Kitchen notes · a little help before you start
Salmon with Brown Butter Almond Sauce
Prosciutto wrapped around salmon gives each bite a savory edge, and buttery almonds make a generous finish. The sauce is simple enough to let the fish stay at the center of the plate. Spoon over those lightly browned almonds and enjoy the salmon warm.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 2
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork · Fish
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Wrap it completely
Season the salmon first, then cover it fully with the prosciutto before placing it in the pan.
2. Watch the side of the fish
Look for the lighter color reaching halfway up the salmon's side before turning it, following the thickness-dependent guidance.
3. Remove salmon before the sauce
Set the cooked fish aside before adding the remaining butter and almonds to the same pan.
Get to know the ingredients
Enough prosciutto to cover
Use the prosciutto to wrap the salmon fully; the listed slices should cover its outside before cooking.
Divided butter
Half the butter heats with olive oil at the start; the rest goes into the pan for the almond sauce.
Slivered almonds
Use slivered almonds for the sauce and cook them gently with the remaining butter until lightly browned.
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 10 steps completeMake room for Salmon with Brown Butter Almond Sauce
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
Drizzle on the almonds
Once the butter and almonds are lightly browned, drizzle the sauce over the salmon and serve.
A little more help as you go
Add garlic after flipping
The minced garlic goes into the pan after you turn the salmon, rather than at the beginning.
Lower heat for the sauce
The almond and butter sauce cooks over low heat after the salmon is taken out of the pan.
A few questions you might have
Which side goes down first?
Place the wrapped salmon skin-side down in the heated butter and olive oil for its first cooking stage.
Should I salt the fish before wrapping it?
Yes, season the salmon with salt and pepper before covering it completely with the prosciutto slices.
How brown should the almonds become?
Cook until the butter and almonds have lightly browned, then use the sauce to finish the salmon.
Does the salmon stay in while the almonds cook?
Take the salmon out and set it aside first. The almonds cook in the pan afterward.
What is the second cooking cue for the salmon?
After flipping, continue until the whole side has turned white or light pink, as described in the directions.
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: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
