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Golden almond crusted salmon fillet plated with lemon wedges and parsley on a rustic white plate.

Easy Baked Almond Crusted Salmon Fillets, Gluten-Free

Salmon fillets coated in almond flour and crushed almonds, baked until the crust turns golden and the fish flakes easily.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 182
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets, skinless x 170 g (6 oz each); about 1 inch thick
  • 60 g almond flour (1/2 cup); blanched, finely ground
  • 50 g sliced almonds, crushed (1/2 cup)
  • 1 large egg
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 lemon zest lemon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for drizzling
  • lemon wedges for serving
  • fresh parsley, chopped for garnish

Method
 

  1. Preheat the oven to 400 F / 200 C. Line a 13 x 18 inch / 33 x 46 cm sheet pan with parchment paper.
  2. Pat the salmon fillets completely dry with paper towels. Season both sides with salt and pepper.
  3. In a small bowl, whisk the egg and dijon mustard together until smooth.
  4. In a separate shallow bowl, mix the almond flour, crushed sliced almonds, garlic powder, smoked paprika, and lemon zest.
  5. Brush each salmon fillet with the egg mixture, then press it firmly into the almond mixture, coating the top and sides.
  6. Arrange the coated fillets on the sheet pan and drizzle with olive oil.
  7. Bake for 12 to 15 minutes, until the crust is golden and an instant-read thermometer reads 145 F / 63 C at the thickest part.
  8. Rest the salmon 3 minutes on the pan. Garnish with parsley and serve with lemon wedges.

Notes

  • Pat fillets fully dry before coating so the crust actually sticks.
  • Pull salmon at 145 F / 63 C internal, don't overbake it.
  • Crush almonds by hand for texture, not a fine powder.
  • Rest 3 minutes before cutting into the fillets.