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Salmon fillets with almond meal get a golden, spiced crust without a breadcrumb in sight. Lemon juice first, then a rub of almond meal, coriander and cumin, and fifteen minutes in the oven. It's the weeknight salmon recipe that tastes like more effort than it is.
Pro Tips
- Shower the lemon juice over the fillets before rubbing on the almond meal mixture — the juice helps the coating stick to the fish.
- Mix the almond meal with the ground coriander and cumin thoroughly first, then press it lightly onto both sides of each fillet.
- Arrange the fillets skin side down on a lightly greased baking tray so the crust roasts instead of steaming.
- Bake at 350 degrees for about 15 minutes and test doneness by flaking the thickest fillet with a fork.
- Serve warm with salt and pepper and the crust intact — it crisps further in the first minute out of the oven.
Frequently Asked Questions
What's the difference between almond meal and almond flour?
Almond meal is ground with the skins on and slightly coarser — perfect for a crust like this one, where the texture is part of the point.
Can I use skinless fillets?
Yes, though the skin protects the fish during baking and keeps the fillets moist. Skinless fillets may cook a minute or two faster, so watch them.
How do I know when the salmon is done?
Flake the thickest fillet with a fork at the 15-minute mark — it should separate into moist flakes with no translucence in the center.
Does the spice rub work on other fish?
The coriander-cumin-almond crust suits any firm fillet, though salmon's richness stands up to it best.
Recipe Card
Ingredients
Method
- 1. Oven should be preheated to 350° F.
- 2.
- Mix the almond meal, coriander and cumin in a bowl.
- 3. Juice the lemon and shower the juice on the salmon fillets.
- 4. Lightly rub fillets with the almond meal mixture, to coat both sides.
- 5.
- Arrange the fillets with skin side down on a lightly greased baking tray.
- 6.
- Cook for 15 minutes, or try to flake a fillet to see if it is cooked.
- 7.
- Serve warm.
- Season with salt and pepper.
