You’ll love the crispy coating on almond crusted salmon. Parmesan cheese, crushed almonds, and butter star in this easy but fabulous baked salmon.
Tender salmon fillets are enveloped in a buttery, crunchy coating of crushed almonds and cheese, and baked to perfection. I swear, every time I make a new salmon recipe, I think it’s the best one ever.
This recipe is a cinch to make, too, with only five ingredients (not counting salt and pepper). Yet you could serve almond crusted salmon at a fancy dinner and I’m sure you would get rave reviews. Keep your secret, and don’t say how easy it is to prepare.
Almond crusted salmon is pretty, don’t you think, with a beautifully textured golden brown crust and dark orange salmon inside? And when you put the first forkful into your mouth, be prepared to swoon (if you’re the swooning type, I’m really not, but it’s fun to say). It’s keto friendly, too.
Make dinner tonight a special occasion by serving this delicious salmon entree. Looking for a perfect side that you can put in the oven at the same time as the salmon? Try fabulous roasted green beans with Parmesan and basil. Add a simple tossed salad with honey mustard dressing, and a warm loaf of crusty bread with bread dipping oil. Dinner is served!
What you need for this baked salmon recipe
- butter (unsalted is best)
- slivered almonds (again, unsalted)
- shredded Parmesan cheese
- garlic powder
- salt & pepper (omit salt if using salted butter and/or salted nuts)
About this almond crusted salmon:
This recipe is seriously easy. Although the salmon appears “breaded”, the crust is simply patted right on top of the salmon, a super simple process.
Begin by rinsing a couple of salmon fillets with cold water and blotting them dry. Put them into a baking dish that will accommodate both fillets without overlapping.
A note about the almonds: For this recipe, use either almond slivers or sliced almonds. If you have a mini food processor, it’s a breeze to crush them. If not, put them into a plastic bag and use a rolling pin to crush them, or finely chop them with a sharp knife on a cutting board.
In a small bowl, melt a couple of tablespoons of butter in the microwave. Add the crushed almonds, shredded Parmesan cheese, and garlic powder. Season with salt and pepper, and stir until everything is combined.
Next, pile half of the mixture onto each fillet and spread it with your fingers, kind of smooshing it on. The butter holds the mixture together pretty well so the topping stays on the salmon but don’t worry if a little falls off.
Pop the salmon into a preheated oven and bake for about 20 minutes. The cooking time will depend greatly on the thickness of your salmon fillets. The topping should be golden brown and crispy and the internal temp of the salmon should be 145°F (that’s how we like it, but some people prefer it a little more rare).
Serve immediately, garnished with lemon slices and asparagus spears if you like.
How to make this baked salmon your own:
- This recipe makes 2 servings but it can easily be halved for one serving, or doubled or tripled.
- Like garlic? Increase the amount of garlic powder or use fresh minced garlic. Don’t like garlic? No problem, just omit the garlic.
- Play around with other seasonings. Remember that Parmesan cheese adds a salty flavor so be careful not to make your fish too salty by adding salty seasonings.
- Replace the almonds with crushed walnuts, pecans, or pistachios.
Storage and Reheating Tips
Almond crusted salmon is best eaten immediately. If you have leftovers, store in the refrigerator for up to 3 days. Reheat gently in the microwave. Keep in mind some of the almond crust may fall off.
Bored with your same old salmon recipe?
I have lots of exciting ways to prepare salmon and they have all been tested, and retested again and again. I couldn’t say which one is my favorite because they are all so good! Check out:
- Slow Roasted Salmon with Lemon Pepper
- Air Fryer Salmon — you won’t believe how good salmon cooked in an air fryer turns out!
- Grilled Salmon in Foil with Garlic Butter
- Soy Glazed Salmon Recipe
- Easy Baked Salmon with Lemon and Chives
- Baked Salmon with Maple Mustard Glaze (5 ingredient recipe)
- Best Grilled Salmon Recipe and Marinade
- Lemon Salmon with Dill
- Walnut Crusted Salmon Sheet Pan Dinner
- Salmon and Asparagus Sheet Pan Dinner with Potatoes
- Parchment Paper Salmon with Creamy Mustard Sauce
- 2 salmon fillets (5 to 8 oz. each)
- 2 tablespoons melted butter
- ½ cup crushed sliced or slivered almonds, unsalted
- ½ cup shredded Parmesan cheese
- ½ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- Preheat oven to 425°F. Prepare shallow baking dish that can accommodate both fillets without overlapping by lightly spraying with cooking spray.
- Rinse salmon and pat dry with a paper towel. Place salmon fillets skin side down in baking dish.
- In a small bowl, melt butter in microwave. Add almonds, Parmesan cheese, garlic powder, salt and pepper. Mix well until the almonds and cheese are well coated with the melted butter. Top each salmon portion with the topping mixture, using half for each, pressing lightly to adhere.
- Bake for 20-25 minutes, until the crust has turned light golden brown and salmon is cooked. Internal temperature of salmon should be 145°F. Cooking time depends greatly on the thickness of your salmon fillets.
- Serve immediately.
- Recipe can easily be halved for one serving, or doubled for four servings.
- If desired, pistachios, pecans, or walnuts could be substituted for the almonds.
- Adjust seasoning to your liking. Increase garlic powder or leave it out. Or use another seasoning of your choice.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.