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A perfectly nutty crust meets tender, flaky salmon for a dinner that’s as impressive as it is easy! This pistachio crusted salmon is a perfect blend of elegance and ease, making it ideal for both weeknight dinners and special occasions. The buttery salmon fillet is topped with a crunchy, flavorful pistachio crust infused with honey, mustard, and a splash of lemon for a bright, nutty finish. Ready in 30 minutes, it’s a wholesome dish that pairs beautifully with simple sides like roasted vegetables or a fresh salad.
Elevate dinnertime with this easy yet impressive pistachio crusted salmon recipe. Succulent salmon is topped with crunchy pistachios to make this tasty feast.
So easy to make: This recipe is really easy. Just top the salmon with chopped pistachios and all those other goodies and bake it in the oven. A great midweek meal: This is a quick and easy recipe that you can make in just half an hour and it pairs well with all kinds of sides. Contrasting flavors and textures: This pistachio crusted salmon has it all. Flavor-wise you have sweet, savory and creamy, while texture-wise you have crunchy, soft and succulent, and smooth. This recipe is a feast for all the senses.
Salmon with Pistachio Crust Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salmon filets: Use skin-on or skinless salmon. Honey or maple syrup: For sweetness. Mayonnaise: Adds a creamy element. Pistachios: It’s quicker to start the recipe with already shelled pistachios. Panko: For crispiness and crunch. Parmesan cheese: Grate your own from the block for the best flavor. Garlic: Add extra if you want. Lemon zest: Adds a tangy, citrusy taste.
How to Make Pistachio Crusted Salmon
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season the salmon: Pat the fish dry with paper towels and then season with kosher salt and freshly ground black pepper. Make the creamy topping: Whisk together the honey, mayonnaise, mustard, olive oil, and kosher salt. Brush this over each salmon fillet. Prepare the roasted pistachio crust: Combine oil with crushed pistachios, panko, parmesan, garlic, lemon, and parsley. Spoon this pistachio mixture over the salmon so it sticks to the honey mixture. Roast the salmon: Roast the salmon until done to your liking, let the cooked salmon rest briefly and then serve warm with optional lemon wedges for fresh lemon juice.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, swap the panko for gluten-free breadcrumbs. Spicy version: Adding ¼ or ½ teaspoon of red pepper flakes will bring some heat to this dish. Make it paleo: Omit the mayonnaise and panko. Replace the parmesan cheese with nutritional yeast. Butter: If you want a creamier topping, use butter in place of olive oil. Dijon mustard: Wholegrain mustard would also work if that’s your preference. Pistachio nuts: Almonds, pumpkin seeds, pine nuts, sesame seeds, or pecans are some examples of other nuts and seeds you could use instead of pistachios. Fresh parsley: Dill weed is a great herb to either add or replace the parsley with. Fresh oregano also pairs well with salmon, as does rosemary. Salmon: This recipe also works great with cod, halibut or thick cuts of tilapia.
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days. Freeze: You can freeze the salmon once it’s completely cooled. Wrap it tightly first in plastic wrap and then in foil and freeze for up to 3 months. Thaw: Defrost it in the refrigerator overnight. Reheat: Preheat your oven to 275°F, put the salmon on a baking sheet, wrap it with foil and bake for about 15 minutes once the oven is hot enough. The foil will help prevent the salmon from drying out.
Top Tips
Chopped or crushed pistachios: I recommend crushing or chopping the pistachios so there are small but still enough crunchy bits to coat the top. If you create a powder and combine it with the other ingredients for the topping, it will be a paste and not have the best texture once cooked. Foil: If you don’t have parchment paper, use foil and make sure to spray or rub a little bit of oil on the foil to help prevent the salmon from sticking to it. Let it rest: Give the salmon a few minutes to rest before serving for max juiciness.
Easy Pistachio Salmon FAQs
Can I eat this hot or cold?
Eating this hot is highly recommended. Salmon is also delicious cold though, so feel free to pre-cook the salmon, let it cool, put it in the fridge, and add it to a salad.
How can I tell when the salmon is perfectly cooked through?
If you have a digital thermometer, that’s the best way to gauge when your salmon has reached the temperature and doneness of choice. If you don’t have a thermometer, check the salmon around the 8 or 9 minute mark by gently pressing down on the top. If it springs back and feels firm, your salmon is done. If it stays compressed and feels squishy, it needs more time. Don’t forget to let it rest as it will continue cooking and the juices need to be reabsorbed into the salmon.
Can I use frozen salmon fillets?
Yes but thaw them first and pat them dry with a paper towel. You can use any kind of salmon including wild caught salmon (wild salmon) or whatever your fishmonger has in stock.
Elevate dinnertime with this easy pistachio crusted salmon recipe. Succulent salmon is topped with crunchy pistachios to make this mouthwatering feast.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Pat the salmon dry with paper towels.
Season the salmon with salt and pepper on both sides and place on the parchment lined baking sheet.
In a small bowl, combine the honey, mayo, whole grain mustard, 1 tablespoon of the olive oil, and a pinch of salt.
Brush the mixture over the tops and sides of the salmon. It will be very sticky, but this is what you want so the pistachio mixture can stay on top of the salmon.
In a medium bowl, combine 2 tablespoons of olive oil with the crushed pistachios, panko, parmesan, garlic cloves, lemon zest, and finely chopped parsley.
Spoon over the tops of the salmon filets, gently pressing down with the back of your spoon to adhere the mixture to the salmon. Try to avoid touching it with your fingers as it will stick.
Roast in the oven for 8 to 10 minutes if you like your salmon silky and smooth (an internal temperature between 125 and 135°F) or 10 to 12 minutes if you prefer your salmon a bit firmer (an internal temperature between 135 and 145°F).
Remove from the oven and let rest for 5 minutes before serving.
Plate and serve warm along with your favorite sides.
Notes
Chopped or crushed pistachios: I recommend crushing or chopping the pistachios so there are small but still enough crunchy bits to coat the top. If you create a powder and combine it with the other ingredients for the topping, it will be a paste and not have the best texture once cooked. Foil: If you don’t have parchment paper, use foil and make sure to spray or rub a little bit of oil on the foil to help prevent the salmon from sticking to it. Let it rest: Give the salmon a few minutes to rest before serving for max juiciness.
Pistachio crusted salmon is a delicious recipe and it’s a quick and easy dish the whole family will love. With its succulent texture and crunchy pistachio crust, it’s simple enough for a weeknight dinner and also special enough for a dinner party. You can serve pistachio crusted salmon with all kinds of sides – you’ll find it goes with just about anything.
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Loved the crunch from the pistachio crust. The salmon was bursting with flavor!
A total hit, bursting with flavor and so elegant!