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Close-up of a vibrant Pistachio-Crusted Salmon fillet, showcasing the green pistachio crust and flaky pink salmon.

Pistachio-Crusted Salmon

This Pistachio-Crusted Salmon recipe delivers a restaurant-quality meal with flaky, tender salmon complemented by a salty, crunchy pistachio crust. It's surprisingly simple to make and perfect for a weeknight dinner, offering a delightful symphony of textures and flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shelled unsalted pistachios
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil for the crust
  • 1/4 teaspoon garlic powder for the crust
  • Pinch of red pepper flakes optional

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Small bowl
  • Medium bowl
  • Whisk
  • Food processor or ziplock bag and rolling pin
  • Measuring cups and spoons
  • Paper towels
  • Fork
  • Meat thermometer (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat the salmon fillets dry with paper towels.
  3. In a small bowl, whisk together 1 tablespoon olive oil, Dijon mustard, lemon juice, 1/2 teaspoon garlic powder, salt, and pepper.
  4. Brush the mixture evenly over the top of each salmon fillet.
  5. Place the pistachios in a food processor and pulse until coarsely chopped. Alternatively, place pistachios in a ziplock bag and crush with a rolling pin.
  6. In a medium bowl, combine the chopped pistachios, panko breadcrumbs, Parmesan cheese, 1 tablespoon olive oil, 1/4 teaspoon garlic powder, and red pepper flakes (if using). Mix well.
  7. Evenly distribute the pistachio mixture over the top of each salmon fillet, gently pressing it down to adhere.
  8. Place the salmon fillets on the prepared baking sheet.
  9. Bake for 12-15 minutes, or until the salmon is cooked through and the pistachio crust is golden brown. The internal temperature should reach 145°F (63°C).
  10. Let the salmon rest for a few minutes before serving.

Notes

Don’t have pistachios on hand? Walnuts would be a decent alternative. Make sure you're patting the salmon dry before applying the Dijon mixture. Pressing the pistachio mixture firmly onto the salmon helps it adhere. Leftover Pistachio-Crusted Salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. Add the zest of one lemon or orange to the pistachio crust for a bright, citrusy flavor. Mix in a tablespoon of chopped fresh herbs like dill, parsley, or chives to the pistachio crust. Drizzle a little honey or maple syrup over the salmon before adding the pistachio crust.