Almond-Crusted Salmon

Why This Almond-Crusted Salmon Works

In the oven, the salmon and the almond topping change at different speeds, and that’s what makes this work. The salmon cooks from the bottom and sides, so the inside gently firms up and turns flaky. At the same time, the almond flour and sliced almonds on top dry out and toast. As they toast, the nuts become crisp and hold together in a thin crust instead of falling off in pieces.

During baking, the olive oil brushed on the fish soaks into the salmon a bit and also coats the almonds. That oil keeps the fish moist while it cooks and lets the nut topping brown instead of burning. The salt, garlic powder, lemon zest, and parsley are mixed right into the almond coating, so as the crust warms up, that seasoning is spread over the whole top of each fillet. By the time it comes out of the oven, the salmon stays juicy underneath, and the almond layer has set into a crunchy, golden shell.

Mistakes To Avoid

Letting the salmon bake too long dries it out before the crust browns much more. The fish turns firm and chalky in the center, and the almond topping starts to taste bitter from staying in the hot oven too long.

Putting the salmon in the oven while it is still cold from the fridge often leads to uneven cooking. The outside cooks fast and the crust darkens, while the thickest part in the center stays a bit raw and glossy.

Skipping the olive oil on the fish leaves the almond mixture sitting loose on top. In the oven, the dry coating doesn’t grip the salmon, so it falls off in patches and bakes up dusty instead of forming a crisp layer.

Packing on a very thick layer of the almond mixture causes the top to brown before the heat reaches the fish. The crust can look done and even start to burn in spots, while the salmon underneath stays soft and undercooked.