Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Almond crusted salmon with green beans on plate.

Almond Crusted Salmon Recipe (Gluten-Free, Dairy-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Felicia Lim
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

In this delicious almond crusted salmon, tender, flaky salmon is baked with a crunchy almond crust for a contrast in textures. Light and tasty, this healthy salmon recipe is the perfect meal for warmer days. Gluten-free, dairy-free and low-carb too.


Ingredients

Units Scale

Instructions

  1. Preheat Oven: Preheat the oven to 360F.
  2. Prepare Almond Crust Mixture: Mix the chopped almonds, dill, and 1 tablespoon olive oil in a bowl.
  3. Place Salmon in Baking Dish: Grease a large baking dish with the remaining olive oil. Lay out the salmon fillets (with the skin side on the bottom). Pat salmon fillets with paper towels to absorb any excess moisture. Salt it and sprinkle it with the spices and condiments.
  4. Top with Almond Mixture: Top with the mixture of almonds and dill.
  5. Bake: Bake in the oven for 15-20 minutes (do NOT over-bake).
  6. Serve and Enjoy: Serve baked salmon right away with your side of choice. It is important not to over-bake it in the oven, as this will make the salmon dry.

Notes

Salmon: I like using salmon with the skin on as it provides more flavor and taste, but feel free to use skinless salmon skillets if you prefer.

Chopped Almonds: You can either chop the almonds very roughly or chop them a little more finely. Alternatively, you can also use almond meal or almond flour instead of chopped almonds (just note that almond meal is a lot finer in texture). Alternatively, if you don’t have almonds, you can always use chopped pecans or chopped walnuts instead.

Olive Oil: I like using gluten-free olive oil because of the flavor, but you can also use melted vegan butter or another oil if you prefer (such as avocado oil, coconut oil, canola oil, sunflower oil, etc). Alternatively, if you are not lactose-intolerant, feel free to use melted butter instead.

Granulated Garlic: If you’re a fan of garlic like myself, definitely make sure to add in the granulated garlic. Alternatively, you can also use garlic powder or dried minced garlic instead.

Paprika: I like adding a bit of ground paprika for a kick of heat. You may also use red chili powder, red pepper flakes or cayenne pepper. If you’re not a fan of heat, feel free to leave it out.

Dill: I like the combination of the flavors of dill with salmon, but you can also use other fresh herbs such as thyme, rosemary or parsley if you prefer.

Parmesan: I used grated dairy-free parmesan cheese to keep this recipe dairy-free. You may also use nutritional yeast if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal parmesan cheese instead.

Storing: To store, place the cooled almond encrusted salmon in an airtight container or cover it with plastic wrap and store it in the refrigerator for up to 3 days. Reheat the salmon for 5 to 7 minutes in the oven at 300F before eating.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Western