Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pistachio Crusted Salmon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful and elegant Pistachio Crusted Salmon recipe that combines a buttery Dijon and honey glaze with a crunchy pistachio and herb crust. Perfectly baked to juicy perfection, this dish is ideal for a healthy weeknight dinner or special occasion.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salmon and Seasoning

  • 1.5 pounds salmon (skinless)
  • Pinch kosher salt
  • Pinch fresh ground pepper

Butter Sauce

  • 2 tablespoons unsalted butter (at room temperature)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey

Crust Mixture

  • 1/2 cup pistachios (shelled and finely chopped)
  • 1/4 cup panko (gluten free)
  • 2 tablespoons chives (finely chopped)
  • 2 tablespoons parsley (finely chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to ensure it reaches the perfect temperature for baking the salmon evenly and achieving a crisp crust.
  2. Prepare Salmon: Line a baking sheet with foil to make cleanup easier. Place the skinless salmon on the baking sheet and season it lightly with kosher salt and freshly ground pepper to enhance its natural flavors.
  3. Make Butter Sauce: In a small bowl, combine the softened unsalted butter, Dijon mustard, and honey, stirring thoroughly until smooth and well blended. This sauce will add a rich, tangy sweetness to the fish.
  4. Prepare Crust Mixture: In another small bowl, mix together the finely chopped pistachios, gluten-free panko breadcrumbs, chives, and parsley. This mixture will provide a flavorful and crunchy coating for the salmon.
  5. Coat Salmon: Spoon the butter sauce evenly over the top of the salmon fillet, ensuring full coverage. Then take about half of the pistachio breadcrumb mixture and press it onto the butter-coated salmon, adding more as needed to form a thick crust.
  6. Bake: Place the coated salmon in the preheated oven and bake for approximately 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the crust has turned golden and crisp.
  7. Serve: Remove the salmon from the oven, cut it into individual filets, and serve immediately. The extra pistachio crumb mixture can be reserved and refrigerated for up to one week, perfect for adding to chicken or lamb dishes.

Notes

  • The use of gluten-free panko makes this recipe suitable for those avoiding gluten.
  • To ensure even cooking, allow salmon to come to room temperature before baking.
  • Extra crust mixture can be stored in the refrigerator for up to one week and used as a crunchy topping for other proteins.
  • If preferred, you can leave the salmon skin on and bake; just adjust cooking time slightly.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/pistachio-crusted-salmon-recipe/