Super Simple Salmon Almondine Recipe: Quick To Prepare
Sneak Preview: This Simple Salmon Almondine recipe is perfect for two people and quick to prepare for a weeknight but fancy enough for company. It’s easy to double or triple the recipe when feeding more than two people.
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Maybe you’ve been there. I’m talking about what mothers do to stay home with their young children and still make money.
When my children were young, I did the occasional grocery store demonstration for Landlock Seafood Company in Dallas. Their recipes still populate my cookbook. They were easy and good enough to convince people to impulse-buy their fish.
Do you know what I mean by the term “un-recipe”? It’s a recipe so simple that after you make it once, you probably won’t need to look at the recipe again. They are my favorite.
Three Reasons You Need This “Un-recipe”
- You only need one pan.
- Only four ingredients (not counting salt and pepper) for this salmon recipe: Salmon (try it with other fish filets, too), oil and butter, and sliced almonds.
- This recipe is designed for two people, but it’s easy to double up for more people.
Happy cooks speak up
“I needed an idea for dinner tonight, so I tried this and we also had roasted asparagus from the garden with it. It was very tasty and Everett loved it – he kept asking for more!”—GINA
Ingredients and Substitutions
- Oil: I like avocado oil because of its high smoke point. Other choices include vegetable oil or olive oil. Substitute butter for half of the avocado oil if you prefer a buttery flavor. Watch the almonds carefully so they don’t overbrown or burn.
- Almonds: Sliced almonds make the prettiest almond crust and stick to the salmon the best. Slivered almonds are thicker and don’t adhere to the fish as well. If you have leftover almonds, consider this recipe for almond chicken.
- Salmon: I live inland, so I don’t have a lot of choices when buying salmon. My favorite is skinless fillets. Regarding wild or farmed salmon, suit yourself.
FYI for Almond Salmon
I like to serve Almond-Crusted Salmon alongside mashed sweet potatoes and spinach. Lately, I’ve been serving this salmon with mashed broccoli from Once Upon a Chef. Yum!
The white you see as the salmon cooks is called albumin. You might have heard the same term regarding egg whites. It is full of protein and coagulates as it cooks. The faster you cook your salmon, the more you will see.
I hope this simple recipe will inspire you to add more seafood to your menus. If you’re a shrimp lover, look at my Cracker-Crusted Fried Shrimp and This Easy Shrimp Etouffee.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Simple Salmon Almondine
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(5 stars if you loved it)
Ingredients
- 1 tablespoon (13 g) vegetable oil use half butter if you prefer
- ¼ cup (23 g) sliced almonds
- 2 (340 g) salmon fillets approx 4 ounces each
- salt and pepper
Instructions
- Preheat oven to 400˚F (200˚C).
- Heat skillet over medium heat. Add 1 tablespoon (13 g) vegetable oil. When hot, add 1/4 cup (23 g) sliced almonds. Watch carefully and stir frequently until almonds become a light, toasty brown. If they burn, throw out, and start over because they will be bitter. Remove to a separate dish leaving excess oil behind.
- Add rinsed and dried 2 (340 g) salmon fillets (seasoned with salt and pepper) to the hot oil left in the pan from toasting the almonds, starting with skin side up. Lightly brown on both sides. Remove the skillet from the burner and sprinkle reserved almonds on top of the salmon.
- Place skillet containing almond-topped salmon into preheated oven and bake for 10 minutes until cooked through.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.