Teriyaki Almond-Crusted Salmon

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salmonsalmonsalmonI’ve been meaning to share my favorite recipe cooked in a cast iron skillet ever since I posted about reviving/re-seasoning old cast iron a few months ago. One of the main uses for my cast iron, is cooking fish.  Nothing gives fish that even cook without sticking the way cast iron does.

A few years ago, my aunt and I were getting ready to throw my cousin a wedding shower.  We were eating lunch at the country club we planned to have the shower at, and I ordered the chef’s daily special, an almond crusted salmon fillet.  I’d always liked salmon, but it wasn’t my favorite fish.  However, what was presented to me that day tasted like something out of a dream.  The textures and flavor combinations were amazing.  Before I even finished eating it, I was already plotting ways to make it on my own at home.  The recipe that follows is what I came up with.


What you’ll need:

2 salmon fillets (boneless, skinless…I accidentally bought salmon with skin on this time without realizing it, so my fillets look a bit scrappy here from attempting to remove the skin without a proper fillet knife).

4 tablespoons of teriyaki sauce

1/2 cup of slivered almonds

1/4 cup of flour

1 egg

meat thermometer

cast iron skillet


First, let your salmon fillets marinate in a bowl with the teriyaki sauce for at least half an hour.


Next, scramble an egg in a bowl and lay out a plate with a bed of flour and a bed of slivered almonds.


Heat your skillet on low/medium heat.

salmon 1

Remove each fillet, one at a time, from the teriyaki.  First, dip the fillet in the flour, giving it a dusting.  Then, give it an egg bath, covering all parts of it. Then, press it flat into the bed of almonds.  Pick it up, readjust the bed of almonds, and press the other side flat onto it, being sure both sides get a healthy coating.  Then, place it in the cast iron skillet.  Repeat with the second fillet.  The order of these steps has to be done correclty, otherwise you will NOT get the almonds to stick to the salmon.


Next, cook the fillet on low-medium heat for roughly ten minutes (depends on how fast your skillet gets hot and how hot your stove gets).  The trick is to not burn the almonds, but to thoroughly cook the fish without drying it out.  After about five minutes of cooking, or if you start  to smell the almonds beginning to burn, use a spatula to flip the salmon in the pan and cook the other side.  I also use a meat thermometer to determine when the salmon is done.  Salmon should be cooked to an internal temperature of 145 degrees F.  Stick your thermometer into the thickets part of the fillet, and once it reads 145 you can remove your fillet from the pan.


The almond crust should get a nice, dark, golden color to it, and the salmon inside should stay moist and juicy.


Let me know if you make this dish, and what you think.  It is really quick and easy, but will absolutely wow a guest or dinner date.


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