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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. Rinse salmon; pat dry with paper towels. In a small bowl, combine lime juice and rum. Brush salmon lightly with lime mixture. Let stand at room temperature for 10 minutes.
Meanwhile, in another small bowl, stir together almonds, cocoa powder, salt, coriander and pepper; set aside.
Brush salmon generously with oil. In a large nonstick skillet, cook salmon, skin-side up, over medium-high heat for 1 to 2 minutes or until light brown. Carefully transfer salmon, skin-side down, to the prepared baking sheet.
Bake for 10 minutes. Remove salmon from oven. Top salmon with almond mixture, pressing firmly to adhere. Bake about 1 minute more or until salmon flakes easily when tested with a fork. Serve immediately with lime wedges.