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!
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.
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
Top Tips
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.
Storage
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.