
How to Make an Almond Parmesan Crust for Salmon
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.
The Best Technique for Oven-Baked Salmon with Almond Crust
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.
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:
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 3 months.
From frozen, thaw the Almond Crusted Salmon in the refrigerator overnight and reheat as instructed above.
30-Minute Almond Crusted Salmon with Parmesan
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Mortar and Pestle (optional)
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
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.1 pound salmon
- 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.1 tablespoon lemon juice, 3 tablespoons Dijon Mustard, grainy or smooth
- 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.¼ cup crushed almond, ¼ cup Parmesan, ¼ teaspoon salt, ¼ teaspoon black pepper
- 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.
Video
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7 thoughts on “30-Minute Almond Crusted Salmon with Parmesan”
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.
You truly made my day, Kim! I’m so glad you enjoyed! Thank you so much for taking the time to leave your feedback.
This recipe is easy and absolutely delicious!! I’ll keep this one and make it often.
That makes me so happy to hear that Olga, thank you for trying the recipe and letting me know!
The recipe sounded and tasty and it really was when I made it. Will certainly do this one again.
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!!
Really enjoyed this recipe – it’s firmly on my favourites list now!
(Review provided by a family/friend of marleysmenu.com)