Pistachio Crusted Salmon
Updated Nov 30, 2023
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Pistachio crusted salmon is an elegant salmon dinner with a deliciously crunchy topping. Each salmon fillet is coated with a blend of chopped pistachios, garlic, honey, Dijon mustard, and fresh lemon juice, then baked until perfectly tender and golden. It’s a surprisingly easy recipe that will wow your guests!
Crunchy nut toppings are a great way to add visual interest and texture to an otherwise simple baked salmon. Crusted seafood often contains breadcrumbs, but this chopped pistachio mix is just as satisfying, if not more so. The crunch is a bit heartier and when the chopped nuts are mixed with layers of sweet and savory flavors, I think you’ll find it’s hard to stop at just one fillet!
So if you’re looking for a salmon recipe to put on the menu for an easy weeknight dinner or dazzling dinner party, this pistachio-crusted version ought to be at the top of your list. It’s a beautiful entree that’s low effort and will satisfy all pistachio and salmon lovers. And if you’re not sure what to serve with it, I’ve got delicious options below!
Pistachio-Crusted Salmon Ingredients
- Salmon Filets: You can make this with individual salmon fillets (which is what I’m doing today) or one large piece (the equivalent to half of a salmon). And if you need some guidance on what kind of salmon to buy, I’ve got a whole post talking about Coho vs Sockeye vs King salmon.
- Pistachios: The key here is to chop the pistachios somewhere between a fine and rough texture. If they’re too big the topping won’t stay together as well and will likely fall off the salmon. But if they’re too fine, you’ll lose that visual interest.
- Sweetener: You can use either maple syrup or honey, it’s up to you! The stickiness of the sweetener helps hold everything together.
- Flavor Additions: Lastly, you’ll need fresh garlic, Dijon mustard, and a splash of fresh lemon juice to tie it all together!
Find the printable recipe with measurements below.
How To Make Pistachio Crusted Salmon
Prep the salmon. Preheat the oven to 375°F (190°C) and let the salmon come to room temperature for 15 minutes. Place the salmon fillets on a parchment-lined baking tray, pat them dry with a paper towel, and season with salt and pepper. Don’t skip the patting as this will help the topping stick!
Stir the coating. In a separate mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, and pistachios.
Coat the salmon. Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon. Be careful when you do this as the pistachio mixture can easily fall off.
Cook the salmon. Bake the salmon for 12 to 15 minutes, or until cooked through. You’ll know when the salmon is done when it reaches 145°F and flakes easily with a fork. I also like to use an instant-read thermometer to double-check the internal temperature!
I love to serve pistachio-crusted salmon with a fresh and easy side salad, like this massaged kale salad or cucumber salad. For a heartier meal, pair this with roasted potatoes, black lentils, and roasted vegetables like roasted broccoli or roasted asparagus! You can take a peek at all the sides in this side dish category.
Frozen salmon can be a better choice if you can’t get fresh-caught salmon! Because who knows how long the “fresh” salmon on the ice at the market has been sitting there. But before baking, it’s ideal to thaw it in the fridge overnight. Otherwise, let it thaw in cold water for about an hour.
Yes! If you’re not a fan of pistachios, you can also use finely chopped almonds for the same nutty flavor and crunchy texture. And if you end up loving this almond crust, I’ve got a delicious almond herb-crusted cod recipe in my Healthy Meal Prep cookbook!
Tips For Storing Cooked Salmon
- For storing: Any leftover fillets can be stored in the fridge in a sealed container for 2 to 3 days.
- For reheating: The best way to reheat salmon is back in the oven to prevent it from drying out fast. You can do so by drizzling a little olive oil on top and baking them in the oven at 300°F for about 5 to 10 minutes. Alternatively, you can microwave it the same way for a few minutes until warmed through.
- How to freeze: Since you want the pistachio topping to be as fresh and crunchy as possible, freezing isn’t the best option.
More Easy Salmon Recipes
I’ve got an abundance of salmon recipes on my website, so make sure you try them all!
- Air Fryer Salmon: This is my go-to recipe if you’ve got an air fryer!
- Salmon Bites: Who can resist these little salmon bites with lemon garlic butter?
- Salmon Salad: Once you’ve got cooked salmon on hand, flake it into this deliciously creamy salad.
- Orange Glazed Salmon: Citrus and salmon are the dreamiest pairings in this easy dinner idea.
- Salmon Patties: When craving a patty-type dinner, you’ll love these salmon patties!
If you love pistachios as much as I do, I can’t wait for you to make this pistachio-crusted salmon. Once you do, drop a comment in the comment box below! I’d love to hear your thoughts, and your comment will help others in the community.
Pistachio Crusted Salmon
- Prep the salmon. Preheat the oven to 375°F (190°C) and let the salmon come to room temperature for 15 minutes. Place on a parchment-lined baking tray, pat it dry with a paper towel, and season with salt and pepper
- Stir the coating. In a mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, and pistachios.
- Coat the salmon. Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon.
- Cook the salmon. Bake the salmon for 12 to 15 minutes, or until cooked through.
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