Almond Crusted Salmon

Craving a delicious paleo salmon dish? Try this easy paleo salmon recipe, which features this healthy fish variety broiled in almond flour seasoned with coriander and cumin. You can use tilapia or other fish in place of the salmon. A side dish of baked vegetables makes the perfect complement.

almond-crusted-salmon
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Almond Crusted Salmon

Servings 2

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 350

carbohydrate 6g

protein 25g

fat 27g

Ingredients

  • 3/4 pound(s) salmon skin on
  • 1/2 cup(s) almond meal
  • 1/2 teaspoon(s) coriander
  • 1/2 teaspoon(s) cumin
  • 1 medium lemon(s), juiced
  • 1/4 teaspoon(s) sea salt
  • 1/8 teaspoon(s) black pepper freshly ground
  • 3 tablespoon(s) cilantro, fresh
  • 1 tablespoon(s) coconut oil

Instructions

  1. Preheat the oven to 350 F.
  2. Combine almond meal, coriander and cumin in a small bowl.
  3. Sprinkle the salmon fillet(s) with the lemon juice and season with salt and pepper.
  4. Coat each fillet with the almond meal mixture (both sides).
  5. Place skin side down on a broiler pan, greased lightly with coconut oil.
  6. Bake for 12-15 minutes, or until salmon flakes easily with a fork.
  7. Top with freshly chopped cilantro before serving.

This recipe inspired in part or in whole from here

Comments

    1. @HRM, Salt is a completely optional item, and we know many very strict Paleo-eaters who still use negligible amounts in their food. However, feel free to omit it from any of our recipes if you prefer.

  1. I just made this, and it was delicious! Thanks for the recipe! I do have one question: I cooked the salmon at 350, and ended up leaving it in nearly twice as long as recommended before the middle seemed done. I looked up other baked salmon recipes, and most seemed to advise temperatures between 375 and 425. I don’t really know a whole lot about baking fish, in general – is it better to cook it at a higher temp for a shorter time, or to use the lower temp and cook it for longer?

    1. attackferret – Cooking temp is based on med rare…you can always cook it for a longer time to get it to how you prefer. We kept it at 350 based on convenience with other Paleo Plan recipes– it will always need a side, and most likely would be baked veggies at the same temp. If you’re preparing it without a side that needs the same oven temp, then we’d suggest using the higher temp for a shorter period of time (or broiling really quick).

  2. HELP!!! I want to start on the paleo plan….I have high blood pressure…(hereditary) on meds…how do I get used to eating without salt? I am 48 and so used to salty foods…even with my elevated blood pressure my docs have not asked me cut out salt…but I want to on my own…any advice would be helpful..thanks

    1. Anny531 – That’s another Paleo myth in my opinion. Nobody does well without salt, and hunter gatherer people often went to great lengths to get it, especially if they weren’t eating seafood (animals and plants) regularly. Eat salt. In fact, eat a lot of it in the beginning because your body’s going to be flushing it out during the detox period. Never fear. Eat your salt. I’d be willing to bet your blood pressure will go down even if you put it on most everything you eat. Compared with boxed, pre-packaged, or fast foods, you’re not going to be getting half as much as you’re used to if you’re putting it on yourself.

  3. Anny531, May I suggest use uniodized sea salt. It tastes amazing and I think that you do not need as much as it is a little stronger in flavor (win/win). Since it is so coarse I like to put mine in a little spice grinder (similar to what they used in City Slickers to stampede the cattle); in no time at all you have fine grained, amazing tasting healthier salt.

  4. Iodine that is critical to health. Current literature indicates a growing deficiency especially in vegans and vegetarians. Studies show IQ levels depressed 10 to 15 points in populations with severe iodine shortage. Ill use my sea salt and eat Paleo. Also fish twice a week!

  5. This was delicious! Unfortunately I didn’t have coriander, so I substituted for a Goya seasoning packet which contains coriander and cumin, but it also included some other anti-caking ingredients which made it non-paleo. Nonetheless… delicious!

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