Gluten-Free Herb Basted Salmon
Pan-seared salmon crowned with a fragrant herb paste of fresh parsley, basil, toasted almonds, and lemon zest creates an elegant centerpiece perfect for dinner parties. The combination of melted butter and olive oil keeps the fish moist while the almond-herb crust adds textural contrast and bright, nutty flavors. This sophisticated yet approachable dish transforms a simple salmon fillet into restaurant-quality fare that's ready in under 30 minutes.
Ingredients
- 1 ounce raw almonds, unroasted
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon fresh basil, chopped
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 medium salmon fillet, about 1.5-2 pounds
Instructions
- 1
Preheat oven to 325 degrees
- 2
Lay almonds on sheet pan and roast until toasted
- 3
Cool almonds and pulse in food processor until finely chopped but not ground
- 4
Raise oven temperature to 450 degrees
- 5
Mix parsley, basil, butter, oil, zest and almonds to form paste
- 6
Place salmon in parchment lined sheet pan and slather herb mixture over top
- 7
Bake uncovered for 10 minutes per inch of thickness
Tips
Toast almonds until golden for deeper nutty flavor, watching carefully to prevent burning during the 10-15 minute window.
Scale herb mixture proportionally if using larger fillets - the salmon should be completely covered in a thin layer.
Use parchment paper or cooking spray to prevent sticking and ensure easy cleanup after baking.
Good to Know
Refrigerate cooked salmon up to 3 days. Best served fresh for optimal texture.
Prepare herb mixture up to 1 day ahead. Apply to salmon just before baking.
Serve immediately while salmon is warm and crust is at peak texture.
Common Mistakes
Don't skip cooling almonds before processing to avoid oil release and paste formation.
Don't overbake salmon to avoid drying out - use thickness guide for timing.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely and pat very dry before applying herb mixture. Frozen salmon may release more moisture during cooking.
What if I don't have a food processor for the almonds?
Chop almonds very finely by hand with a sharp knife, or use a mortar and pestle for smaller batches.
How long does leftover herb mixture keep?
Store covered in refrigerator up to 3 days. The fresh herbs will darken but remain flavorful for other uses.