Almond crusted salmon is coated with delicious shichimi mayo sauce, crunchy almond flakes, and oven baked to perfection. It is such a quick and easy meal that is perfect for weeknight dinners!
This almond crusted salmon is a great option if you want to switch up your usual salmon recipe. It is loaded with unique Asian flavors, and the umami rich sauce brings the dish to the next level. There is a subtle kick from the shichimi pepper, and the almond flakes add a beautiful texture.
Ingredients for this recipe
- Salmon fillets - I use 4 x Atlantic salmon fillets
- Salt
- Mayonnaise
- Tamari soy sauce
- Sesame oil
- Shichimi pepper
- Garlic powder
- Sliced almonds
Toppings:
- Thinly sliced scallions
- Toasted white sesame
How to make almond crusted salmon
Step 1. Preheat the oven to 380°F/ 193°C. Line a baking sheet pan with aluminum foil and lightly grease the surface.
Step 2. Pat dry the salmon well with paper towels. Place them on the baking sheet and sprinkle salt to taste, including the sides as well.
Step 3. In a bowl, combine the mayonnaise, tamari soy sauce, sesame oil, shichimi pepper, and garlic powder. Mix well and spread over the salmon.
Step 4. Top the salmon with sliced almonds.
Step 5. Bake for 17 - 20 minutes. Optional: top with scallions and white sesame.
FAQ
A thicker cut of salmon works well with this recipe. I like to use Atlantic salmon as they are fattier and tender. Other types such as pink salmon and sockeye salmon work perfectly as well.
Baked almond crusted salmon can be refrigerated for up to 3-4 days in an airtight container. To reheat, cook over low heat in a skillet, or microwave for a couple of minutes. I do not recommend freezing as the texture of the almond flakes changes.
Simple salads such as Apple Walnut Salad, or Arugula Salad are great options. You can simply pair up with sushi rice, or jasmine rice as well.
More salmon recipes...
Recipe
Almond Crusted Salmon with Japanese Spicy Mayo Sauce
Ingredients
- 1½ pound salmon fillets I use 4 x 6oz (179g) Atlantic salmon fillets
- Salt to taste
- 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 (optional)
- Thinly sliced scallions
- Toasted white sesame
Instructions
- Preheat the oven to 380°F/ 193°C. Line a baking sheet pan with aluminum foil and lightly grease the surface.
- Pat dry the salmon well with paper towels. Place them on the baking sheet and sprinkle salt to taste, including the sides as well.
- In a bowl, combine the mayonnaise, tamari soy sauce, sesame oil, shichimi pepper, and garlic powder. Mix well and spread over the salmon.
- Top the salmon with sliced almonds.
- Bake for 17 - 20 minutes.
- Optional: top with scallions and white sesame.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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