15 minute Crunchy Lemon Almond Crusted Salmon
A quick, crunchy lemon-almond crusted salmon that cooks in minutes for an impressive weeknight meal.
Equipment
- large heavy skillet
- medium shallow bowl
- Spatula or tongs
- Measuring cups and spoons
Ingredients
- 2 8 oz salmon fillets about 2 fillets (26-8 oz in raw text interpreted as two 8 oz fillets)
- 1 tablespoon olive oil for brushing and cooking (use 1 tablespoon in pan)
- 1/2 cup almonds chopped or crushed
- 1 teaspoon lemon zest
- 1/2 cup panko breadcrumbs
- salt to taste
- black pepper to taste
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper.
- Brush a thin layer of olive oil over the top of each fillet.
- In a medium shallow bowl, combine chopped or crushed almonds, panko breadcrumbs, and lemon zest until evenly mixed.
- Press the oiled side of each salmon fillet into the almond-panko mixture to coat the top evenly.
- Heat a large heavy skillet over medium-high heat and add 1 tablespoon olive oil.
- Place the coated salmon, crust side down, in the hot pan. Cook 5 minutes on the first side until the crust is golden.
- Carefully flip the fillets and cook another 5 minutes, or until the salmon is cooked through to your liking. Remove from heat and let rest briefly; carryover heat will finish cooking.
Notes
- Salmon and almonds are naturally high in healthy fats.
- Use chopped almonds for better crust texture.
- Press the crust firmly so it adheres during cooking.
- Cook times may vary with fillet thickness.