Pistachio-Crusted Salmon features succulent salmon bathed in a honey dijonnaise, then encrusted in crunchy pistachios and golden panko breadcrumbs. Each bite is full of sweet, tangy, and nutty flavor, all on a bed of perfectly tender fish that's ready in just 30 minutes!
Our pistachio crusted salmon works as both a weeknight or date night dinner. Each bite is a symphony of rich textures and flavors. Garnish it with a squeeze of lemon for a citrusy finish or chopped parsley for a light pepperiness.
Looking for other pistachio recipes? Check out our Pistachio Pesto Pasta for a no-fuss restaurant quality meal or our Roasted Pistachios for a sweet hearty snack.
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Why You'll Love Pistachio Salmon
- Taste - This pistachio crusted salmon elevates ordinary salmon to gourmet heights. The combination of savory pistachios and mild salmon is uniquely satisfying.
- Texture - The salmon is baked perfectly with a crispy outside and buttery inside.
- Effort - This salmon recipe is easy. Just prepare the dijonnaise and pistachio mixture, add them to the salmon, then bake.
- Time - It takes just 15 minutes to prep the salmon then 15 minutes to bake it.
Key Ingredients
- Salmon filets - Salmon has a naturally buttery texture and light flavor that goes well with the pistachio panko crust.
- Pistachios - Pistachios make a rich and earthy crust.
- Panko - Panko breadcrumbs are crunchy, airy, and light.
- Olive oil - Olive oil coats the panko and pistachios to get them crispy.
- Mayonnaise - Mayonnaise is the base of the dijonnaise.
- Dijon mustard - Dijon mustard adds a sharp tanginess.
- Garlic - Garlic adds a pungent aroma.
See recipe card for quantities.
Substitutions and Variations
- Soy Sauce - Try this dish with our furikake salmon shoyu sauce.
- Nuts - Use nuts like pecans, walnuts, hazelnuts, or almonds instead of pistachios.
- Lemon - Add a squeeze of fresh lemon juice for a citrusy finish.
Pistachio Salmon Instructions
- Prepare salmon and oven - Remove the salmon from the refrigerator and let it sit on the kitchen counter to temper, about 10 minutes. Heat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil, or grease the baking sheet with vegetable oil, and set aside.
- Make dijonnaise - Add mayonnaise, dijon mustard, honey, minced garlic, smoked paprika, ½ teaspoon kosher salt, and ¼ freshly ground black pepper to a small mixing bowl and whisk until combined. Then set aside. (Photo 1 and 2)
- Make pistachio topping - In a separate small bowl, whisk together panko, pistachios, ½ teaspoon kosher salt, and olive oil. Then set aside. (Photo 3)
- Prepare salmon - Use a sharp knife to slice the salmon across the grain into 4 servings. Then pat the top of the salmon with a paper towel and place the servings on the prepared baking sheet with at least 1 inch between each piece. Season with salt and pepper and use a spoon to scoop and spread the dijonnaise onto the top of each salmon piece. (Photo 4)
- Add panko mixture - Sprinkle the pistachio panko mixture on each piece of salmon, completely covering the tops of the filets. Then gently press the pistachio mixture into the salmon so it sticks to the fish. (Photo 5)
- Bake the salmon - Place the tray of salmon in the oven on the middle rack and cook for 12-15 minutes depending on the thickness of the salmon, or until the internal temperature is 135°F to 140°F. Remove from the oven and transfer to a serving dish or plates. Then sprinkle with chopped parsley and serve with lemon wedges. (Photo 6)
Pro tip - Wrinkle the aluminum foil before lining the baking sheet. The wrinkles prevent the fish from sticking to the foil and make it easy to pick up once the fish is cooked.
What to Serve with Pistachio Crusted Salmon
Serve pistachio salmon for dinner with rice, pan fried potatoes, or our pistachio pesto pasta. It will also be delicious with veggies like our sauteed broccolini, roasted honeynut squash, or parmesan asparagus.
FAQs
No, we love the crispness that the skin adds to the salmon. If you prefer, you can make it without the skin.
Our recipe calls for baking the salmon, but you could also pan fry it for crispier skin.
The salmon is done when the internal temperature reaches around 140°F. The edges will also be crispy and slightly charred and the center will be buttery.
We use dijonnaise as the base sauce and this pairs nicely with the pistachios and salmon. You could also use a soy sauce mixture.
Storage
Refrigerate leftover pistachio salmon in an air-tight container for up to 2 days. When you want to reheat it, heat the oven to 350°F, remove the salmon filets from the refrigerator, and allow the them to reach room temperature (about 15 minutes). Then heat the salmon for 5-10 minutes, until warm.
Cooking Tips
- Be sure to finely chop the pistachios so they have the same texture and cook evenly.
- Use a fish spatula to serve the fish. A fish spatula is long and narrow, making it easy to pick up a piece of fish without it breaking.
- Position your rack in the middle of your oven and not too close to top of the oven or the top of the fish may burn before the center cooks.
- Use a thermometer for the most accurate cooking results. When the salmon is cooked it should have an internal temperature of 135°F to 140°F.
Related Recipes
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📖 Recipe
Pistachio Crusted Salmon
Ingredients
- 1.5 lb salmon cut into 4 6 oz servings
- 2 tablespoon mayonnaise
- 2 tablespoon dijon mustard
- 2 teaspoon honey optional
- 1 garlic clove finely minced
- ¼ teaspoon smoked paprika optional
- 1 teaspoon kosher salt divided, or to taste
- ¼ teaspoon freshly cracked black pepper to taste
- ¼ cup panko
- ¼ cup finely chopped pistachios
- 1 tablespoon olive oil
- 1 tablespoon Italian flat leaf parsley finely chopped
- Lemon wedges for serving
Instructions
- Prepare salmon and oven - Remove the salmon from the refrigerator and let it sit on the kitchen counter to temper, about 10 minutes. Heat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil, or grease the baking sheet with vegetable oil, and set aside.1.5 lb salmon
- Make dijonnaise - Add mayonnaise, dijon mustard, honey, minced garlic, smoked paprika, ½ teaspoon kosher salt, and ¼ black pepper to a small mixing bowl and whisk until combined. Set aside.2 tablespoon mayonnaise, 2 tablespoon dijon mustard, 2 teaspoon honey, 1 garlic clove, ¼ teaspoon smoked paprika, 1 teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
- Make pistachio topping - In a separate small bowl, whisk together panko, pistachios, ½ teaspoon kosher salt, and olive oil. Set aside.1 teaspoon kosher salt, ¼ cup panko, 1 tablespoon olive oil, ¼ cup finely chopped pistachios
- Prepare salmon - Use a sharp knife to slice the salmon across the grain into 4 servings. Pat the top of the salmon with a paper towel and place the servings on the prepared baking sheet with at least an inch between each piece. Season with salt and pepper and use a spoon to scoop and spread the dijonnaise onto the top of each salmon piece. Sprinkle the pistachio panko mixture on each piece of salmon, completely covering the tops of the filets. Gently press the pistachio mixture into the salmon so it sticks to the fish.
- Bake the salmon - Place the tray of salmon in the oven on the middle rack and cook for 12-15 minutes depending on the thickness of the salmon, or until the internal temperature is 135°F to 140°F. Remove from the oven and transfer to a serving dish or plates. Sprinkle with chopped parsley and serve with lemon wedges.1 tablespoon Italian flat leaf parsley, Lemon wedges
Video
Notes
- Wrinkle the aluminum foil before placing it on the baking sheet. The wrinkles prevent the fish from sticking to the foil and make it easy to pick up once the fish is cooked.
- Finely chop the pistachios so they have the same texture and cook evenly.
- Use a fish spatula to serve the fish. A fish spatula is long and narrow, making it easy to pick up a piece of fish without it breaking.
- Position your rack in the middle of your oven and not too close to top or the top of the fish may burn before the center cooks.
- Use a thermometer to help determine when the salmon is finished cooking. When the salmon is cooked, it should have an internal temperature of 135°F to 140°F.
- Refrigerate leftover pistachio salmon in an air-tight container for up to 2 days. When you want to enjoy it, heat the oven to 350°F, allow the salmon to reach room temperature (about 15 minutes), then heat it for 5-10 minutes, or until warm.
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