This almond-flour crusted salmon (or steelhead) is a versatile and flavorful alternative to a wheat-flour-based coating on fish. Under ten ingredients!
- 1/2 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon dried herb of choice – oregano, thyme, etc.
- ½ teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 – 4 ounce salmon or steelhead fillets (see note about skin)
- 2 tablespoons olive oil
- lemon wedges, for serving
- Preheat oven to 425 degrees.
- In a shallow bowl mix the almond flour, garlic powder, dried herbs, paprika, sea salt, and pepper.
- Press salmon fillets into the seasoned almond flour mixture. Sprinkle a little more onto both sides of fillets.
- Heat an ovenproof skillet over medium-high heat. Add 1 tablespoonful of oil and sear one side of salmon for 3-5 minutes or until almond flour just starts to brown. Flip fillets gently and sear for 3-5 more minutes.
- Place the skillet into the oven. Bake for 10 minutes, or until the salmon flakes and the almond flour is browned and slightly crispy on both sides.
- Baking time will depend on how thick the fillets are and how done the fish already is when you place it in the oven!
- If using steelhead, sear the fillets skin-side down for about 3 minutes and allow to cool slightly. Use a thin spatula to lift the fillets off the skin. Reserve the skin or discard depending on the preferences of your diners, and return to the recipe.
Keywords: easy fish dinner, almond flour, salmon or steelhead, seared fish, baked fish, low-carb, easy main dish,