If you’re like me, you frequently resolve to eat more fish. But there are challenges. Here in North Texas where I hang out, the price of fish usually includes the price of transportation, so it can be a little expensive. That’s one thing. Another issue is that most fish recipes require last-minute preparation–just when I’m really hungry and too impatient to whip up a sauce or combine multiple ingredients.
Back when my children were young, I did the occasional grocery store demonstration for Landlock Seafood Company in Dallas. Not sure if the company still exists, but their recipes still populate my personal cookbook because they were easy and good enough to convince people to impulse-buy their fish.
I got this recipe from Landlock, and it has been our favorite way to eat salmon for many years. In fact, this is the second time Almond Salmon has been featured on this blog. It was time for a redo with new pictures that would do justice to this simple salmon recipe.
You only need one pan and three ingredients (not counting salt and pepper). This is another recipe that after the first time you make it, you probably won’t need to look at the recipe again.
My favorite way to eat this Easy Almond Salmon is served alongside mashed sweet potatoes and spinach.
- 1 tablespoon vegetable oil (use half butter if you prefer)
- ¼ cup sliced almonds
- 2 salmon steaks
- Salt and pepper
- Preheat oven to 400 degrees F.
- Heat skillet over medium heat. Add oil. When oil is hot, add almonds. Watch carefully and stir frequently so that 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 salmon steaks (seasoned with salt and pepper) to the hot oil left in pan from toasting the almonds, starting with skin side up. LIghtly brown on both sides. Remove skillet from the burner and sprinkle reserved almonds on top of salmon.
- Place skillet containing almond-topped salmon into preheated oven and bake for 10 minutes until cooked through.