Easy Almond Flour Crusted Salmon (Gluten-Free)
Try this easy recipe for gluten-free almond flour crusted salmon! Crispy, flavorful, and quick to make, it’s a healthy dinner option that’s perfect for busy weeknights.
Why You’ll Love This Recipe
- Easy recipe: I’m all about easy recipes! While I love to cook, I wouldn’t say I like spending too much time in the kitchen. That’s why I’m all in for recipes that take 30 minutes or less. With a busy schedule juggling work and kids, quick recipes like this are a lifesaver. It’s a delicious, foolproof dish with much flavor I always look forward to making!
- Gluten-Free: While regular flour is commonly used to crust salmon or chicken, almond flour is a perfect gluten-free alternative for those with gluten intolerance or sensitivity.
- Less Oil: A nonstick pan lets you use less oil, producing a healthier version of crispy salmon.
- Health-conscious eaters: Those mindful of their diet and looking for a low carb, high-protein meal will appreciate the simple, nutritious ingredients.
- Keto and Paleo followers: This recipe uses almond flour to substitute traditional breadcrumbs, making it an excellent fit for those following a keto or paleo diet.
Salmon Benefits
Salmon is a nutrient-rich fish that offers many health benefits. Here’s why it’s worth adding to your meals:
- High in Omega-3s: Salmon is packed with omega-3 fatty acids, which are great for your heart, reducing inflammation and helping your brain function better.
- Rich in Protein: Salmon provides high-quality protein, which helps repair your body, build muscle, and keep you full longer.
- Good for Skin and Hair: Salmon’s omega-3 healthy fats and protein help keep skin and hair healthy by keeping them hydrated and firm.
- Supports Weight Management: Salmon is low in calories but fills you up, making it a good choice if you’re trying to manage your weight.
- Easy to Cook and Versatile: Salmon is quick to cook and can be grilled, baked, fried, air fryed, or steamed, making it easy to add to many healthy meals.
Ingredients
- 0.5 lb salmon (about two fillets)
- 2 tbsp almond flour – I used almond meal (unblanched almond flour) for this recipe. The almond skins add extra texture and create a perfectly crunchy coating that pairs beautifully with the salmon.
- 1/2 tsp garlic powder – Adds a subtle, savory flavor to the coating.
- 1/2 tsp Italian seasoning – I love using Italian seasoning because it’s so versatile and packed with a variety of spices.
- 1/4 tsp salt – This amount works perfectly for me, but be mindful not to overdo the salt.
- 1/2 tsp sweet paprika – Brings a vibrant color to the dish.
- Olive oil or cooking spray – This is used to grease the pan to prevent sticking and ensure a crispy crust.
Substitutions
- Almond Meal: Use Crushed walnuts, pecans, or pistachios for a nutty crunch and coconut flour (use less, as it absorbs moisture more).
- Garlic powder: Fresh minced garlic (about one clove) and onion powder are used for garlic powder, which imparts a slightly different but complementary flavor.
- Sweet paprika: Smoked paprika for a smoky twist and chili powder for a bit of heat.
- Olive Oil or Cooking Spray: For high-heat cooking, use avocado oil, grapeseed oil, or butter for a richer flavor.
- Herbs and spices: Experiment with dried or fresh parsley, fresh dill, or thyme.
Step-by-Step Instructions
- Prepare the Coating: In a small bowl, combine the almond flour, garlic powder, salt, and sweet paprika. Mix well to create a flavorful crust.
- Coat the Salmon: Pat the salmon fillets dry with a paper towel, then lightly coat them with olive oil or cooking spray. Press each fillet into the almond flour mixture, ensuring an even side coating.
- Heat the Pan: Heat a nonstick skillet over medium heat. Add 1-2 teaspoons of oil to coat the pan’s bottom lightly.
- Cook the Salmon: Place the coated salmon fillets in the hot pan, skin-side down if applicable. Cook for 3-4 minutes on one side until golden brown and crispy. Carefully flip the fillets and cook for another 3-4 minutes until the crust is browned and the salmon is cooked through (internal temperature should reach 145°F/63°C).
- Serve: Remove the salmon from the pan and serve immediately.
Quick Tip!
If you can tolerate it, add grated Parmesan cheese to the almond flour mixture for extra flavor.
Storage and Reheating
Storage
- Allow the salmon to cool completely before storing to prevent condensation.
- Place the fillets in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
- Store in the refrigerator for up to 3 days.
Reheating
- In the microwave (fastest method): Put the salmon on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Heat in 30-second bursts until warm, but the crust might lose its crunch.
- In the oven (best for a crispy crust): Preheat the oven to 350°F (175°C). Place the salmon on a baking sheet lined with parchment paper. Heat until warmed through, 10-12 minutes.
- On the stovetop: Heat a nonstick pan on medium-low and add a little oil. Cook the salmon on each side for 2-3 minutes to keep the crust crispy.
Serving Suggestions
- Pair with your favorite veggies such as asparagus, brussels sprouts, baked broccoli, broccoletti, or sautéed spinach for a nutritious and balanced plate.
- A fresh Greek salad with a light vinaigrette complements the crispy crust.
- Oven-baked potatoes are excellent comfort food options.
- Pair with cauliflower rice or zucchini noodles for a low-carb, keto-friendly meal.
Wrapping Up
This almond flour-crusted salmon is a tasty and easy dish with just a few simple ingredients. Almond meal gives the crust a nice crunch, and adding Parmesan cheese, if you like, makes it even better.
You can fry it in a nonstick pan and follow the storage and reheating tips to enjoy later. Whether you need a gluten-free, protein-packed meal or a quick and nutritious dinner, this recipe is a great choice. Serve it with your favorite sides for a healthy and satisfying meal!
Want more from my fish collection? Try my popular baked cod recipe—you’ll love it!
I’d love to hear your feedback and any creative twists you try. Don’t be shy; share your thoughts in the comments below!
Almond Flour Crusted Salmon
Try this easy recipe for Gluten-Free Almond Flour Crusted Salmon! Crispy, flavorful, and quick to make, it's a healthy dinner option that's perfect for busy weeknights.
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Servings: 2 people
Calories: 330kcal
Tried this recipe?Please provide your rating!
Ingredients
- 2 tbsp olive oil extra virgin
- 0.5 lb salmon
- 2 tbsp almond meal unbleached almond flour
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp Italian seasoning
- 1/2 tsp sweet paprika
Instructions
Prepare the Coating
- In a small bowl, combine the almond flour, garlic powder, salt, Italian seasoning and sweet paprika. Mix well to create a flavorful crust.
Coat the Salmon
- Pat the salmon fillets dry with a paper towel, then lightly coat them with olive oil or cooking spray. Press each fillet into the almond flour mixture, ensuring an even side coating.
Heat the Pan
- Heat a nonstick skillet over medium heat. Add 1 tablespoon of oil to coat the pan’s bottom lightly.
Cook the Salmon
- Place the coated salmon fillets in the hot pan, skin-side down if applicable. Cook for 3-4 minutes on one side until golden brown and crispy. Carefully flip the fillets and cook for another 3-4 minutes until the crust is browned and the salmon is cooked through (internal temperature should reach 145°F/63°C).
Serve
- Remove the salmon from the pan and serve immediately—pair with steamed veggies, a fresh salad, or a squeeze of lemon for added brightness.
Video
Notes
- These are the nutrition facts for 1 serving of this recipe. Total servings for this recipe: 2 people.
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- Allow the salmon to cool completely before storing to prevent condensation.
- Place the fillets in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
- Store in the refrigerator for up to 3 days
- In the Oven (Best for a Crispy Crust): Preheat the oven to 350°F (175°C). Place the salmon on a baking sheet lined with parchment paper. Heat until warmed through, 10-12 minutes, or 20 minutes if frozen.
- On the Stovetop: Heat a nonstick pan on medium-low and add a little oil. Cook the salmon on each side for 2-3 minutes to keep the crust crispy.
- In the Microwave (Fastest Method): Put the salmon on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Heat in 30-second bursts until warm, but the crust might lose its crunch.
Nutrition
Calories: 330kcal | Carbohydrates: 3g | Protein: 24g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 62mg | Sodium: 342mg | Potassium: 582mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 300IU | Vitamin C: 0.03mg | Calcium: 38mg | Iron: 2mg
Tried this recipe?Mention @nenaswellnesscorner or tag #nenaswellnesscorner!
