top of page

Salmon with toasted almonds, coconut chilli & lemon zest

It might sound strange but good Friday was all about the fish dish!

Some years we had smoked fish with boiled potatoes drizzled with garlic lemon juice and parsley. Some years salmon. Over the years, I have come up with some new ideas to jazz things up and make them a bit more interesting. Here is my spin on a good Friday fish.


• 6 x Fresh salmon fillets • Olive oil • ½ cup of sliced almonds • ¼ cup of shredded coconut • Zest + juice of two lemons • ½ teaspoon of chilli flakes


In a non-stick pan toast the almonds with a few tablespoons of olive oil, then add the coconut toast lightly, add in chilli flakes, lemon zest and juice, stir and remove from stove.

In a pan drizzle over a good amount of olive oil, season with salt and bring it to high heat, make sure you keep an eye on this, do not walk away from the pan.

Pat dry the skin of the Salmon, place this skin down and let it sear until nice and golden, you will see from the sides of the salmon when it is starting to cook through, as the colour will start to change from bright orange to light pink. Flip over the fillet when the skin is crispy and cook for a further 1 minute.

Remove and place on a platter, before serving sprinkle over the coconut chilli almond and lemon mix.

Serve with my pear and blue cheese salad.

15 views0 comments

Recent Posts

See All


bottom of page