Almond Crusted Salmon Recipe with Honey Mustard
This delicious almond crusted salmon with honey mustard is an easy, protein-rich meal full of healthy fats. You can make it in 20 minutes—perfect for busy weeknights!
Author: Sheeba
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.)
Video
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.
Nutrition Facts
Almond Crusted Salmon Recipe with Honey Mustard
Amount per Serving
Calories
299.5
% Daily Value*
Fat
15.7
g
24
%
Saturated Fat
2.2
g
14
%
Polyunsaturated Fat
5.2
g
Monounsaturated Fat
6.9
g
Cholesterol
93.5
mg
31
%
Sodium
539.2
mg
23
%
Potassium
891.2
mg
25
%
Carbohydrates
3.2
g
1
%
Fiber
1
g
4
%
Sugar
1.8
g
2
%
Protein
35
g
70
%
Vitamin A
260.5
IU
5
%
Vitamin C
2.5
mg
3
%
Calcium
40.2
mg
4
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.