30-Minute Almond Crusted Salmon with Parmesan
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.
Equipment
- 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!
Notes
- 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!