Main Course
Provided by:
Almond Board of California

Maple Baked Salmon with Chopped Almonds

Maple Baked Salmon with Chopped Almonds
Developed for the Almond Board of California by Award-Winning Author Liz Pearson

The delectable flavour of baked salmon marinated with sweet maple dressing makes this dish taste so good it will definitely become a mealtime staple. The almonds are a great source of fibre and magnesium, while the salmon provides an excellent dose of healthy, omega-3 fats.

Makes 4 servings.

4 skinless, salmon fillets (each fillet should be about 3 ounces or 85 g)
½ cup (125 mL) almonds, chopped coarsely
¼ cup (50 mL) maple syrup
¼ cup (50 mL) orange juice
2 tablespoons (25 mL) fresh, lemon juice
2 tablespoons (25 mL) light, soy sauce
2 cloves garlic, crushed


Preheat the oven to 425ºF (220ºC). Line an 8-inch (20 x 20 cm) square baking pan with parchment paper.

Place the four salmon fillets in pan leaving ½ inch (1 cm) between pieces.

Chop the almonds by hand or use a hand held blender (it only takes a few seconds with a hand held blender). Distribute the chopped almonds evenly on top of the fillets.

In a small bowl, mix together the maple syrup, orange juice, lemon juice, soy sauce and crushed garlic.

Use a spoon to gently baste the marinade over top of each fillet.

Bake salmon for about 15 to 20 minutes or until fish is just done.

While the fish is baking, baste top with marinade at least once or twice.

When removing fish from the pan, leave the leftover marinade behind and discard.

Serve the fish with brown rice and a green salad or vegetables.

Nutritional Analysis: 1 salmon fillet

Calories: 260 kcals Cholesterol: 54 mg
Total fat: 15 g Fibre: 1.1 g
Sat Fat: 2.4 g Calcium: 45 mg
Mono Fat: 6.6 g Magnesium: 54 mg
Poly Fat: 4.8 g Sodium: 187 mg
Carb: 11 g Potassium: 446 mg
Protein: 21 g Vitamin E: 2.3 mg

* total alpha-tocopherol equivalents

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