Everyday meals · Global

Acorn Crusted Salmon

Name: Acorn Crusted Salmon
Total time: 40 min
Yield: 2 servings
Cuisine: Global
Ingredients: 2 salmon fillets; 1½ cups (320 ml) of shelled acorns; 2 egg whites

You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.

Published October 16, 2026

EST. TOTAL TIME40 min

DIFFICULTYMedium

SERVES2 servings

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

Tap an ingredient as you get it ready.

2 salmon fillets
1½ cups (320 ml) of shelled acorns
2 egg whites

Let’s make it

Step 1
Use a food processor, blender or other method (meat tenderizer, etc.) to pulverize the acorns into a fine meal. If desired, toast the acorn meal for 5-7 minutes at 375°F/190°C/gas mark 5. Transfer the acorn meal to a dish.
Step 2
Place the egg whites in a shallow dish. Coat each salmon fillet in egg white.
Step 3
Coat each fillet with the acorn meal.
Step 4
Transfer coated fillets to a slightly greased or non-stick baking sheet.
Step 5
Bake for 10-15 minutes in a 425°F/220°C/gas mark 7 oven, or until the fish is flaky when pulled apart with a fork.
Step 6
Heat a few tablespoons of oil in in a frying pan over medium-high heat. When the oil is hot, add the coated salmon fillets.
Step 7
Pan fry the salmon for 2–3 minutes per side, depending on the thickness of the fillet, until fish is flaky when pulled apart with a fork.

Acorn Crusted Salmon

What you’ll need

Let’s make it

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