Almond Encrusted Salmon

The Almond Encrusted Salmon with Beurre Blanc sauce is one of my all time favorite dishes at Legal Seafood. I order it pretty much every time I am there! While the sauce is outta this world if I want to eat this dish regularly yet still stay on track with my nutrition plan the beurre blanc sauce has to go!


Good news is that this dish still tastes AMAZING even without the sauce so that is a win in my book!



If you don’t love almonds you could really use any nut you prefer. This would be great with walnuts or pecans as well. I love to serve this with some garlicy sauteed spinach and even some quinoa or brown rice. It’s an awesome meal to serve when you have guests because the dish looks so beautiful when plated so you can really WOW your guests!


If you make this recipe take a picture and tag me on Instagram {@emilyjgoodman}…I love seeing all your dishes!


Almond Encrusted Salmon
Author: Emily Goodman
Serves: 4
  • 1 lb of salmon (cut into 4 pieces)
  • Pink Himalyan salt, [i]to taste[/i]
  • Pepper, [i]to taste[/i]
  • 1 egg
  • 1/2 cup sliced almonds
Pre heat the oven to 375 F.[br][br]
  1. Season the salmon with salt and pepper
  2. Crack an egg into a bowl and scramble with a fork
  3. Dip each piece of salmon into the egg and then into the sliced almonds (press hard so the almonds stick!)
  4. Lay the salmon on a baking sheet and bake for 15-20 minutes depending on the thickness of the salmon
Portion Fix equivalents for 1 piece of salmon: 1 – 1.5 red (depending on the size of the piece) and 1 blue[br][br]If the almonds aren’t as toasted as you would like them to be broil the salmon for 2-3 minutes at the end of cooking – just keep an eye on it so it doesn’t burn!


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