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.
Thanks to Landlock Seafood, this has been our favorite way to eat salmon for years.
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
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.
You only need one pan and 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.
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.
FAQ for Almond Salmon
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.
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
- 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
- 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.