type in what you're looking for and press enter
5 from 4 votes

Almond Crusted Salmon

Prep time
10 mins
Cook time
12 mins
Total time
22 mins


  • 18 oz salmon 
  • 1 oz chopped almonds
  • ½ tbsp nutritional yeast
  • 2 tsp olive oil
  • 2 tsp dijon mustard
  • 1 tsp honey
  • ¼ tsp garlic powder
  • salt & pepper to taste


  1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil and then add parchment paper on top. 
  2. Chop the almonds into small pieces for the crust. You can use a food processor or a good knife. Put the chopped almonds in a small bowl, and mix together with the nutritional yeast.
  3. In another small bowl, combine the olive oil, honey, dijon mustard, and garlic powder. 
  4. Pat the salmon fillets dry with a paper towel. Put the fillets on the baking sheet. Spread the honey mixture on top so the fillets are evenly coated. Sprinkle salt and pepper on top. 
  5. Sprinkle the chopped almonds on top of the honey mixture until the fillets are coated in the crust.
  6. Bake the salmon in the oven for 12-15 minutes or until the salmon is flaky when pulled apart with a fork. I also use a meat thermometer to make sure that the internal temperature is at 110 to 140 degrees at the thickest part of the salmon. 
  7. Enjoy warm! Can store any leftovers in an airtight container in the fridge for 3-4 days. 
A plate of gluten-free almond-crusted salmon
Rate this recipe
Print this recipe