Almond crusted salmon is coated with scrumptious shichimi mayo sauce, crunchy almond flakes, and oven baked to perfection. It’s such a fast and straightforward meal that’s good for weeknight dinners!
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This almond crusted salmon is a superb possibility if you wish to swap up your traditional salmon recipe. It’s loaded with distinctive Asian flavors, and the umami wealthy sauce brings the dish to the following degree. There’s a delicate kick from the shichimi pepper, and the almond flakes add a phenomenal texture.
Substances for this recipe
Toppings:
- Thinly sliced scallions
- Toasted white sesame
Easy methods to make almond crusted salmon
Step 1. Preheat the oven to 380°F/ 193°C. Line a baking sheet pan with aluminum foil and evenly grease the floor.
Step 2. Pat dry the salmon properly with paper towels. Place them on the baking sheet and sprinkle salt to style, together with the perimeters as properly.
Step 3. In a bowl, mix the mayonnaise, tamari soy sauce, sesame oil, shichimi pepper, and garlic powder. Combine properly and unfold over the salmon.
Step 4. Prime the salmon with sliced almonds.
Step 5. Bake for 17 – 20 minutes. Optionally available: prime with scallions and white sesame.
FAQ
A thicker minimize of salmon works properly with this recipe. I like to make use of Atlantic salmon as they’re fattier and tender. Different varieties resembling pink salmon and sockeye salmon work completely as properly.
Baked almond crusted salmon will be refrigerated for as much as 3-4 days in an hermetic container. To reheat, prepare dinner over low warmth in a skillet, or microwave for a few minutes. I don’t advocate freezing as the feel of the almond flakes modifications.
Extra salmon recipes…
Recipe
Almond crusted salmon has spicy shichimi mayo sauce, sprinkled with almond flakes, and oven baked to perfection. It’s such a fast and straightforward meal that’s good for weeknight dinners
Substances
- 1½ pound salmon fillets I exploit 4 x 6oz (179g) Atlantic salmon fillets
- Salt to style
- 3 tablespoons mayonnaise
- 1 tablespoon tamari soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon shichimi pepper
- 1 teaspoon garlic powder
- ⅓ cup sliced almonds
Toppings (non-compulsory)
- Thinly sliced scallions
- Toasted white sesame
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Directions
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Preheat the oven to 380°F/ 193°C. Line a baking sheet pan with aluminum foil and evenly grease the floor.
-
Pat dry the salmon properly with paper towels. Place them on the baking sheet and sprinkle salt to style, together with the perimeters as properly.
-
In a bowl, mix the mayonnaise, tamari soy sauce, sesame oil, shichimi pepper, and garlic powder. Combine properly and unfold over the salmon.
-
Prime the salmon with sliced almonds.
-
Bake for 17 – 20 minutes.
-
Optionally available: prime with scallions and white sesame.
Diet
Serving: 1servingEnergy: 373kcalCarbohydrates: 3gProtein: 36gFats: 24gSaturated Fats: 3gPolyunsaturated Fats: 10gMonounsaturated Fats: 8gTrans Fats: 0.02gLdl cholesterol: 98mgSodium: 402mgPotassium: 920mgFiber: 1gSugar: 1gVitamin A: 223IUVitamin C: 0.01mgCalcium: 45mgIron: 2mg
The dietary info on this web site is barely an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website shouldn’t be assured.