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!
Pat salmon dry and sprinkle with 1/8 tsp of salt.
Brush with egg white and top with crushed Sriracha almonds. Press to coat.
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.
Next place a TBSP or two of oil in a pan or skillet and bring to medium-high heat.
Sear each side for a minute or two, adding more oil if needed, then transfer to the oven to bake.
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.
If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
The result is a crisp, flavorful crust on the outside with a tender flaky inside.
Serve piping hot and devour immediately.
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.
For a paleo-friendly sauce, replace yogurt with mayo.Nutrition Facts below are an estimate calculated via an online recipe nutrition calculator. Adjust as needed and enjoy!