Almond Crusted Salmon

Name: Almond Crusted Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 salmon fillets ((5 to 6 oz per fillet)); ½ cup almonds (raw); 2 tablespoons dijon mustard; 1 tablespoon honey; zest of 1 lemon; ¼ lemon (juiced); salt and pepper (to taste)

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This almond crusted salmon recipe is a simple and healthy weeknight dinner that only requires a handful of ingredients! It only takes a couple of minutes to put together and it bakes up in 20 minutes or less.

I love all the flavors and texture this almond-crusted salmon recipe has. The crunchy almonds on top of the moist and flaky salmon held together by a tangy and sweet layer of Dijon mustard, honey, and lemon, this salmon is absolutely irresistible.

A close view of a plate with almond crusted salmon, asparagus, mashed potatoes, and a lemon wedge.

Why You’ll Love This Recipe

You only really need 5 ingredients if you don’t count salt and pepper! The salmon also pairs well with a variety of dishes from mashed potatoes to roasted Brussels sprouts to asparagus or even just some rice or pasta, making for a very easy dinner to throw together. I also love making these roasted brussels sprouts and carrots with the almond crusted salmon.
Salmon is a quick-cooking protein, so you can have this almond-crusted salmon ready in no time. It’s truly perfect for a busy weeknight. Plus, once it’s in the oven, it’s hands off.
I try add salmon regularly to my monthly recipe rotation as it is a great source of protein, healthy fats, as well as various vitamins and minerals!

Ingredients You’ll Need

Ingredients needed to make almond crusted salmon.

salmon — I usually get a giant portion from Costco and cut them into 5 to 6 oz servings myself. You can use fresh or frozen salmon, just be sure to fully thaw frozen salmon ahead of time. While I prefer fresh salmon, frozen is definitely much more convenient to have ready in your freezer.
almonds — you can use a knife and chop up some almonds or toss it in a food processor. I use raw almonds to create essentially a crust on the salmon. The crunch is such a nice contrast in texture.
Dijon mustard — I love the tangy flavor of Dijon and it helps the almonds “stick” to the salmon. I haven’t tried testing this recipe with a grainy Dijon mustard, but I can’t imagine it being an issue to swap.
honey — I use a runny honey to add sweetness to the salmon. You can swap for maple syrup if you prefer.
lemon — the zest of one lemon and fresh lemon juice adds a wonderfully bright and tangy flavor to the salmon.
salt and pepper

How to Make Almond Crusted Salmon

Set of two photos showing almonds in a food processor before and after blending.

Heat the oven to 400°F.
Bring the salmon out of the fridge and pat them dry with a paper towel if there is moisture. Let the salmon sit out to bring to room temperature while you prepare the topping.
Roughly chop your almonds or add them to a food processor and run it through until you get coarsely chopped pieces. Set aside.

Set of two photos showing sauce mixed in a bowl.

In a bowl, mix together the Dijon mustard, honey, lemon zest, the juice from a quarter of a lemon, salt, and pepper.

Before and after sauce is spread over four fillets in a baking dish.

Place the salmon in a lined baking dish (or sheet).
Spoon the Dijon mixture over each fillet and spread it evenly on top.

Before and after almond crusted salmon is baked in a baking dish.

Spoon the chopped almonds over the Dijon mixture into an even layer and gently press it into the salmon, so it sticks.
Bake the salmon for 15 to 20 minutes, depending on the thickness of your fillets. The thickest part of the fish should be at least 145°F (62°C).
Allow the salmon to rest for a couple of minutes before serving.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

A plate with almond crusted salmon where part of it is flaked on a plate along with a lemon wedge, mashed potatoes, and asparagus.

Recipe Tips and Notes

If you want to toss some asparagus in olive oil, salt, and pepper, you can roast them at the same time! I usually just toss them onto a separate sheet pan on the lower rack but if you choose to roast the salmon on a large sheet pan, you can place them all together.
It is a good idea to let salmon sit out for a couple of minutes (not too long!) so it won’t be cold going into the oven. This helps promote more even cooking.
Careful not to overly process the almonds as you don’t want it to turn into a powder!
This is the large rectangular baking dish from Crate and Barrel I use. Its size is 15.5″x8″, but you can use whatever that fits your fillets.
There might be a bit of Dijon mustard mixture leftover, depending on the surface area of your salmon fillets.

Make Ahead Tips

Meal prep: once cooled, store the salmon in an airtight container for up to 3 days in the fridge.
Freezer: while you can freeze cooked salmon in an airtight container for up to 3 months, the texture of the salmon may change. I recommend making salmon fresh when needed.

A meal prep container with almond crusted salmon, asparagus, mashed potatoes, and a lemon wedge.

How do I know if the salmon is done?

The salmon’s internal temperature should reach 145ºF (62°C). Use a meat thermometer to check. If you do not have one, you can use a fork and flake the salmon to check. The salmon should flake easily.

What’s the white stuff that comes out of salmon?

The white stuff on salmon is called albumin. It’s pretty harmless as it’s simply a liquid protein and is tasteless.