Kitchen notes · a little help before you start
Lemon Almond Crusted Salmon
Salmon with a crunchy almond crust offers a satisfying contrast between the golden surface and tender fish. Lemon zest adds a bright fragrance among the crumbs. It's a welcoming plate when you want salmon with a little texture to enjoy alongside its rich flavor.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 2
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Season the salmon first
Add salt and pepper and brush the salmon with a thin coating of olive oil before crusting.
2. Heat before coating
Get the heavy pan and oil heating while you mix the almond coating in a shallow bowl.
3. Watch both crust and center
Cook until the almond coating is golden and the salmon center is cooked through, checking both cues.
Get to know the ingredients
Chopped almonds
Use chopped or crushed almonds, mixed with the panko and lemon zest to form the coating.
Lemon zest
Mix the lemon zest through the almonds and panko so its flavor is distributed over the crust.
Panko crumbs
Panko joins the almonds in the shallow bowl before each seasoned salmon fillet is dipped into the mixture.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Lemon Almond Crusted Salmon
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Golden coating to finish
Serve the salmon with its golden almond crust, keeping in mind that the fish continues cooking as it rests.
A little more help as you go
A shallow coating bowl
Use the shallow bowl called for in the directions so you can dip each fillet into the almond mixture.
Oil on fish and pan
The directions oil the fish lightly before coating and also heat olive oil in the cooking pan.
A few questions you might have
Does the salmon go into the coating dry?
Season it and brush it lightly with olive oil before dipping the fillets into the almond mixture.
When is the crust mixed?
Combine the almonds, panko and lemon zest while the oil heats, then dip the salmon and start cooking.
Are the almonds left whole?
No, the ingredient preparation specifies chopped or crushed almonds for mixing into the salmon coating.
Does the fish need turning?
Yes, the cooking directions give time for each side and call for a golden crust and cooked center.
Will the fish keep cooking off the heat?
Yes, the directions specifically note that the salmon continues cooking as it rests after the pan cooking.
Any more cooking tips?
The calorie count looks high but keep in mind salmon and almonds are naturally high in healthy fats that are good for you <3
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: gimmedelicious.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
