Sriracha Almond Crusted Salmon Filets :: quick, easy, and loaded with nutrients! You're gonna love this protein-packed dish!

Sriracha Almond Crusted Salmon

This tasty Sriracha Almond Crusted Salmon recipe is quick, easy, and loaded with nutrients! You're gonna love this healthy protein-packed dish!

Course Main Course
Cuisine Seafood
Keyword Almond Crusted Salmon
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Author Jenn Laughlin - Peas and Crayons


  • 1/2 cup Blue Diamond Sriracha Almonds
  • 1 lb fresh Wild Alaskan Salmon (skin on)
  • 1/8 tsp salt
  • 1 egg white, whisked
  • 2 TBSP oil plus a bit extra as needed


  • 1/2 cup greek yogurt
  • 1-2 TBSP Sriracha plus extra to taste
  • 1 TBSP white vinegar
  • 1/4 tsp garlic powder
  • a pinch of salt


  1. Preheat oven or toaster oven to 425 degrees F.
  2. Add almonds to a bag and crush into coarse crumbs using any tool of your choosing. I used a mason jar but a wine bottle or glass olive oil bottle also works!
  3. Pat salmon dry and sprinkle with 1/8 tsp of salt.
  4. Brush with egg white and top with crushed Sriracha almonds. Press to coat.
  5. Since we're searing these skin-on [it helps keep the tender easily-flaked fish together] only one side of the salmon will need a coating.
  6. Next place a TBSP or two of oil in a pan or skillet and bring to medium-high heat.
  7. Add salmon.
  8. Sear each side for a minute or two, adding more oil if needed, then transfer to the oven to bake.
  9. With a spatula, gently move the salmon to a foil lined baking sheet, skin side down, and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.
  10. If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
  11. The result is a crisp, flavorful crust on the outside with a tender flaky inside.
  12. Serve piping hot and devour immediately.
  13. FEELING SAUCY? Serve with a drizzle of Sriracha chili sauce or whip up a ramekin of Sriracha yogurt sauce by whisking together the sauce ingredients above.

Recipe Notes

For a paleo-friendly sauce, replace yogurt with mayo.