Almond & Herb Crusted Salmon
Flaky, tender salmon fillets topped with a golden, crunchy almond-and-herb crust that locks in moisture as it bakes. Fresh dill and parsley add brightness to the nutty crunch, making this an elegant dinner that comes together in about 30 minutes.
For 4 servings
- prep
Preheat the oven and prep the sheet.
1.Preheat oven to 400°F (200°C).2.Line a baking sheet with parchment paper. - prep
Make the almond-herb crust.
1.In a medium mixing bowl, combine chopped almonds, dill, parsley, olive oil, minced garlic, salt, and black pepper.2.Mix well until the herbs and almonds are evenly coated.TIPDon't chop the almonds too fine — larger pieces give a better crunch. - prep
Prepare the salmon.
Pat the salmon fillets dry with a paper towel. Brush the top of each fillet evenly with Dijon mustard, then drizzle the lemon juice over the mustard layer.
TIPPatting the salmon dry helps the mustard stick and prevents a watery crust. - assemble
Crust the salmon fillets.
Divide the almond-herb mixture evenly over the four fillets, pressing it gently onto the mustard-coated surface so it adheres well.
- bake · ~15 min
Bake until the crust is golden and salmon is cooked.
Place the baking sheet in the preheated oven and bake 12-15 minutes, until the almond crust is golden brown and the salmon flakes easily with a fork.
TIPSalmon is perfectly done when it reaches an internal temperature of 125-130°F (52-54°C) for medium. The carryover heat will bring it to 135°F. - serve
Plate and serve with lemon wedges.
Transfer the fillets to plates and serve immediately with fresh lemon wedges on the side.
TIPLet the salmon rest for 2 minutes after baking to let the juices settle.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For even cooking, let the salmon rest at room temperature for 10 minutes before baking.
- 2Press the almond crust gently but firmly onto the mustard layer so it stays intact during baking.
- 3Check doneness at 12 minutes: the crust should be golden and the salmon should flake at the thickest part.
- 4To make ahead, prep the almond-herb mixture up to 2 days in advance and store it in the fridge.
- 5Leftover crusted salmon keeps for 2 days in the fridge; reheat in a 300°F oven for 5-7 minutes to preserve crunch.
- 6Pat the salmon very dry before applying mustard — any surface moisture will steam the crust and make it soggy.
Adapt it for your goals.
Nut-free
Replace almonds with an equal volume of sunflower seeds or crushed pumpkin seeds for a nut-free version that still delivers a crunchy, savory crust.
herb swapHerb swap
Substitute dill and parsley with equal parts fresh basil and chives for a slightly sweet, oniony twist that pairs beautifully with the Dijon mustard.
spicySpicy
Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the almond mixture for a gentle heat that contrasts the creamy salmon.
low oilLow-oil
Skip the olive oil in the crust and instead mist the coated fillets with cooking spray; the almonds provide enough natural oil to crisp up.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is a top source of EPA and DHA omega-3s, which support heart and brain health.
Good Source of Vitamin E
Almonds provide vitamin E, an antioxidant that helps protect cells from oxidative stress.
High-Quality Lean Protein
Each serving of salmon delivers about 30 grams of protein, essential for muscle repair and satiety.
Antioxidant-Rich Herbs
Fresh dill and parsley contain flavonoids and volatile oils that have anti-inflammatory properties.
Frequently asked questions
Yes, skinless fillets work fine; just reduce baking time by 1-2 minutes since they cook slightly faster without the skin's insulation.
