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Pistachio Crusted Salmon

Irresistibly Rich Pistachio Crusted Salmon in Just 30 Minutes

This Pistachio Crusted Salmon is a quick and elegant dish featuring a rich, buttery flavor and delightful crunch, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Choose fresh, bright orange-red fillets for the best flavor and texture.
  • 0.5 teaspoon Kosher Salt Use to enhance the taste of the salmon and crust.
For the Topping
  • 0.5 cup Pistachios Finely chopped for a rich, nutty texture.
  • 0.5 cup Panko Breadcrumbs Light and crispy; can be swapped with gluten-free options.
  • 1 small Shallot Finely chopped.
  • 2 cloves Garlic Chopped finely for maximum flavor.
  • 2 tablespoons Chopped Parsley Adds a fresh pop of color; optional.
  • 1 tablespoon Fresh Lemon Zest Brightens the dish.
For the Binder
  • 3 tablespoons Mayo Acts as a binder for the topping.
  • 1 tablespoon Honey Contributes sweetness and browning.
  • 1 tablespoon Dijon Mustard Adds a tangy kick.
For Cooking
  • 2 tablespoons Neutral Oil Used to sauté shallots.
  • to taste Flaky Sea Salt For sprinkling on top before serving.

Equipment

  • Oven
  • Nonstick Skillet
  • Mixing Bowl
  • measuring spoons
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C).
  2. Pat the salmon fillets dry with paper towels and season with ½ teaspoon of kosher salt.
  3. Add a splash of neutral oil to a nonstick skillet over medium heat; sauté the finely chopped shallots for about 2-3 minutes until translucent. Then add chopped garlic and cook for another minute.
  4. Stir in chopped pistachios and panko breadcrumbs; cook for around 4-5 minutes until golden brown and aromatic. Mix in chopped parsley and lemon zest.
  5. In a small bowl, combine mayonnaise, honey, and Dijon mustard; whisk until smooth.
  6. Brush a generous layer of the sauce over each salmon fillet, then press into the pistachio-panko topping mixture.
  7. Transfer the coated salmon to a parchment-lined baking sheet and bake for around 20 minutes until the internal temperature is 120°F (49°C).
  8. Let the salmon rest for about 5 minutes before serving. Sprinkle with flaky sea salt and add lemon wedges on the side.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 18gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 400mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 450IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

This recipe can easily be adapted for different fish or even tofu for a vegetarian option. Store leftovers in an airtight container for up to 3 days.

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