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salmon almondine on a serving platter
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5 from 3 votes

Salmon Almondine

This salmon almondine is made with pan-seared salmon topped with buttery, golden almond slices for a delicious seafood dinner.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: French
Servings: 2 people
Calories: 417kcal


  • 8 ounces salmon (2 fillets)
  • pinch salt, pepper
  • 2 tablespoons butter, divided
  • ¼ cup almond slices
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • Handful fresh herbs (parsley, chives, basil, cilantro etc)


  • Pat salmon dry.  Sprinkle fillets on both sides with salt and pepper.
    Pat the Fish Dry + Season
  • In a large shallow pan, melt half the butter (1 tablespoon) over medium-low heat.
    When the butter is melted (but not browned) add the almonds and cook until the nuts are golden (2-3 minutes). Scoop the almonds out of the butter and set aside.
    Tip: The butter will foam as you cook, which could make it harder to see the almonds. Keep a close eye on the almonds as you cook to ensure that they don't burn.
    Toast the Almonds + Remove from Pan
  • Increase heat to medium. Add remaining 1 tablespoon butter and the olive oil to the pan. (If using a very fatty type of salmon, such as King salmon, skip the olive oil).
    Place the fillets in the pan and cook 2-4 minutes, depending on the thickness of the fillets.
    As the fish cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.
    Avoid touching the fish until the fish is ready to flip.
    Add Salmon to the Hot Pan
  • Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release- give them another 30 seconds. They'll release when they've finished cooking.
    Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
    Flip the Salmon
  • Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
    Reduce heat to medium-low.  Add the lemon juice to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat. 
    Serve fish hot with pan sauce, remaining herbs, and the toasted almonds.
    salmon almondine on a serving platter


Calories: 417kcal | Carbohydrates: 8g | Protein: 26g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 151mg | Potassium: 725mg | Fiber: 3g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 2mg