Gluten-Free Maple-Dijon Almond Crusted Salmon
This elegant salmon dish features a sweet and savory crust made from almond meal, maple syrup, and Dijon mustard that creates a golden, crunchy coating. The fish pairs beautifully with a fresh spinach salad tossed in maple-balsamic vinaigrette and studded with crisp apples, juicy clementines, and toasted pecans. Perfect for a special dinner or entertaining, this recipe balances rich, nutty flavors with bright citrus notes. The almond crust keeps the salmon moist while adding satisfying texture, and the accompanying salad provides a refreshing contrast to the rich fish.
Ingredients
- 1 ¼ lbs salmon
- 3 sprigs parsley, chopped
- 3 Tbsp butter
- 2 ½ Tbsp Dijon mustard
- 1 ½ Tbsp maple syrup
- 1 tsp tamari
- ½ cup almond meal
- 1 Tbsp cooking oil
- 2 clementines, peeled and segmented
- 1 apple, sliced or chopped
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- 2 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- ⅓ cup pecans
- ¼ lb baby spinach
Instructions
- 1
Preheat oven to 425F
- 2
Line sheet pan with foil and brush with cooking oil
- 3
Add salmon and divide and spoon crust onto fish
- 4
Bake for 12 to 16 minutes
- 5
Make vinaigrette by whisking together Dijon, maple syrup, balsamic vinegar, and olive oil
- 6
Season with salt and pepper
- 7
When fish is ready, toss vinaigrette with clementines, apples, pecans and spinach
- 8
Serve salmon with salad
Tips
Make the almond crust by combining butter, mustard, maple syrup, tamari, almond meal, and parsley before spooning onto salmon
Toast pecans lightly in a dry pan for extra flavor and crunch
Check salmon doneness with a fork - it should flake easily when ready
Good to Know
Refrigerate cooked salmon up to 2 days, store salad components separately
Make crust mixture and vinaigrette up to 1 day ahead, assemble salad just before serving
Serve immediately while salmon is warm and salad is crisp
Common Mistakes
Don't overbake salmon to avoid drying out
Don't dress salad too early to prevent wilting
Pat salmon dry before adding crust for better adhesion
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen salmon for this recipe?
Yes, thaw completely and pat very dry before applying the crust. Frozen salmon may need an extra 2-3 minutes cooking time.
What if I don't have almond meal?
Pulse sliced almonds in a food processor until fine, or substitute with panko breadcrumbs for a different texture.
How long will the leftover salad keep?
Store undressed salad components separately for up to 2 days. Dress just before serving to maintain crispness.