Best Scalloped Salmon With Almonds Recipes

PARMESAN AND ALMOND CRUSTED SALMON

Parmesan and Almond Crusted Salmon image

You'll love the crispy coating on almond crusted salmon. Parmesan cheese, crushed almonds, and butter star in this easy but fabulous baked salmon.

Provided by Rachel Gurk

Categories Seafood

Time 30m

Number Of Ingredients 7

Ingredients

2 salmon fillets ((5 to 8 oz. each))
2 tablespoons melted butter
½ cup crushed sliced or slivered almonds, unsalted
½ cup shredded Parmesan cheese
½ teaspoon garlic powder
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

Preheat oven to 425°F. Prepare shallow baking dish that can accommodate both fillets without overlapping by lightly spraying with cooking spray.
Rinse salmon and pat dry with a paper towel. Place salmon fillets skin side down in baking dish.
In a small bowl, melt butter in microwave. Add almonds, Parmesan cheese, garlic powder, salt and pepper. Mix well until the almonds and cheese are well coated with the melted butter. Top each salmon portion with the topping mixture, using half for each, pressing lightly to adhere.
Bake for 20-25 minutes, until the crust has turned light golden brown and salmon is cooked. Internal temperature of salmon should be 145°F. Cooking time depends greatly on the thickness of your salmon fillets.
Serve immediately.

Nutrition Facts : Calories 598 kcal, Carbohydrate 7 g, Protein 49 g, Fat 42 g, SaturatedFat 14 g, Cholesterol 141 mg, Sodium 721 mg, Fiber 3 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 25 g, ServingSize 1 serving

SCALLOPED SALMON CASSEROLE

Scalloped Salmon Casserole image

My mother-in-law made this casserole for her family and when I joined the family I found I liked her Scalloped Salmon much better than the Salmon loaf my mom made. An easy dish to put together for a quick week night supper with a vegetable and a salad.

Provided by Marsha Gardner

Categories Seafood

Time 55m

Number Of Ingredients 11

Ingredients

2 large cans pink or red salmon, flaked
1 1/2 c saltine cracker crumbs
1 c celery, finely minced
2 medium onions, finely minced
1/2 c fresh parsley, chopped
1/2 c butter, unsalted, melted
2 large eggs, lightly beaten
1/2 stick butter, unsalted, cut into pieces
kosher salt and freshly ground black pepper to taste
3 c milk, enough to cover the casserole
1/2 tsp paprika

Steps:

1. Combine salmon with chopped vegetables, season with salt and pepper.
2. Combine cracker crumbs with melted butter and eggs; layer alternately with salmon mixture ending with crumb mixture.
3. Pour milk over casserole. Dot with butter. Sprinkle with paprika.
4. Bake at 350-degrees for 45 minutes. Should be puffed and golden in color.