This pistachio crusted salmon is an easy, elegant dinner that's full of flavor. Tender salmon fillets topped with a crunchy mix of pistachios, panko, fresh herbs, Dijon mustard, and a touch of honey. The result is a savory-sweet crust that bakes up crisp and golden in under 20 minutes. Whether you're cooking for guests or just upgrading your weeknight dinner, this recipe is sure to get compliments.
When fresh wild salmon is available, here is a favorite way to cook it. You've got to try this pistachio crusted salmon. The crunchy crust is delicious counterpart to the tender salmon, and it's so easy to make. Serve with fresh asparagus, rice or potatoes, and a fresh green salad for a complete spring dinner. Gluten-free option too.
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Why You'll Love This Recipe
- Quick and easy - Ready in under 30 minutes with simple ingredients.
- Crunchy and flavorful - A savory-sweet crust with pistachios, Dijon, and herbs.
- Dinner-party worthy - Elegant enough for guests, easy enough for weeknights.
Love pistachios? Try this pistachio crusted pork rib roast.
Recipe Ingredients
- Salmon fillets - Wild-caught is ideal for flavor and sustainability, but good-quality farmed salmon works too.
- Mustard - Creamy Dijon adds tang and depth to balance the sweet crust.
- Butter - Use unsalted butter at room temperature to help bind the crust.
- Honey - A mild honey works best, or substitute a zero-sugar honey alternative if needed.
- Pistachios - Use raw, unsalted, shelled pistachios for clean, nutty flavor.
- Panko breadcrumbs - Use unseasoned panko, either regular or gluten-free for a crunchy texture.
- Herbs - Chopped chives and Italian parsley brighten the crust with fresh flavor and color.
Please see the recipe card for measurements, salt, and pepper.
Substitutions and Variations
- No Pistachios? - Try chopped walnuts, almonds, pecans, or hazelnuts.
- No Dijon? - Use whole grain mustard or a mix of yellow mustard and lemon juice.
- Make it dairy-free - With a plant-based butter.
- Add a citrus twist - Mix lemon zest into the crust for brightness.
For a terrific appetizer with either pistachios or walnuts, try these goat cheese crostini with baked nectarines.
Recipe Instructions
Pre-heat the oven to 425°F. If preferred, skin the salmon. With a very sharp, thin knife (like a filet knife), remove the skin and trim out any dark purple areas. This is the blood line and it can be strong tasting. If you don't mind that, skip the trimming and bake skin-on.
- Place filets on a foil covered or parchment covered rimmed baking sheet. Season with salt and pepper.
- In a small bowl, mix the mustard, butter and honey into a smooth paste.
- In another small bowl, mix the pistachios, panko crumbs, parsley, and chives.
- Spread a little of the butter mixture on top of the filets. Coat the top of the filets with some of the nut-crumb-herb mix, patting lightly.
- Roast salmon for 12-14 minutes, depending on the thickness of the filets, to 145°F. Serve with lemon wedges to squeeze over the top.
Serving Suggestions
Serve pistachio crusted salmon with these delicious side dishes:
- Riced mashed potatoes.
- Simple roast asparagus or easy french green beans.
- Honey roasted carrots.
- Fennel orange salad with orange vinaigrette.
Recipe FAQs
Yes. You can prep the crust mixture a few hours ahead and store it in the fridge, and skin the salmon if desired. For best texture, assemble and bake the salmon just before serving.
You can use other nuts like almonds, walnuts, or pecans. Each adds a different flavor but still creates a great crunchy topping.
Yes. The crust goes on the top side, so you can bake with the skin on. It can easily be removed after baking, if preferred.
The salmon should register 140-145°F in the thickest part with a digital thermometer. Don't overcook-salmon can go from moist to dry quickly.
More Salmon Recipes
Salmon is versatile and easy to cook! Try some of these recipes when you want to enjoy salmon.
Did You Make This Recipe?
If you make pistachio crusted salmon, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Baked Pistachio Crusted Salmon
Ingredients
Salmon
- 4 6-ounce salmon fillets
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- ½ cup finely chopped unsalted shelled raw pistachios or dry roasted
- ¼ cup Panko crumbs or dry breadcrumbs gluten-free or regular
- 2 tablespoons finely chopped fresh Italian parsley
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated garlic powder optional
Garnish
- 4 lemon wedges
Instructions
Prep the salmon and preheat the oven
- Preheat the oven to 375°F. You can bake the salmon either skin-on or skinned, whichever you prefer. If skinning, trim away the dark purple area on the underside, called the bloodline, as it can taste strong. For how to skin salmon, see my post with step-by-step photos.Place the fillets on a foil-lined or parchment-lined rimmed baking sheet. Pat dry with paper towels and season lightly with salt, pepper, and garlic.
Make the topping
- In a small bowl, mix the Dijon mustard and honey into a smooth paste. In another small bowl, combine the pistachios, breadcrumbs, and parsley.
- Spread the honey-mustard mixture over the tops of the salmon fillets, then press the pistachio mixture onto the tops, patting lightly so it adheres. If you have extra topping, it can be refrigerated for a few days. Sprinkle it over veggies.
Bake the salmon
- Roast for 10-12 minutes, depending on the thickness of the fillets and how cold the salmon is going into the oven. Bake until the salmon reaches 140°F - 145°F in the thickest part. Serve with lemon wedges for squeezing over the top.
Notes
- No pistachios - Try chopped walnuts, almonds, pecans, or hazelnuts instead.
- No Dijon - Use whole grain mustard, or substitute yellow mustard with a little lemon juice.
- Add citrus - Mix a little lemon zest into the topping for extra flavor lift.
- Mild onion flavor - Add chopped chives to the topping mixture.
Nutrition
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GregB from Austin says
Chef Sally, I plan to make this recipe this week for my family, and we're all eagerly looking forward to it. However, I don't have a convection oven and have never cooked with one, just an old-fashioned electric stove. I'm accustomed to cooking salmon on the grill, or in a skillet, and thus am even further removed from any experience with "salmon + oven"...
I've got filets (shipped to me frozen from Togiak, AK) that are about 1-1/2" thick, or will be after I've trimmed them. Do you have any tips for time or temp in a regular oven?
Thanks!
Sally says
Hi Greg! Once you do this you'll see how easy it is, roasting salmon in the oven. Any oven will do. You don't need convection. For a regular oven, roast at 400 degrees. Be sure when you prep the filets (after you skin them) trim out any dark bloodline, which can be strong tasting. When the salmon is done the crust will be golden brown and the filets just barley opaque inside. It will depend too on personal preference - if you like your salmon more done or more rare. If you have a digital thermometer. the center should be about 145 degrees. Please comment back and let me know how it goes! One more tip, make sure the salmon is close to room temp before roasting. Thaw overnight in the refrigerator (never on the counter), then allow to sit on the counter for a good 45 minutes to get the chill off. Your fish will roast better and you'll get better results.
GregB from Austin says
I made this tonight and it was hugely successful. The crunch of the pistachios, the zing of the dijon, and the richness of the fresh salmon were in perfect balance. I used salted pistachios and thus needed no salt to season the fish, just pepper; it came out great. We had a great Willamette Pinot Noir which paired perfectly. Thanks for the recipe - and the inspirational write-up on food styling.
Lyndsey says
I made the salmon last night. Oh goodness, five stars, way too good! Great directions! It was gorgeous and delicious!
Chef Sally says
Great Lyndsey! Thanks for letting me know. Good to know when it works!
Lacey @ dishfolio.com says
Great photos and story! We'd love for you to share in our food community at dishfolio.com!
kristina says
I really enjoyed reading this and see that your notes have paid off by this great summary you've written!! Looks like a very useful two days and really worth the experience. I really believe you have to learn some of these things in person and a workshop with Matt & Adam is perfect. I have not worked with Food Fanatics so I can't say, but surely if Matt and Adam work with them, they must be good too!
Thanks for sharing!
Kristina