Fish, Food, Recipes

Salmon with Sweet and Spicy Almond Topping

While I usually prefer to use fresh fish, when I saw vacuum packed frozen Alaskan wild salmon at the store, I’ve decided to try it nonetheless.After defrosting it, I could see that it is much leaner than most salmon cuts I used so far. So, I’ve decided it would benefit from a buttery topping, that will keep it moist while baking, similar to the one in THIS recipe.
As the combination of butter, Sriracha sauce and mustard in THIS recipe turned out so good, it made sense to use it here as well. Aiming at a fairly low-carb topping, I’ve decided to add almond meal to it, instead of breadcrumbs.
The dish not only was quick to make, but very tasty; the topping kept the fish moist and gave it a wonderful flavor, combined with the wine.
While I still prefer using fresh fish, I was still quite happy with the results. Try it and enjoy.

* Asparagus or broccoli can be used instead of the string beans.
* For serving the dish as an appetizer, simply cut into smaller portions.

Makes: 2-4
Prep time: 10 minutes
Baking time: 10-15 minutes

12 oz (340 grams) boneless, skin on, salmon fillet  (see notes)
String beans, frozen defrosted or lightly steamed fresh (optional. See notes)
1/3 cup fruity white wine
For the topping:
½ stick (55 grams) butter, soft
1 tsp Dijon mustard
1 tsp Sriracha sauce (or to taste)
1 tsp salt
½ tsp freshly ground four peppers mix
1 tsp yellow mustard seeds
2 tsp honey
1 Tbs fresh lemon juice
2 tsp lemon zest
2 Tbs almond meal
¼ cup slivered almonds

1. Preheat the oven to 420F (215C). Line a medium baking pan with baking paper.
2. Wash and pat dry the fish.Place in the pan, skin side down. Add the wine and string beans.
3. In a small bowl, mix the topping ingredients. Spread evenly on top of the fish and scatter the slivered almonds on top.
4. Bake for 10-15 minutes, depending on your preferences and thickness of the fillets. Serve immediately.

54 thoughts on “Salmon with Sweet and Spicy Almond Topping”

  1. Okay – I give! I’ve resisted getting any Sriracha since Tabasco is the favored sauce hereabouts, and I don’t particularly care for “hot” things, but this recipe has definitely pushed me over the edge.
    I tried to make sourdough pitas last night, but ended up with giant cracker-like balloons. I’ve been trying to think how to reduce them to something useful, and for what purpose. So maybe I’ll just assign them to the food processor until they are crumbs, and use them in your delightfully enticing topping shown above. Could even mix in some almond meal.

    Virtual hugs,


    Liked by 1 person

    1. Thank you Judie, I’m glad you’re found the recipe inspiring. I’m not much into very spicy foods either, but love a bit of heat here and there, usually with a drop of Tabasco. However, I find that Sriracha sauce has more complex heat/flavor and it works better with cooked sauces. It’s nice to have both options.
      I laughed at the description of the “giant cracker-like balloons”! I wonder what went wrong. Breadcrumbs sound like a good way to use it, and almond meal definitely fits in there 🙂

      Liked by 1 person

    1. Thank you Mimi, I’m glad you liked the recipe. I was happy that the topping worked so well with the fish. Sorry to hear fresh fish is hard to find in your area. Hopefully you can get good quality frozen ones, like the salmon I’ve sued here. 🙂


      1. I’m laughing so hard my tummy hurts! I really do appreciate your positivity! But unfortunately, I live in Oklahoma. I can get decent, packaged frozen salmon. It works. As far as getting what’s at the fish counter, let’s just say I’ve returned a lot of stinky stuff. I wish I was brave enough like Julia Child, to demand that she smell stuff from her fish monger before buying it!

        Liked by 1 person

    1. Thank you, I’m glad you liked the combination of flavors here. As for the wine, I would simply use white grapes juice. If it’s too sweet, you can dilute it with a bit of water, and add a bit of lemon or lime juice for acidity. Other fruit juices, like apple or pineapple, can also be used in the same manner. I hope you’ll enjoy it. 🙂

      Liked by 1 person

  2. I was just shopping at a large Italian Market in my new neighborhood and noticed plain and seasoned salmon that was vacuum packed and almost bought some. I too prefer fresh but this looked good. I have a machine that vacuum packs all kinds of food items and the results are usually very good. Love your topping instead of breadcrumbs!

    Liked by 1 person

    1. Thank you Judi, I’m glad you liked the topping. It worked very well with the fish. I had fairly low expectations from the frozen fish, but was pleasantly surprised. I think the vacuum pack makes a lot of difference. How great it is that you have the machine at home! 🙂


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