Salmon Almondine

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.

Course Main Course

Cuisine American, French

Diet Gluten Free

Keyword easy salmon recipe

Servings

Calories 382kcal

Author Agile Test Kitchen

Equipment

1 nonstick or stainless steel frying pan large enough to hold the fish fillets

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