Dijon-Crusted Salmon with Honey-Almond Drizzle

A delightful, crispy, oven-baked salmon fillet, crusted with almonds and finished with a sweet honey-lemon drizzle for a touch of freshness and sweetness.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. Pat the salmon fillet dry with paper towels, removing any excess moisture, which will help the crust adhere better. Season lightly with salt and a pinch of pepper for added flavor contrast with the mustard and honey.
2. 2.
   Spread the Dijon mustard evenly over the top of the salmon. The mustard acts as both a flavor enhancer and a binding agent for the almonds. Ensure it's a thin, even coat to evenly distribute the taste.
3. 3.
   Sprinkle the sliced almonds over the mustard-coated salmon. Press them gently with your fingers to ensure they adhere well. The almonds should cover the fillet completely for a uniform crust.
4. 4.
   Carefully transfer the salmon to the prepared baking sheet and bake for 12-15 minutes. You're looking for the almonds to turn golden brown and the salmon to flake easily with a fork. If the almonds are browning too quickly, cover the fillet with foil.
5. 5.
   While the salmon bakes, combine the honey and lemon zest in a small saucepan. Heat over low flame, stirring constantly, until the honey is warmed through and infused with zest. This will enhance the citrus aroma that complements the rich salmon.
6. 6.
   Once the salmon is done, drizzle the honey-lemon mixture over the fillet. This step adds a bright and sweet note that cuts through the salty and rich flavors. Serve immediately, ensuring the drizzle is fresh for maximum flavor impact.