Almond Crusted Salmon with honey mustard is the ultimate combination of crispy, nutty goodness and sweet, tangy perfection. The best part? It’s made with simple, wholesome ingredients. Low in calories and packed with heart-healthy fats, this baked almond crusted salmon is not just delicious, but it’s a nutritious win too. Quick, easy, and totally family-approved, it will have everyone asking for seconds. Bonus: Crispy salmon skin!
Why you’ll love this almond salmon recipe
- It’s Ridiculously Easy
- Crispy Meets Juicy
- Flavor Explosion
- Healthy and Guilt-Free
- Gluten-Free and Family-Friendly
- Restaurant-Worthy at Home
- Customizable
- Quick Clean-Up
Ready to turn your dinner game up a notch? Grab your salmon and let’s get crusty!
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
- Salmon: Use fresh and thick fillets for this recipe.
- Cayenne pepper: You can skip or use less amount if you’re not a spice person. I recommend using at least ½ the quantity to balance the tangy sweet flavors of honey mustard.
- Dijon mustard and honey: The honey mustard glaze is what gives a delicious twist to this recipe. It also helps the almonds stick to the salmon.
- Lemon zest: Gives a burst of freshness.
- Salt and pepper
- Almonds: I prefer slicing the almonds into slightly long bits since smaller bits tend to get burnt before the salmon cooks.
- Olive oil: This is a personal preference. You can use any neutral or mild cooking oil. If you want more richness, you can use butter instead.
- Parsley: You can also use other herbs like thyme or dill, or a combination.
How to make almond crusted salmon: step by step
Preheat the oven to 200°C/ 390°F
Season the salmon
Clean and remove the skin from the salmon fillets. Brush the fillets and skin with oil and season with cayenne pepper, salt and black pepper.
Prepare honey mustard mixture
In a small bowl, mix Dijon mustard, honey, lemon zest, salt and black pepper.
Prepare almond crust
Chop the almonds and toss with a little oil, pinch of salt and pepper and finely chopped parsley.
Bake almond crusted salmon
Place the salmon fillets and the skin (spread out flat) on a sheet pan. Spread the honey mustard mixture on the salmon fillets, covering the entire surface.
Sprinkle the seasoned almond bits evenly on the salmon fillets. The honey mustard layer will help the almond crust stick on to the salmon (as in the baked panko cod recipe).
How to get crispy salmon skin
Cover the skin with a piece of parchment paper and place a heavy oven-proof lid or tray on top.
Place the sheet pan in the oven and bake for 10 to 12 minutes.
The cooking time depends on the thickness of your salmon fillets. The rule of thumb: 5 minutes for every ½-inch of thickness, roughly.
You’ll know the salmon is cooked when it is flaky, but still pink on the inside. If not done, cook for 2 more minutes.
The skin turns out as crispy as it can get!
What to serve with this almond salmon
Vegetable sides
- Balsamic roasted Brussels sprouts and carrots
- Sauteed veggies like broccolini or asparagus
- Roasted potatoes and broccoli
- Marinated Brussels sprouts
Grain and starch sides
Light and fresh options
More easy salmon recipes
- Smoked paprika salmon
- Easy pan seared salmon with mushroom sauce
- Baked pesto crusted salmon
- Citrus-glazed salmon with brown butter
- Baked salmon kabobs with saffron
- Quick and easy tandoori salmon
Health benefits of salmon
- Rich in Omega-3 Fatty Acids
- High-Quality Protein Source
- Great for Heart Health
- Boosts Brain Function
- Supports Healthy Skin & Hair
- Excellent Source of Vitamin D
- Packed with Antioxidants
- Aids in Joint Health
Almond Crusted Salmon Recipe with Honey Mustard
Equipment
Ingredients
Seasoning
- 4 fillets salmon (each about 110 to 140 grams/4 to 5 ounces)
- 2 teaspoons olive oil
- ½ teaspoon cayenne pepper (reduce for less heat)
- ½ teaspoon black pepper
- ½ teaspoon sea salt
Honey mustard glaze
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1½ teaspoons lemon zest
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Almond crust
- 20 almonds
- ¼ teaspoon olive oil
- a pinch of salt and pepper
- 1 tablespoon chopped parsley
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
- Preheat the oven to 200℃/ 390℉
Season the salmon
- Clean 4 fillets salmon and remove the skin.
- Brush the fillets and skin with 2 teaspoons olive oil and season with ½ teaspoon cayenne pepper, ½ teaspoon black pepper and ½ teaspoon sea salt.
- Keep aside while you prepare the rest of the ingredients.
Honey mustard glaze
- In a small bowl, mix 2 teaspoons Dijon mustard, 1 teaspoon honey, 1½ teaspoons lemon zest, ¼ teaspoon sea salt and ¼ teaspoon black pepper.
Almond crust
- Chop 20 almonds.
- In another bowl, mix the chopped almonds with ¼ teaspoon olive oil, 1 tablespoon chopped parsley and a pinch of salt and pepper.
Bake
- Place the salmon fillets and the skin (spread out flat) on a sheet pan.
- Spread the honey mustard mixture on the salmon fillets, covering the entire surface.
- Sprinkle the seasoned almond bits evenly on the salmon fillets. The honey mustard layer will help the almond crust stick to the salmon.
- Cover the salmon skin with a piece of parchment paper and place a heavy oven-proof lid or tray on top.
- Place in the oven and bake for 10 to 12 minutes.
- Once cooked, the salmon should be flaky, but still pink on the inside. If not done, cook for a couple of minutes more.
- When you uncover the salmon skin, you'll see that it turns out vey crispy.
- Serve the salmon with crispy skin and a side of your choice. (I've given a few options in the post above.)
Notes
- The cooking time depends on the thickness of your salmon fillets. The rule of thumb: 5 minutes for every ½-inch of thickness, roughly.
- Crispy skin: Ensure that you serve the salmon right away. The skin may not stay crisp for long. If you’re planning to serve the salmon later, bake the skin just before serving.
- Cayenne pepper: You can skip or use less amount if you’re not a spice person. I recommend using at least ½ the quantity to balance the tangy sweet flavors of honey mustard.
- Almonds: I prefer slicing the almonds into slightly long bits since smaller bits tend to get burnt before the salmon cooks.
- Olive oil: This is a personal preference. You can use any neutral or mild cooking oil. If you want more richness, you can use butter instead.
- Parsley: You can also use other herbs like thyme or dill, or a combination.
- Leftovers can be stored in the fridge for 3 to 4 days. If you want to keep longer, freeze them. Thaw them overnight in the fridge and warm up in the microwave or oven until heated through.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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