Imagine a dish that combines the delicate flavors of salmon, the satisfying crunch of almonds, and the rich allure of Parmesan cheese. Almond Crusted Salmon recipe with Parmesan is an exquisite fusion of taste and texture that’s sure to leave your taste buds dancing. In this blog post, we’ll take you on a culinary adventure as we explore the history and preparation of this delicuous recipe.
Table of Contents
Ingredients Required For Almond Crusted Salmon Recipe
- 4 (6 oz) salmon fillets
- 1/2 cup almond meal/flour
- 1/4 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Be sure your salmon fillets are fresh and have the skin removed. The almond meal can be easily made by grinding whole almonds in a food processor. You can also substitute almond flour.
Preparation
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the almond meal, panko, Parmesan, olive oil, garlic, and oregano. Season with salt and pepper and mix thoroughly with a fork.
- Rinse salmon fillets and pat dry with paper towels. Place them evenly spaced on the prepared baking sheet.
- Divide the almond crust mixture evenly over the top of each salmon fillet, pressing gently to adhere.
Cooking Instructions
- Bake salmon for 12-15 minutes until the crust is golden brown and the salmon flakes easily with a fork.
- Garnish with chopped parsley. Serve salmon warm with lemon wedges. Enjoy!
Variations
- Use pecorino romano instead of Parmesan for a sharper flavor.
- Add lemon zest to the crust mixture for a citrusy kick.
- Use crushed almonds or a mixture of chopped almonds and panko.
- Mix in fresh herbs like dill or chives into the crust.
- Top the salmon with breadcrumbs instead of almond meal/flour for a simpler crust.
Tips and Tricks
- Let the salmon rest for 2-3 minutes before serving. This allows the juices to be redistributed.
- Be careful not to overbake the salmon. It should still be moist and flaky in the center when done.
- Use a nonstick baking sheet or line with parchment paper for easy removal.
- Resist the urge to press down on the fillets as they bake. This can make the salmon dry.
- Pair this baked salmon with rice or quinoa and roasted vegetables for a complete meal.
Serving Suggestions
The almond crusted salmon recipe is delicious on its own but can also be served with:
- Rice pilaf or risotto
- Roasted asparagus or green beans
- Fresh garden salad
- Couscous or quinoa
- Crusty bread or dinner rolls
Nutrition Information
- Calories: 330
- Total Fat: 24 g
- Saturated Fat: 3 g
- Sodium: 125 mg
- Carbohydrates: 2 g
- Protein: 27 g
Salmon is loaded with healthy omega-3 fatty acids and is an excellent source of lean protein. The almond crust provides fiber, vitamin E, and magnesium.
Storage and Leftovers
Leftover salmon will be kept refrigerated for 3-4 days. The crust may lose some of its crunch, but the salmon will still taste fantastic. Reheat gently in a 375°F oven or skillet to avoid overcooking the fish.
Troubleshooting
Undercooked salmon – If the fish still looks translucent or raw, simply return to oven for a few more minutes until opaque and cooked through.
Dry salmon – Avoid pressing on the fillets while cooking and don’t overbake. Let rest before serving.
Flimsy crust – Make sure to evenly coat the tops of the fillets and gently press to adhere the crust.
Burned crust – If crust browns too quickly, tent with foil and reduce oven temp slightly.
FAQs
Can I use breadcrumbs instead of panko?
Yes, plain dry breadcrumbs can be substituted for the panko.
What if I don’t have almond flour?
You can substitute an equal amount of bread crumbs or even crushed crackers instead.
Do I need to flip the salmon?
No, salmon can bake beautifully on just one side. The crust provides plenty of flavor!
Let’s Stay in Touch!
I hope you love this easy almond-crusted salmon recipe! Subscribe to my blog for more delicious healthy fish dishes in your inbox weekly. Feel free to leave a comment with your feedback and share a pic of your creation on Instagram tagged #almondbakedsalmon. I can’t wait to see your take on this simple recipe. Happy cooking!
Baked Salmon with Almond-Parmesan Crust
A quick and easy salmon dinner perfect for busy weeknights! Tender salmon fillets topped with a crunchy, nutty almond and Parmesan crust.
Let me know if you have any other questions! I’m happy to help clarify or expand any part of this blog post draft. Please provide any feedback on the content, structure, and tone.
Almond Crusted Salmon with Parmesan
Looking for a quick and easy salmon recipe that's packed with flavor? This baked salmon with an almond and Parmesan crust is sure to satisfy! The crunchy nutty topping complements the tender salmon beautifully.
Ingredients
- 4 salmon fillets
- 1 cup almond meal
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine almond meal, grated Parmesan, chopped parsley, lemon zest, salt, and pepper.
- Drizzle olive oil over the salmon fillets.
- Coat each fillet with the almond-Parmesan mixture, pressing it firmly to ensure it adheres.
- Place the crusted fillets on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until the salmon flakes easily with a fork and the crust is golden brown.
- Finish by drizzling lemon juice over the cooked salmon for a burst of fresh flavor.
Notes
- Make sure your salmon fillets are evenly sized for uniform cooking.
- Press the almond-Parmesan mixture onto the salmon gently to avoid it falling off during baking.
- You can use a cooking thermometer to ensure the salmon reaches an internal temperature of 145°F (63°C).
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving:Calories: 595Total Fat: 42gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 123mgSodium: 352mgCarbohydrates: 7gFiber: 3gSugar: 1gProtein: 48g
About The Author
