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Almond-crusted salmon with honey and dijon is the perfect pairing for your veggies! In this post, let's discuss how to make this recipe, the ingredients, and how long does salmon last in the fridge.
What You'll Need:
- Salmon fillets, ranging from 4-6 ounces each (can be fresh or frozen)
- Unsalted Almonds (I prefer roasted to give a little more flavor)
- Pure honey or maple syrup
- Fresh garlic
- Mustard (preferably dijon)
- Lemon juice
- Extra virgin olive oil
- Red pepper flakes
- Parsley
How to Make it:
This almond-crusted salmon recipe couldn't be simpler! In a few steps, you have a delicious protein to pair with your favorite veggies! We make the coating by combining basic ingredients and spreading it on the salmon fillets! Next, bake the salmon in the oven, and that's it!
Prepping the ingredients for the coating can be done simply by using a mini or large food processor. Also, a high-powered blender should be just fine.
The salmon fillets should be thawed if frozen. If you have time, thaw them in the refrigerator overnight; this can take up to 12 hours. If you're short on time, you can also defrost salmon quickly for 30 minutes in a bowl of cold water with the salmon in a resealable bag as The Kitchn recommends.
Per FDA guidelines, the internal temperature of seafood should reach 145 degrees Fahrenheit. The salmon should still be firm, but able to separate with a fork. Do you prefer other cooking methods for salmon? You can pan-sear it for about 3 minutes each side on medium-high heat.
How long does salmon last in the fridge?
Cooked salmon can stay in the refrigerator for up to 4 days. Leftover cooked salmon can also be frozen for up to one month.
Do you have leftover thawed or fresh salmon? No more than 2 days in the refrigerator is recommended. Frozen salmon in the freezer? Most likely no more than 3 months should be fine.
Variations:
This almond-crusted salmon is naturally gluten-free and dairy-free!
Low Carb: Are you watching your sugar intake? You can easily substitute stevia for the honey.
Vegetarian: Try the coating with delicious baked tofu!
Vegan: With baked tofu for the protein, substitute maple syrup for the honey.
Nut-Free: If you are allergic to nuts or sesame (or your family has a food allergy), please be cautious and substitute the almonds. Panko crumbs make a tasty coating! Seeds are a delicious alternative, however, some products have cross-contamination with nuts and other allergens. Please advise with your allergist if you are not sure of a safer food substitute.
In summary, salmon is a versatile and heart-healthy protein source to add to your favorite sides, such as a salad or potatoes! Baking salmon with this almond crust is ready in under 20 minutes!
I hope you enjoyed this recipe! Please feel free to leave your comments below!
XOXO Bunny
This post contains affiliate links. If you use these links to buy something I may earn a commission. Thank you!
PrintAlmond Crusted Salmon
Almond-crusted salmon is the perfect protein-packed main to pair with your vegetables! Using almonds, honey, mustard, and more makes this a flavorful salmon recipe that is perfect for meal prep!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: Salmon
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
4-6 salmon fillets, about 6 ounces each, thawed if frozen
⅓ cup roasted, unsalted almonds, finely chopped (see Notes 1)
2 tablespoons honey (or maple syrup)
2 cloves garlic, minced
1 tablespoon Dijon mustard (preferably stone-ground)
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes
¼ cup fresh parsley, finely chopped
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine the almonds, honey, mustard, garlic, lemon juice, oil, pepper flakes, and parsley, and mix evenly. Set aside.
On a clean cutting board, pat dry the salmon with a paper towel. Spoon the almond coating evenly on one side of each salmon fillet and transfer the salmon to the baking sheet (coating side facing up). Bake for 10-15 minutes or until the internal temperature of the salmon is 145 degrees Fahrenheit.
Serve with your favorite vegetables and starch for a tasty, balanced meal!
Notes
- Almonds can be finely chopped by hand or using a food processor (or a high-powered blender).
- If you are running low on marinade for the salmon (depending on how heavily you coat it), you can thin it out with a little bit more of the oil and a small amount of lemon juice.
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