Pistachio Crusted Salmon

This pistachio crusted salmon is a quick, flavorful dinner that feels special without being complicated. Tender salmon is topped with a bright lemon-Dijon glaze and a crisp pistachio crust, then baked until perfectly flaky in under 20 minutes. It's easy enough for a weeknight dinner and special enough to be apart of a holiday meal.

Jennifer Farley

Prep Time 10

Cook Time 18

Total Time 28

Serving Size servings

Equipment

baking sheet
Parchment paper

Ingredients

4 salmon fillets (about 6 oz each)
Sea salt and black pepper to taste
1 Tablespoon olive oil
1½ Tablespoons Dijon mustard
1½ Tablespoons lemon juice , fresh squeezed
2 medium garlic cloves
lemon zest from 1 lemon
⅔ cup pistachios shelled and unsalted
fresh parsley chopped, optional

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Pat salmon fillets dry with paper towels. Season lightly with salt and pepper, then place skin-side down on the prepared baking sheet.
In a small bowl, whisk together olive oil, mustard, honey, lemon juice, garlic, and lemon zest until smooth. Brush about two-thirds of the glaze over the salmon, reserving the rest.
Finely chop the pistachios. A food processor or blender works well, but only pulse briefly. You can also crush them using a bag and meat mallet.
Stir the chopped pistachios into the remaining glaze. Spoon the mixture evenly over each fillet and gently press it onto the salmon.
Bake for 14–18 minutes, depending on thickness. The salmon should flake easily with a fork and reach an internal temperature of 140–145°F.
Let rest for a 2-5 minutes. Sprinkle with parsley if using and serve warm.

Notes

If using a food processor or blender to chop the pistachios, don’t process for too long; pistachios will start turning into nut butter.
Unsalted pistachios give you better control over seasoning. If using salted, reduce added salt.
This salmon pairs well with asparagus, green beans, broccoli, mashed white sweet potatoes, or cauliflower mash.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 325°F oven for 8–10 minutes. Avoid microwaving since it can dry out the fish and soften the crust.
I don’t recommend freezing if you want to preserve the crisp pistachio crust. While the salmon can technically be frozen for up to 2 months, the texture of the topping will soften once thawed.