For the second take, I experimented with using a little less maple syrup, as salmon has somewhat of a natural sweetness itself (at least to me). It tasted great, and my kids approved which is a true sign of success.
I've written both recipes with proportions for a full meal, in case you're a little less maintenance and don't feel like whipping up both for dinner. Note I used a shallow dish to dredge the salmon in one, and a Ziploc bag in the other. Either method will work to coat the fish.
Lemony Almond-Crusted Salmon
4 tbs. ghee
zest & juice of one lemon
2 cups almond meal
2 tsp. salt
1 tsp. pepper
1 1/2 lb. salmon fillets
seasoning, to taste (I used Penzey’s Mural of Flavor… for example, garlic, chives, dill, thyme etc. would all work)
Preheat oven to 350. Melt butter in a small saucepan; remove from heat and stir in lemon zest and juice. Put almond meal, salt and pepper in a large bowl or bag.
Rinse and pat fish dry. Dip each filet in butter, then bread with almond mixture.
Place in a baking dish, pouring extra lemon butter sauce over the fillets. Sprinkle with seasoning and bake for 25 minutes.
Easy Maple Almond Salmon
3 salmon fillets (about 1.5 lbs. of fish)
salt & pepper
1/5 cup pure maple syrup
juice of 1/2 lemon
1/2 cup almond meal
Preheat oven to 350. Sprinkle both sides of fish with salt and pepper. Combine maple syrup and lemon juice in a shallow dish, and put almond meal in a second. Dip salmon in maple mixture, then dredge in nut meal, patting to coat.
Place on a rimmed baking sheet and bake for 20-25 minutes or until cooking through