Almond Crusted Salmon
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Almond Crusted Salmon

Submitted by: Terry Cox

Prep Time: 7 Minutes

Cook Time: 30 Minutes

Servings: 4

I have done this same recipe with chicken breasts, snapper, and red fish. This has become my go to almond-crusted meat recipe.


    2 oz. almonds

    2 lime

    4 tsp. honey mustard

    16 oz. salmon

    sea salt & black pepper to taste

    1 tsp. coconut oil


Preheat oven to 375ºF. Grease a glass baking pan with coconut oil.

Chop almonds into a fine mixture, place on a plate for later, and set aside. (If you do not have a hand chopper you can use almond flour, but I prefer the freshly chopped almonds.)

Slice one of the limes (these slices will be placed on the salmon prior to baking). Juice the second lime and place the juice in a dish or plate.

Season the salmon with sea salt and pepper (to taste) and soak the top of the fish in the lime juice (the skin/bottom will be on top for this step).

Turn the salmon over (bottom or skin side in the lime juice) and spread the honey mustard on top of the fish.

Roll the salmon in the chopped almonds, making sure the almonds stick to the fish (the honey mustard dressing does a wonderful job of keeping the almonds to the fish).

Arrange the salmon in the baking dish (skin side down) and add the lime slices on top.

Bake for 25-35 minutes, until the fish is cooked to your liking. Slice in four parts, transfer to a plate, and enjoy.