Cruxh the almonds. I put them in the Ziploc and roll over them with a rolling pin until it’s the consistency of breadcrumbs.

Add in the chili powder, paprika, garlic powder, and onion powder.

Spray salmon with cooking spray and coat all over with the almond/spice mixture. I cut mine in pieces and drop in the Ziploc and shake til covered. Note – you don’t want the salmon to be too thick or it won’t cook as fast.

Preheat a large frying pan on medium for a few minutes. Spray with cooking spray and drop in the salmon.

Cook for around 4 minutes on each side. The goal is the salmon will separate easily with a fork.

Once the salmon is done, remove it from the pan.

Add the syrup and soy sauce just for 2 minutes until it thickens.

Serve salmon with the sauce over it. I serve mine over simple coconut rice with asparagus on the side.