Almond-Crusted Pacific Salmon

Almond-Crusted Pacific Salmon
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Fresh Pacific salmon is good almost any way you choose to cook it, but encrusting it with almonds makes it extra special. Breading fish to give it a golden crust is a good technique, but there are more interesting ways to achieve the same effect. One way is with almonds, which lend more flavor and texture than breadcrumbs. Encrusting your next fillet of Pacific salmon with these nuts will elevate it from the everyday, especially when you add a pinch of floral, citrus-y ground coriander.


  • ¾ cup sliced or slivered almonds
  • 4 fillets coho, sockeye or other salmon
  • 3 Tbsp. honey
  • 1 Tbsp. butter
  • ¼ tsp. sea salt, or to taste
  • ¼ tsp. fresh-ground black pepper, or to taste
  • ½ tsp. ground coriander


  1. Move a rack to the top third of your oven, and heat the oven to 400° F. Line a sheet pan with foil or parchment paper.
  2. Toast the almonds in a dry skillet over moderate heat for 3-5 minutes or until they're aromatic and have turned a pale golden brown; then remove them from the heat and let them cool for a few minutes. Alternatively, heat them in your oven or toaster oven for 8-10 minutes. In either case, stir them frequently to keep them from scorching.
  3. Pulse the almonds in a food processor or spice grinder until they're the size of coarse crumbs. It's fine to have a few larger pieces; in fact, they'll improve the appearance of the finished dish. Pour the ground almonds into a plastic bag or a shallow bowl.
  4. Melt the butter and honey together in the microwave, roughly 15 seconds at full power.
  5. Whisk the mixture with a pastry brush to mix it and then brush it on all sides of the salmon fillets. Season the salmon with the salt, pepper and coriander.
  6. Roll or shake the salmon fillets in the almonds, pressing firmly so the almonds adhere on all sides. Transfer the fillets to your prepared sheet pan, and slide the pan into your oven.
  7. Bake the salmon for 10-12 minutes, until it's firm to the touch and no longer translucent at its thickest point.
  8. Serve with a side salad at lunchtime or with a whole-grain pilaf as dinner.


For the best results, seek out a small-batch local honey with a strongly floral flavor to complement the floral notes in the coriander.

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