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You’ll love this baked salmon with a crispy almond crust flavored with horseradish and dill.  This is an easy but fabulous dish that only takes 20 minutes to make.Salmon horseradish 2I love salmon and have it for dinner each week as part of my routine. Most days I am busy with clients, running my business, meditating, tapping, doing yoga, all the joys of life.   I don’t want to make anything hard or time consuming but I still want my food to be delicious.  Salmon is very easy to cook. This is one of my favorite recipes.

It is hard to find wild salmon this time of year but the next best thing, according to my fishmonger, is salmon raised in pens where ocean water flows in and out.  Since they are not in a contained system the salmon are not living in their own poop.  Many fish stores have different salmon to choose from. Find out how they are raised, wild is always best.  Ask for a piece from the front end rather than the tail, it tends to be more moist.

Salmon horse wedge

Salmon has lots of protein with incredible amounts of omega 3’s – DHA and EPA.  These fatty acids help our brain, making us happy and smart.  They also lower inflammation, reducing pain.   Since our body can’t make omega-3 fatty acids, it is important to get them from the foods we eat.


Almond crusted salmon is best eaten immediately. If you have leftovers, store in the refrigerator for up to 3 days. Reheat gently in the oven. 

If you like this recipe you may also like these other salmon dishes:

If you like this recipe try these other easy salmon recipes:

Sheet Pan Miso Maple Salmon with String Beans

Paleo Blackened Salmon 

Balancing Garlic and Herb Crusted Salmon

If you would like to have more of these delicious healthy recipes sent to you each week, CLICK TO SIGN UP for my email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.

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Top 10 Anti-Inflammatory Foods

Salmon with Almond Dill Horseradish Crust

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  • Author: Ingrid DeHart
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


A simple salmon dish with a super flavorful almond crust.


  • 24 ounces salmon fillet, skin removed
  • 1/3 cup organic almond flour
  • 4 tablespoon prepared horseradish
  • 1/2 whole shallot, minced (about 2 tablespoons)
  • 1/2 teaspoon Celtic sea salt divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon organic extra virgin olive oil
  • 2 tablespoons fresh dill, chopped


  1. Heat oven to 450 degrees.
  2. In a medium bowl mix almond flour with 1/4 tsp of the salt and 1/8 tsp of pepper, along with the shallot, dill, and horseradish.
  3. Add the olive oil and mix to combine. Set aside.
  4. Lightly oil the bottom of a pan large enough to hold the salmon fillet.
  5. Place salmon on pan. Sprinkle salmon with remaining salt and pepper.
  6. Pat horseradish mixture evenly onto top of the fillet.
  7. Transfer to oven and bake on the top shelf until just cooked through, 7 to 12 minutes, depending on the thickness of your salmon.
  8. Turn heat to broil, and cook until tops are a rich golden brown, 1 to 2 minutes.
  9. I like it when it’s still a little pink in the middle.  It will continue to cook after you remove it from the oven.
  10. Cut into individual servings and enjoy.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Paleo, Gluten Free, Dairy Free, Whole30





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