Pistachio Crusted Salmon
Elevate dinnertime with this easy pistachio crusted salmon recipe. Succulent salmon is topped with crunchy pistachios to make this mouthwatering feast.
Servings: 4
Equipment
- Baking Sheet Large
Ingredients
- 4 Filets salmon 4 to 6 Ounces each, skin-on or skinless
- salt and pepper to taste
- 1 Tablespoon honey or maple syrup
- 1 Tablespoon mayonnaise
- 1 Tablespoon mustard wholegrain or Dijon
- 3 Tablespoons olive oil
- ½ Cup pistachios crushed or roughly chopped
- ¼ Cup panko
- ¼ Cup parmesan cheese finely grated
- 2 Cloves garlic minced or pressed
- zest of 1 lemon
- 2 Tablespoons fresh parsley finely chopped
Optional Garnish:
- 4 lemon wedges
Instructions
- 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.
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.
Nutrition
Calories: 270kcal | Carbohydrates: 14g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 194mg | Potassium: 227mg | Fiber: 3g | Sugar: 6g | Vitamin A: 291IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
