Traditionally made with sole or trout, this French-inspired preparation well with Coho salmon too. Its mild flavor and medium richness make it ideal for nutty brown butter, toasted almonds, and a squeeze of bright lemon. Unlike many recipes, this does not use any flour, but you can still achieve a crisp exterior with a couple of tips to follow.
Since this dish is relatively mild, it would pair well with a colorful fig and beet salad or butternut squash apple soup.
If you have a whole coho salmon, check out this recipe for roasted whole coho salmon. Use any leftover coho salmon to make a rainbow salmon salad.
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Ingredients
It doesn't get much simpler than these 6 ingredients, which you may already have on hand.
- Coho salmon - This is a wild, silvery skinned salmon available fresh in late summer. Any type of salmon or other white fished fillet will work, but the thickness of Coho salmon works particularly well for pan frying.
See recipe card for quantities.
Why Coho Salmon Works for this Recipe
Coho salmon (also called silver salmon) sits right between sockeye and king in richness, making it the Goldilocks choice for Almondine.
The Texture: It is flaky but firm, holding up to pan-searing without falling apart. The flesh is also softer than sockeye salmon, so I think it contrasts better with the crunchy, sliced almonds.
The Fat Content: It has a medium fat content, richer than Pink salmon but milder than King salmon. This balance ensures the fish doesn't taste greasy when paired with the butter sauce.
The Thickness: Because Coho fillets are thin, compared to King or Atlantic salmon, there's not a mystery to when they're cooked. They also cook quickly in the pan.
Instructions
A dark, nonstick pan makes it easier to pan fry the fillets but makes it harder to see the butter turning brown for the sauce.
A stainless steel skillet is more difficult to pan fry the fish but much easier to keep the butter from burning. Use the pan you feel more comfortable with.
- Step 1: The fillet should go into a hot pan, presentation side down. If you want to serve the fish skin side up, then you would place the fish skin side down.
- Step 2: The rule for sauteeing protein in a stainless steel skillet is you're not allowed to slip the protein until it lets you. It will naturally release and create a golden brown crust. When you can gently slide your spatula underneath the fillet, it's ready to flip.
- Step 3: In the same pan, you can add the butter and almonds. Start with the heat off, since the butter will burn very quickly.
- Step 4: It will just take a couple minutes for the almonds to toast and the butter to brown. The butter should have little dots of brown floating in them. If those flecks are black, it's burned.
Hint: Many recipes will coat the fish in a light dusting of flour before pan frying. This helps a delicate fillet brown easier and create a little protective barrier between the flesh and pan.
I don't care for the flour dust and the leftover flour from dipping a fish fillet in it, so I just skip it. It takes a little more technique and tender care to get the fillet golden brown and crispy, but it can be done.
Classic Salmon Almondine Sides
For a classic take on salmon almondine, pair with these simple, French bistro-ish sides:
- Simple arugula salad with lemon vinaigrette
- Steamed green beans or asparagus
- Roasted fingerling potatoes
- Rice pilaf
- Buttered egg noodles
Storage
This is best consumed the same day. Store leftovers for up to 3 days in the fridge for best flavor.
FAQs
Can I use frozen salmon? Yes, just ensure it is fully thawed and patted very dry. Coho freezes very well.
Can I make this dairy-free? It is difficult to replicate the flavor of browned butter, but you can use a high-quality vegan butter block. Watch it closely, as plant-based fats brown differently than dairy butter.
Is this Keto friendly? This recipe is naturally low-carb, high-protein, and high-fat, making it ideal for Keto or Paleo diets.
Recipe
Salmon Almondine
Ingredients
- 8 oz Coho salmon fillets, skin on or off, pin bones removed or salmon/fish of your choice
- salt to taste for me this is ¼ teaspoon of table salt or ½ teaspoon kosher salt
- 1 Tb olive oil
- 2 Tb butter
- 2 Tb sliced almonds
- 2 teaspoon chopped parsley
- 2 teaspoon fresh lemon juice
- lemon wedges
Instructions
- Pat the salmon dry to remove any excess moisture. Season both sides with salt (and pepper if you please).
- Heat olive oil over medium high heat. When it starts to shimmer, lay the fillet in the pan, skin side up.
- The fillet will need a good 3-5 minutes to brown and naturally release its skin from a stainless steel pan. Do not force it, otherwise, you'll end up with fish sticking to the pan.
- Flip the fillet over once golden brown and cook for another 3-5 minutes, until the salmon is cooked through or reaches an internal temperature of 145 degrees F in the thickest part of the fillet. Remove the fillet to the serving plate and set aside.
- Turn off the heat. In the hot pan, add 2 Tb butter and almonds to the pan. Swirl off the heat. If you have a thick stainless steel pan, there should be enough residual heat to melt the butter and toast the almonds. In thinner or nonstick skillet, gently melt the butter over medium heat.
- Once the almonds are golden brown, about 2 minutes, remove the pan from the heat. Swirl in the lemon juice and parsley, and drizzle over the fish.
Nutrition
Fortune Cookie
One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf
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