I make this elegant salmon dish by topping a fillet with a fresh, zesty herb and almond crust and serving it with a light, tangy lemon sauce. The combination of crispy topping, flaky moist salmon, and creamy citrusy sauce creates a restaurant-quality meal that comes together in under 30 minutes. It’s perfect for both weeknight dinners and entertaining guests.

Lemon‑Parsley Almond Crusted Salmon

Why You’ll Love This Recipe

I love how this salmon recipe balances flavor and texture so beautifully. The parsley-almond crust brings crunch and herby brightness, while the lemon sauce adds a smooth, creamy acidity that lifts the richness of the fish. It’s fast, easy to prep, and always looks impressive on the plate. I find it’s a great go-to when I want something healthy, fresh, and satisfying without spending hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salmon:

1 large skin-on salmon fillet (about 500 g / 1.1 lb)
1 tablespoon freshly squeezed lemon juice
Salt and pepper to taste

For the parsley-almond crust:

3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
2 tablespoons ground almonds (almond meal)
1 tablespoon panko breadcrumbs (or fine white breadcrumbs)
1 tablespoon unsalted butter, melted
Salt and pepper to taste

For the creamy lemon sauce:

3 tablespoons low-fat natural yogurt
1 tablespoon mayonnaise
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup (or honey)
2 teaspoons freshly squeezed lemon juice
½ teaspoon lemon zest
Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the salmon fillet skin-side down on the prepared baking sheet. Pat dry with a paper towel. Season with salt and pepper, then drizzle with the lemon juice.
In a small bowl, mix together the parsley, dill, ground almonds, breadcrumbs, melted butter, salt, and pepper until a moist, crumbly mixture forms.
Press the herb-almond mixture evenly over the top of the salmon to create a crust layer. Gently press it down so it adheres well.
Bake the salmon in the center of the oven for 15 minutes, or until the fish flakes easily with a fork and is just cooked through.
While the salmon bakes, make the lemon sauce. In a bowl, whisk together the yogurt, mayonnaise, olive oil, Dijon mustard, maple syrup, lemon juice, and lemon zest. Season to taste with salt and pepper and set aside.
Remove the salmon from the oven. Let it rest for a minute or two, then serve with a generous spoonful of lemon sauce on top or on the side.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes use other fresh herbs like chives, basil, or tarragon if I don’t have dill.
Instead of ground almonds, I occasionally substitute finely chopped walnuts or pistachios for a different nutty flavor.
If I want a dairy-free version, I replace the yogurt and mayonnaise in the sauce with plant-based alternatives.
For extra crunch, I increase the amount of panko in the crust.
I’ve even used individual salmon portions instead of a whole fillet, adjusting the bake time to 10–12 minutes depending on thickness.

storage/reheating

I store leftover salmon in an airtight container in the fridge for up to 3 days.
I reheat it gently in a preheated oven at 300°F (150°C) for 8–10 minutes, or just until warmed through.
I avoid microwaving, as it tends to dry out the salmon and soften the crust.
The lemon sauce keeps well in the fridge for 2 days. I stir it before serving again.
I can freeze the cooked salmon (without the sauce) for up to 3 months. To reheat, I thaw it overnight in the fridge before gently reheating.

FAQs

Can I use frozen salmon for this recipe?

Yes, I can use frozen salmon as long as I thaw it completely and pat it dry before seasoning and topping it with the crust.

What can I serve with this salmon dish?

I like to serve it with roasted potatoes, steamed green beans, or a fresh salad. Rice or couscous also works well as a light base.

Can I make the lemon sauce in advance?

Yes, I often make the lemon sauce a few hours ahead and store it in the fridge. I stir it before serving to bring it back to a smooth consistency.

Can I cook the salmon in an air fryer?

I can use an air fryer if the salmon fits. I set it to 375°F (190°C) and cook for about 10–12 minutes, checking for doneness as ovens vary.

How do I prevent the crust from falling off?

I press the crust gently but firmly onto the salmon and avoid moving it once it’s in the oven. Using melted butter helps bind the ingredients to the fish.

Conclusion

This lemon-parsley almond crusted salmon has become one of my favorite ways to enjoy salmon. It’s quick, fresh, and satisfying, with a lovely mix of textures and bright flavors. I especially enjoy how the creamy lemon sauce complements the crispy topping and flaky fish. Whether I’m making dinner for guests or treating myself to a delicious meal, this recipe always delivers.