Almond and Spice-crusted Grilled Salmon


Step 1

In a skillet over medium-high heat, toast almonds, stirring constantly, until golden brown, about 3 minutes. Let cool, then chop finely and transfer to a bowl.

Step 2

In the same skillet, toast coriander and cumin seeds until fragrant, about 2 minutes, stirring once or twice. Let cool, then grind coarsely in a spice grinder. Toast and grind sesame seeds the same way. Add ground spices and sesame seeds to almonds along with thyme, 3/4 tsp. salt, and pepper. Mix to combine.

Step 3

Season salmon with remaining salt. Brush skinless side of fillets with egg white, then coat with almond-spice mixture, pressing slightly so it adheres to fish.

Step 4

Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.

Step 5

Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.

Step 6

Brush salmon skins with oil and set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.

Step 7

Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Serve with a simple herbed couscous, if you like.

Step 8

Note: Nutritional analysis is per serving.


Almond and Spice-crusted Grilled Salmon

4 Servings



  • Serves 4
  • Energy 2003.97 kcal
  • Fat 136.44 g
  • Saturated 27.31 g
  • Monounsaturated 48.72 g
  • Polyunsaturated 37.44 g
  • Carbs 16.4 g
  • Carbohydrates (net) 7.35 g
  • Fiber 9.05 g
  • Sugars 1.54 g
  • Protein 174.55 g
  • Cholesterol 436.58 mg
  • Sodium 2049.18 mg
  • Calcium 361.35 mg
  • Magnesium 374.61 mg
  • Potassium 3398.47 mg
  • Iron 10.9 mg
  • Zinc 5.13 mg
  • Phosphorus 2162.96 mg
  • Vitamin A 4.63 µg
  • Vitamin C 33.35 mg
  • Thiamin (B1) 1.83 mg
  • Riboflavin (B2) 1.72 mg
  • Niacin (B3) 70.73 mg
  • Vitamin B6 5.19 mg
  • Folate equivalent (total) 229.53 µg
  • Folate (food) 229.53 µg
  • Vitamin B12 25.66 µg
  • Vitamin E 36.64 mg
  • Vitamin K 15.88 µg
  • Water 541.24 g



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