Almond-Crusted Salmon with Pomegranate Glaze

Almond crusted salmon with pomegranate balsamic glaze

Toasted Almond-Crusted Salmon with Pomegranate Balsamic Glaze

(Adaptation from

serves 4

1 pound of salmon (cut into 4 pieces) or 4 salmon fillets

2 egg whites, lightly beaten (whole can also be used)

1 cup crushed roasted/toasted almonds (start with sliced for all-round toasty flavor) 

3/4 cup Japanese Panko bread crumbs

1/2 cup seasoned bread crumbs

1/3 cup flour (Almond flour is a delicious, gluten-free bonus,  but any kind works)

1 teaspoon salt

1 teaspoon pepper

2/3 cup OO&B Premium Pomegranate Balsamic (any quality balsamic will work too)

1/3 cup pomegranate juice

Optional: Extra virgin olive oil  as noted)

Preheat oven to 425 degrees F.  Place aluminum foil on a baking sheet, then set a wire rack on top. Spray the rack with non-stick spray. In a bowl, combine flour, panko crumbs, crushed almonds, bread crumbs, and a half teaspoon each of salt and pepper (reserving the remainder)  In a separate bowl, add the eggs/egg whites and lightly beat with a fork.

Season the salmon with the remaining salt and pepper on both sides. Dip each piece in the egg (whites) and coat thoroughly, then set in the bowl filled with bread crumbs, covered each piece completely and lightly pressing so the coating adheres. Gently place on the wire rack. Spritzing each piece of salmon with thinned olive oil may give the crust a nice crisp.

Bake for 18-22 minutes, or until crust is golden brown and fish is flaky. Immediately after the fish goes into the oven, create a reduction sauce with the combined  vinegar and pom juice in a small saucepan and bring to a boil. Let simmer for 5-8 minutes, watching carefully as mixture does not boil over and stirring regularly. Turn off heat and let sit aside for 10-15 minutes to thicken. Drizzle on salmon before serving.


If using a wire rack, the fish should not need flipped during cooking. If you do not have a wire rack, place the fish on a lightly oil-basted baking sheet and gently flip halfway through cooking – you may lose a bit of the breading though.

Ideal breading mixture includes panko + crumbs + flour + almonds), but if you only have 1 or 2 of those ingredients or wish to go gluten-free, the fewer items should be fine as well.

You can roast whole almonds, at 350 degrees F for about 15 minutes, tossing every 3-5 minutes  or start with sliced almonds and toast them until lightly browned for a through and through toasty flavor, (single layer about 3-5 minutes under broiler / toaster oven broil – watch them closely as they turn quickly).  You may wish to chop roughly first, then use a baggie and a rolling pin for finer results.


TRY  OO&B Premium Pomegranate Balsamic

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Categories: Main Course, Previous Publications


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