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Pistachio Crusted Salmon Recipe

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4.3 from 77 reviews

This Pistachio Crusted Salmon recipe features tender salmon filets topped with a flavorful, crunchy pistachio crust baked to perfection. Combining honey, mayonnaise, mustard, and a zesty pistachio-panko-parmesan mixture, this dish offers a delightful contrast of textures and a burst of savory, nutty flavors perfect for a quick and elegant meal.

Ingredients

Salmon and Seasoning

  • 4 filets salmon (4 to 6 ounces each, skin-on or skinless)
  • Salt and pepper (to taste)

Honey Mustard Mixture

  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon mayonnaise
  • 1 tablespoon mustard (wholegrain or Dijon)
  • 1 tablespoon olive oil
  • Pinch of salt

Pistachio Crust

  • ½ cup pistachios (crushed or roughly chopped)
  • ¼ cup panko breadcrumbs
  • ¼ cup parmesan cheese (finely grated)
  • 2 cloves garlic (minced or pressed)
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley (finely chopped)
  • 2 tablespoons olive oil

To Serve

  • 4 lemon wedges

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Dry the salmon: Use paper towels to pat the salmon filets dry, which helps the seasoning and toppings adhere better.
  3. Season the salmon: Sprinkle salt and pepper evenly over both sides of the salmon, then place the filets onto the prepared baking sheet.
  4. Prepare honey mustard mixture: In a small bowl, combine the honey, mayonnaise, mustard, 1 tablespoon olive oil, and a pinch of salt. Stir until well blended.
  5. Brush the salmon: Evenly brush this sticky mixture over the tops and sides of the salmon filets to ensure the crust will stick well.
  6. Make pistachio crust: In a medium bowl, mix together 2 tablespoons olive oil, crushed pistachios, panko, parmesan cheese, minced garlic, lemon zest, and chopped parsley until fully combined.
  7. Apply the crust: Spoon the pistachio mixture evenly over the salmon tops, gently pressing down with the back of the spoon to adhere the crust. Avoid using fingers to keep the crust intact.
  8. Roast the salmon: Place the baking sheet in the oven and roast for 8 to 10 minutes for silky, medium-rare salmon (internal temp 125–135°F), or 10 to 12 minutes for firmer, medium salmon (135–145°F).
  9. Rest the salmon: Remove the salmon from the oven and let it rest on the baking sheet for 5 minutes; this helps the juices redistribute for moist, tender fish.
  10. Serve: Plate the salmon filets warm, garnished with lemon wedges, and enjoy with your favorite sides.

Notes

  • Use skin-on salmon if you prefer crispy edges; skin can be easily removed after cooking if desired.
  • If you don’t have pistachios, walnuts or almonds can be a good substitute but change the flavor profile slightly.
  • Be careful not to overbake the salmon to avoid dryness; check for doneness early if using thicker filets.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
  • Serve with simple sides such as steamed vegetables, rice, or a fresh salad to keep the meal balanced and light.

Find it online: https://justsosavory.com/pistachio-crusted-salmon-recipe/