Simple Salmon with Almonds for Two
Sneak Preview: Simple Salmon with Almonds for Two is quick to prepare for a weeknight but fancy enough for company. It’s easy to double or triple the recipe if feeding more than two people.
As an Amazon Associate, I earn from qualifying purchases.
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.
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 over-brown 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.
- 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
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 in regard to egg whites. It is full of protein and coagulates as it cooks. The faster you cook your salmon, the more of it 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.
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Salmon with Almonds for Two
- 1 tablespoon vegetable oil - use half butter if you prefer
- ¼ cup sliced almonds
- 2 salmon fillets - approx 4 ounces each
- Salt and pepper
- Preheat your oven to 400˚ F.
- Heat skillet over medium heat. Add oil and butter. When hot, add 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 salmon steaks (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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.