Almond Crusted Salmon With Capers And Lemon Recipes

ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY

Steps:

• Mix breading ingredients together in large bowl. Set aside.
• *NOTE: You can crush almonds by pulsing them in a food processor or high-speed blender, or by carefully cutting almonds with a sharp knife.
• Whisk egg in a separate bowl.
• Dredge the salmon in the egg, then the breading mixture.
• Heat olive oil in a skillet on medium heat.
• Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.
• Serve salmon with a side of your favorite veggies. We used asparagus.
• Enjoy!

ALMOND CRUSTED SALMON

Steps:

• Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly so that almond and seasoning mixture stick.
• Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.

BAKED SALMON WITH LEMON AND CAPERS

Steps:

• Preheat oven 400 degrees F.
• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder.
• Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
• Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil.
• Back them 15-20 minutes.

SALMON WITH CAPERS

Steps:

• Preheat the oven to 325 degrees Fahrenheit.*
• While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes.
• Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with 1/8 teaspoon kosher salt for each fillet and fresh ground pepper. Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.
• Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1 inch thick fillet should cook in about 15 minutes total.
• Meanwhile, melt the butter over low heat. Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
• When the salmon is done, squeeze with some lemon juice from remaining lemon slices. Spoon the butter sauce over each piece of salmon. Garnish with finely chopped parsley or chives.

ALMOND CRUSTED SALMON WITH CAPERS AND LEMON

Steps:

• Preheat oven to 200F.
• Heat oil in a heavy skillet over medium heat.
• Place almonds in shallow baking dish.
• Beat eggs to blend in medium bowl.
• Dip salmon into eggs, turning to coat, then dip salmon into almonds, pressing firmly so that almonds adhere to fish.
• Place salmon in skillet and cook until opaque in center, turning once, about 5 minutes.
• Transfer salmon to baking sheet and keep warm in oven.
• Add lemon juice and capers to skillet.
• Increase heat to medium high; boil until reduced slightly, 1 minute.
• Add butter, whisking just until melted.
• Transfer each salmon fillet to a plate; top with sauce.
• Garnish with lemon slice and parsley.

ALMOND CRUSTED SALMON WITH CAPERS AND LEMON

Steps:

• Preheat oven to 200. Heat oil in heavy large skillet over medium heat. Place almonds in shallow baking dish. Beat eggs to blend in medium bowl. Dip salmon into eggs, turning to coat; dip salmon into almonds, turning to coat and pressing firmly so that almonds adhere. Place salmon in skillet and cook til opaque in center, turning once, about 5 minutes. Transfer salmon to rimmed baking sheet; keep warm in oven. Add lemon juice and capers to skillet. Increase heat to medium high; boil until slightly reduced, 1 minute. Add butter, whisking just till melted. Transfer to plate and top with sauce. Garnish with lemon slice and parsley.

LEMON PANKO CRUSTED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.
• Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.

PAN SEARED SALMON WITH CAPERS

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high
• Cook for 3 minutes. Sprinkle with capers, and salt and pepper
• Turn salmon over, and cook for 5 minutes, or until browned.
• Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.