Almond Encrusted Salmon

READY IN: 30mins


  • 2
    tablespoons flour
  • 12
    teaspoon salt
  • 1
    teaspoon pepper (freshly, and coarsely ground)
  • 2 -6
  • 1
    egg white (beaten, placed in shallow bowl)
  • 12
    cup almonds (slivered, placed on small plate)
  • 1
    tablespoon olive oil
  • 1
    teaspoon butter (clarified is best, as it will not burn)
  • 3
    ounces lemon juice (juice of one lemon, reserving 2 very thin slices)


  • Turn oven to 250ºF or lower, for keeping salmon warm while making sauce.
  • Put flour on small plate and season with salt and pepper.
  • Dredge fillets in flour and shake off all excess.
  • Dip fillets in egg and then press into plate with almonds, turn over and coat other side, pressing any loose almonds onto fish.
  • Pour olive oil and 1/2 teaspoon butter in a heavy pan over medium heat.
  • When butter starts to bubble, gently place fish in pan.
  • Sauté 3 minutes per side, then put on a plate and put in oven.
  • Deglaze pan with lemon juice.
  • Add remaining butter and capers, whisking gently until melted.
  • Plate salmon, drizzle with sauce, garnish with sliver of lemon, and serve.