Almond Crusted Salmon
One night I was eating plain old broiled salmon, and it was good, but I felt like I needed MORE! Two nights later I was in development for this gorgeous recipe, Almond Crusted Salmon! Salmon is expensive here in Colorado, so I didn’t want to have too many fails! I first used gluten-free bread crumbs, but they burnt and were lackluster in the flavor. Then it hit me, I needed to use a cracker, they would not burn as easily and would stay nice and crunchy. Bingo! Worked like a charm and tasted delicious. The final version I add some parmesan cheese as flavor and a binder. I could not believe how delicious it was. So I am thrilled to bring you this delicious salmon recipe alternative!
A Word About Fresh Salmon
Quick note, buy only fresh or frozen WILD CAUGHT salmon. Be careful that they have not had color added. Yes, they do that! They add color to make it look pink. I have a local “fish guy” here in Nothern Colorado, Kaleb’s Katch. I trust him with all my seafood buys. If you are not local look in your area for a trusted source. If that is not an option then ask questions and make sure you know what you are buying!
Tired of the same old broiled salmon? Try this healthy Almond Crusted Salmon. Easy to prepare and incredibly delicious.
- 4 3 oz wild caught salmon filets
- 32 gluten free crackers, I used Jilz Gluten Free crackers
- 4 tbsp slivered almonds
- 4 tbsp fresh parmesan cheese
- 2-4 cloves garlic, minced
- salt and pepper
- pinch cayenne pepper (optional)
- 1 juice from 1 lemon
Preheat oven to 425°. Line baking sheet with brown parchment (I don't like the bleaching chemicals in the white sheets)
In a plastic add crackers and crush with a rolling pin. Add all the other ingredients until lemon juice. Mix well.
Add lemon juice and mix again.
Lay salmon out skin side down on parchment and pat dry.
Divide the crust mixture into 4 equal parts and place on top and sides of each piece. Press closely without mashing the salmon.
Place in oven and cook for 12-15 minutes. NOTE: Do not broil the salmon the crust will burn. The crust should be brown and crispy. Let salmon rest for 2-3 minutes and serve warm.
I love serving this with a grain and huge salad, just like the photo!