salmon on sheet pan with herbs on top

Salmon Roasted In Butter and Almonds

I wanted to share this recipe from one of my favorite cookbooks, The Grain Brain Cookbook, by Dr. David Perlmutter.  I have fixed this recipe many times and it’s always delicious.  Enjoy!

Salmon Roasted In Butter and Almonds
Recipe Type: Fish
Cuisine: American
Author: Dr. David Perlmutter
Serves: 4 servings
  • 1 (1.5 pound) skin-on salmon fillet
  • Salt and pepper
  • 6 T unsalted butter
  • 3/4 C slivered almonds
  • 1 T freshly squeezed lemon juice
  • 2 T chopped fresh chives
  • Cracked black pepper, optional for garnish
  1. Preheat the oven to 500 degrees F.
  2. Season the salmon with salt and pepper to taste. Set aside.
  3. Place the butter and almonds in a small baking pan in the preheated oven. When the butter is melted, add the salmon, flesh-side down. Roast for 5 minutes; then, turn and continue to roast until the salmon is barely beginning to flake, about 3 minutes more. (You can test by sticking the point of a small, sharp knife into the flesh to see if it flakes or easily come apart.)
  4. Remove the pan from the oven and transfer the salmon to a serving platter. Stir the lemon juice and chives into the “sauce” in the pan and immediately pour over the salmon.
  5. Sprinkle with cracked black pepper, if desired, and serve.
Calories: 602 Fat: 46 gm Carbohydrates: 5 gm Sugar: 1 gm Sodium: 377 mg Fiber: 3 gm Protein: 42 gm

About the author

Susan Taylor, RDN LD is a registered dietitian / nutritionist with 20+ years experience in the nutrition field.  Susan has worked in a variety of clinical settings including hospitals, longterm care, rehab, and private practice. She currently enjoys life in the Charleston, SC area and is always looking for ways to fit in a little more beach time.