Nutty Salmon Recipe

Looking to up your salmon game? Here’s an easy, yet elegant dish everyone will go nuts for.

Rich in potassium, vitamins A, C, D, E, and omega-3 fatty acids, salmon isn't just one of the most versatile fish to cook with, it's one of the tastiest. So delicious, in fact, you often don't have to do much to achieve culinary perfection. And because of its tenderness and flavor, it remains a favorite in my house, and amongst fish lovers and culinary professionals.

That's why when it comes to getting the most flavor from salmon, simplicity is key. Yet, it doesn't mean the preparation can't be elegant. This Nutty Salmon recipe adds an elegant complexity of roasted almond, without overpowering the natural taste and texture of this wonderful fish. 

— Roger


Creating this elegantly flavorful dish is easy. The only trick - be sure to press the almond slices firmly onto the salmon filet. And use thinly sliced almonds, not slivered almonds.

Serves 4



1½ to 2 pounds salmon fillets; skin removed
Freshly milled black pepper
1 large egg
1 to 1½ cups sliced almonds
Grapeseed oil



Begin by cutting the salmon into serving pieces, pat dry, and sprinkle with pepper. Beat an egg and thoroughly coat the salmon pieces. Thickly sprinkle the almonds over the surface of the salmon, pressing down firmly on each piece to coat with the sliced almonds. Turn the pieces over and repeat the process.

Turn on the burner to medium-high heat. Heat enough grapeseed oil to cover the bottom of a large skillet ¼ inch deep, and add the salmon. Do not crowd the pan. (It may be necessary to cook the salmon in two separate batches.)

Brown over medium-high heat on one side, turn, and brown the other side. Lower the heat, and continue cooking until you reach desired doneness.

Plate and enjoy.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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