Salmon with Toasted Almonds

“Salmon with Toasted Almonds”

Submitted by:

Ragnar Edvardsson,
Department of Anthropology, The Graduate Center, City University of New York

Butchery and Ethnographic Info: 

For this recipe all bones must be removed from the salmon, so after you remove the head and tail and fillet the fish, go over it carefully to make sure that every bone is gone. Then the fish should be sliced into small pieces.


  • Salmon
  • Salt
  • Garlic butter 
  • Slivered almonds 
  • Baked Potatoes 


Preheat the oven to 375°. Place the fish in the dish in an even layer and sprinkle with salt and slivered almonds. Put in the oven and watch it carefully until the almonds begin to toast and the fish begins to sizzle. Put a few teaspoons of garlic butter on top as soon as you take it out of the oven so that it can melt quickly. If you do not have garlic butter, you can melt some butter with a few cloves of finely chopped garlic in it and then pour it over the top as the fish comes out. Be careful not to over cook the fish. Serve it with baked potatoes and a salad.