Lemon-Dill Salmon with Almond Crust
Flaky salmon fillets baked under a crunchy almond-dill crust, finished with a bright lemon-herb glaze. A restaurant-quality keto meal that’s ready in 15 minutes. This american-inspired seafood (keto) ready in about 20 minutes pairs (6 oz each) salmon fillets, almond flour, (chopped) fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 1/4 cup almond flour
- 2 tbsp (chopped) fresh dill
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp butter
Instructions
- Step 1: Preheat oven to 400°F. Place salmon fillets skin-side down on a parchment-lined baking sheet.
- Step 2: In a small bowl, mix 1/4 cup almond flour, 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 1/2 tsp garlic powder. Sprinkle evenly over salmon fillets.
- Step 3: Drizzle 1 tbsp olive oil over the crust and bake for 12-14 minutes until salmon flakes easily with a fork.
- Step 4: While salmon bakes, melt 1 tbsp butter in a small skillet over medium heat. Add 1 tbsp lemon juice and cook for 1 minute until slightly thickened.
- Step 5: Remove salmon from oven, pour lemon-butter glaze over top, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Salmon with Almond Crust take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Salmon with Almond Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Salmon with Almond Crust for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Dill Salmon with Almond Crust keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
