wild alaskan salmon

The Ultimate Valentine’s Day Dinner: Almond-Encrusted Wild Salmon Fillets


Hazelnuts, walnuts or sunflower seeds may be used in place of almonds in this delicious, heart-healthy recipe.


  • ½ cup coarsely ground almonds
  • 1⁄4 cup chopped fresh parsley
  • 1 tablespoon grated organic lemon zest (use organic lemons;non-organic lemon rind is treated with fungicide)
  • Dash of sea salt and fresh pepper
  • Two 6-ounce (185-g) wild salmon skinless fillets
  • 2 tablespoons extra virgin olive oil
  • 4 cups mixed organic baby greens (arugula/rocket, mesclun,spinach, etc.)
  • Lemon wedges


  1. Grind the almonds in a coffee grinder or food processor—do not overgrind and turn them into a paste.
  2. Mix ground almonds, parsley, grated lemon zest, salt, and pepper on plate.
  3. Dry the salmon; dredge salmon on both sides in the almond mixture.
  4. Heat the oil in a large skillet over medium heat.
  5. Add the salmon and cook about 5 minutes on each side, making sure that the salmon is cooked through.
  6. Arrange 1 cup of greens—such as spinach, or a mix of greens such as baby lettuce, arugula/rocket, turnip or mustard greens, herbs,endive, and escarole—on each of 2 plates.
  7. Transfer the hot salmon fillets to plates.
  8. Garnish with lemon wedges and serve immediately.

What are your favorite ways to prepare salmon?

5 thoughts on “The Ultimate Valentine’s Day Dinner: Almond-Encrusted Wild Salmon Fillets

  1. I love making salmon “en pampillote.” This involves cooking the salmon and herbs and veggies in a parchment package in the oven. You can add all sorts of greens, spring onions, colorful strips of veggies…it makes a great presentation at the table, keeping the fish hot until the moment it’s ready to eat.

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