Baked Pistachio Crusted Salmon

A pistachio crusted salmon filet on a bed of bright green sugar snap peas with a fork.

5 from 1 vote

The crunchy pistachio and herb crust works well with the richness of salmon. Out of the oven, finish your salmon with a squeeze of fresh lemon juice. Serve with asparagus or sugar snap peas.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American

Servings:

Calories: 371kcal

Author: Sally Cameron

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