Simple Salmon Almondine (30-Minute Dinner Idea)
Sneak Preview: This one-pan salmon almondine features skinless salmon fillets, sliced almonds, and a splash of oil. Toast the almonds, sear the fish, and finish in the oven—all in under 30 minutes.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
As a young mom trying to earn extra income from home, I occasionally worked as a grocery store demonstrator for Landlock Seafood Company in Dallas. Their salmon almondine was one of the first recipes I could make from memory—and it’s still in my rotation decades later.
It’s a true “un-recipe”—simple enough to memorize, with only three main ingredients and one pan to clean. Whether you’re cooking for two or doubling it for company, this is a dependable way to get more seafood onto your table without fuss.
Ingredients and Substitutions
OIL: Avocado, olive, or vegetable oil work well. Use half butter for richer flavor.
SLICED ALMONDS: Stick better and toast more evenly than slivered.
SALMON FILLETS: Skinless preferred. Use wild or farmed—whatever you have
SALT AND PEPPER: Keeps it simple. Add lemon or herbs if desired.
Tips That Make a Difference
- Don’t overheat the almonds: Keep heat moderate and stir constantly—sliced almonds burn fast.
- Use the same skillet for everything: Toast almonds, sear salmon, and finish in the oven—all in one pan.
- Watch for albumin: The white substance that appears as salmon cooks is harmless protein. It’s more noticeable when cooking at high heat.
- Garnish simply: A little chopped parsley or a squeeze of lemon adds color and freshness—but it’s totally optional.
Simple Salmon Almondine (30-Minute Dinner Idea)
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).
- Toast almonds: Heat 1 tablespoon (13 g) vegetable oil in a skillet over medium heat. Add 1/4 cup (23 g) sliced almonds and stir until lightly golden. Remove almonds to a small dish, leaving oil in the pan.
- Sear salmon: Season salmon with salt and pepper. Add to the skillet, skin side up, and brown lightly on both sides.
- Top and bake: Sprinkle toasted almonds over salmon. Transfer skillet to oven and bake for 10 minutes, or until salmon is cooked through.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ About Salmon Almondine
Yes—just thaw completely and pat dry before cooking to avoid excess moisture in the pan.
Absolutely. Use a larger oven-safe skillet and avoid crowding the pan so the salmon sears properly.
My favorite sides are mashed sweet potatoes and spinach. Lately, I’ve been serving this simple salmon alongside mashed broccoli from Once Upon a Chef. Yum!
Final Thoughts
I hope this simple recipe will inspire you to add more seafood to your menus. This Breaded Tilapia recipe is a great one to pull out on a moment’s notice. If you’re a shrimp lover, take a look at my Cracker-Crusted Fried Shrimp and this Easy Shrimp Etouffee.
If you still have almonds leftover, use them to make Almond Chicken or add to this Poppyseed Chicken Salad.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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! Next time you visit we can get you some fresh NC seafood!
Fresh seafood sounds fabulous! I’ll hold you to it. Everett’s approval is right up there with the Good Housekeeping seal of approval. ????
BTW, we enjoyed the applesauce immensely.
Howdy, Paula! Great minds think alike. I make salmon patties quite a bit, and I almost always serve them with sweet potatoes and spinach. Great nutrition, beautiful, colorful plate. This recipe looks fantastic, and I usually have everything to make it. Thanks for this!
Ooooh, salmon patties. Love those, too. Do you use fresh or canned salmon in yours?
I can’t bring myself to cut up a beautiful fillet to make patties, so I use canned salmon, red, wild-caught tastes much better than the others to me. It’s a great way to get your salmon when fresh salmon just doesn’t seem to be available or too expensive.
Hi Paula! This looks delicious. We love salmon, and I’m always happy when I find a new way to prepare it.
Hope all is well with you!
Hi Karen,
Always good to hear from you. Hope you like the salmon if you try it. All is well here.