Baked salmon fillets with buttered almonds from Fish: The Complete Guide to Buying and Cooking: More Than 500 Recipes for 70 Kinds of Fish & Seafood (page 234) by Mark Bittman

  • salmon fillets
  • butter
  • slivered almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on June 16, 2021

    I recently made this again after several years and was impressed with the results and simplicity. I modify the directions as follows: If you brown the almonds in the butter, as Bittman specifies, they will burn while the fish is in the oven. Instead, I add the almonds to the butter as it is melting and heat just until the foaming of the butter subsides. This leaves the almonds pale golden and not brown. Once you pour the almonds and butter and over the fish however, the almonds will continue to brown in the oven and you will end up with buttery tender fish and perfectly browned and crisp almonds.

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