Pistachio Crusted Salmon

This pistachio crusted salmon is tender, flaky, and full of nutty flavor. I love how the crunchy pistachio topping pairs with the rich salmon, while the touch of honey or maple syrup adds just the right hint of sweetness.

Why You’ll Love This Recipe

I like this recipe because it feels gourmet while still being quick and simple to prepare. The pistachio crust gives the salmon a beautiful texture and presentation, making it perfect for weeknight dinners or special occasions. I also enjoy that it’s a lighter dish that still feels satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1300 grams salmon fillet, pin bones removed approx. 1300 grams
1 tbsp. olive oil
2 garlic cloves minced
2 tbsp. honey or maple syrup
salt and pepper to taste
½ cup shelled pistachios chopped by hand or in food processor
1 lemon, cut into wedges to serve with cooked salmon

Directions

1. I start by preheating my oven to 400°F (200°C).
2. I place the salmon fillet on a parchment-lined baking sheet and pat it dry with paper towels.
3. I brush the top with olive oil and rub in the minced garlic.
4. I drizzle honey or maple syrup evenly over the salmon.
5. I season with salt and pepper to taste.
6. I sprinkle the chopped pistachios over the top, pressing them gently so they stick to the salmon.
7. I bake the salmon for 15–20 minutes, depending on thickness, until it flakes easily with a fork and the pistachio crust is golden.
8. I serve the salmon hot with lemon wedges on the side for squeezing.

Servings and Timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 20 minutes to cook, so I plan for about 30 minutes total.

Variations

Sometimes I add fresh herbs like parsley or dill to the pistachio crust for extra flavor. I also like to mix in a little Dijon mustard with the honey before brushing it on for a tangier glaze. For a spicier version, I sprinkle in a pinch of cayenne or red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the salmon gently in the oven at 300°F until heated through, which helps keep it moist. I avoid microwaving since it can dry out the fish.

FAQs

Can I use skin-on salmon?

Yes, I usually do since the skin helps keep the salmon moist during baking.

Can I prepare this ahead of time?

Yes, I assemble the salmon with the crust up to 4 hours in advance, cover, and refrigerate until ready to bake.

Do I have to use pistachios?

No, I sometimes use almonds, walnuts, or pecans for a different twist.

How do I know when the salmon is done?

I check that it flakes easily with a fork and reaches an internal temperature of 145°F.

Can I make this recipe with smaller fillets?

Yes, I divide the topping evenly over individual fillets and adjust the cooking time slightly.

What sides pair well with pistachio salmon?

I like roasted vegetables, wild rice, couscous, or a fresh green salad.

Can I make this recipe dairy-free?

Yes, it’s naturally dairy-free since the crust doesn’t use cheese or butter.

How can I make the pistachio crust stick better?

I press the nuts firmly into the honey or syrup glaze so they adhere well.

Can I cook this in an air fryer?

Yes, I cook at 375°F for about 10–12 minutes, depending on the thickness of the salmon.

Does this recipe freeze well?

I don’t recommend freezing once baked, but I sometimes prepare the salmon with the crust and freeze it raw, then bake straight from frozen, adding extra cooking time.

Conclusion

I enjoy making this pistachio crusted salmon because it’s flavorful, nutritious, and quick to prepare. The crunchy pistachio topping and sweet glaze make it feel like a special meal without requiring much effort. It’s one of my favorite go-to salmon recipes when I want something both healthy and elegant.

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