Pistachio Crusted Salmon

Name: Pistachio Crusted Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 pcs salmon fillet (center-cut, skin-on, about 150 g each); 0.5 cup pistachios (shelled, unsalted, finely chopped); 0.25 cup panko breadcrumbs; 2 tbsp olive oil; 2 tbsp dijon mustard; 1 tsp honey; 1 pcs lemon (zested, then cut into wedges); 1 pcs garlic (clove, minced); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

Flaky, tender salmon fillets topped with a crunchy, vibrant pistachio crust. A quick weeknight dinner that feels elegant enough for company, ready in under 30 minutes.

PREP

10m

COOK

15m

SERVES

100 G

542 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and prep the pan.
Position an oven rack in the middle and preheat to 400°F (200°C). Line a baking sheet with parchment paper.
mix
Make the pistachio topping.
In a small bowl, combine the finely chopped pistachios, panko breadcrumbs, olive oil, minced garlic, lemon zest, salt, and black pepper. Stir together until the mixture resembles damp sand.
TIPPulse the pistachios in a food processor for even, fine pieces—just don't over-process them into butter.
prep
Prepare the salmon.
Pat the salmon fillets thoroughly dry with paper towels. Place them skin-side down on the prepared baking sheet, leaving space between each fillet.
TIPDry salmon helps the topping stick better and ensures a clean sear on the bottom.
mix
Coat the salmon with mustard and honey.
In a small bowl, stir together the Dijon mustard and honey. Brush the mixture evenly over the top of each salmon fillet.
assemble
Press the pistachio crust onto the salmon.
Divide the pistachio mixture evenly among the fillets, piling it on top and pressing gently with your fingers to form an even crust.
TIPDon't push the crust too hard. A light but firm press keeps it intact while baking.
bake · ~15 min
Bake the salmon to perfection.
Bake for 12 to 15 minutes, or until the salmon is opaque and flakes easily with a fork. For medium doneness, an instant-read thermometer should register 130-135°F (54-57°C) at the thickest part.
TIPStart checking at the 10-minute mark—salmon thickness varies and you don't want to overcook it.
serve · ~3 min
Rest and serve with lemon wedges.
Remove the salmon from the oven and let it rest on the baking sheet for 3 minutes. Serve warm with the reserved lemon wedges for squeezing over the top.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For a finer, more even crust, pulse the pistachios in a food processor instead of chopping by hand.
2
Pat the salmon fillets bone-dry before brushing on the mustard-honey glaze to help the crust adhere better.
3
Start checking the salmon's internal temperature at the 10-minute mark to avoid overcooking thinner fillets.
4
Let the cooked salmon rest for 3 minutes before serving so the juices redistribute and the crust stays crisp.
5
If your pistachios are salted, reduce or omit the added salt in the crust mixture to keep the dish balanced.

RECIPE VARIATIONS

Adapt it for your goals.

Herb Crusted

Herb-Crusted

Add 2 tablespoons of finely chopped fresh dill or parsley to the pistachio mixture for a brighter, more aromatic crust that pairs beautifully with the salmon.

Spicy

Mix 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper into the pistachio topping for a gentle heat that complements the rich salmon.

Nut Free