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Almond-Coated Salmon

Parve Parve
10 Servings Serving Icon
30 Minutes Preferences Icon

One of the reasons I love this recipe, aside from the awesome taste, ease of preparation, and the irresistible aroma that fills the house, is that it’s equally good served hot or room temperature, so you don’t have the concern of heating fish and meat dishes together. We served it at my niece’s sheva brachos in New York, and everyone wanted doubles. Serve as an appetizer or main dish. Thanks to my sister-in-law Rochel for this idea.



Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a baking sheet lined with Gefen Parchment Paper and spray with cooking spray.


Place salmon fillets in the pan, making sure that they don’t touch each other (this is so the sides get crispy as well). Mix together the salt, garlic, and olive oil in a small bowl. Smear all over each fillet. Drizzle a little honey over each fillet. Sprinkle generously with ground almonds. Alternately, you can put the almonds on a shallow dish and roll the salmon fillets in them.


Drizzle the remainder of the honey over the almond coating. Place tray in oven and bake for 20–25 minutes or until done. (Twenty minutes is really sufficient. For very crispy fish, bake for 25 minutes.)


If you have a Pesachdig microwave, you can warm the honey slightly to make it easier to drizzle.


If you’re doubling the recipe and using two baking sheets, switch the sheets halfway through baking.