Pistachio Crusted Salmon
This Pistachio Crusted Salmon is bursting with flavor! A crunchy nutty crust and a tangy honey-lemon glaze make for an elegant, easy dinner.
Equipment
- Baking Sheet
- Parchment paper or silicone baking mat
- Mixing Bowl
- Measuring spoons & cups
- Sharp Knife
- Brush or spoon
Ingredients
- 12 ounces salmon fillets fresh, skin-on or skinless
- 2 teaspoons Dijon mustard
- 1/2 cup pistachios chopped, unsalted
- 2 tablespoons panko bread crumbs
- 1 tablespoon Parmesan cheese grated
- 1 tablespoon butter melted
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic minced (about 1/2 teaspoon)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ease cleanup.
- In a medium bowl, combine chopped pistachios, panko bread crumbs, grated Parmesan, paprika, salt, black pepper, and minced garlic. Whisk in melted butter to coat evenly.
- Pat salmon fillets dry with paper towels. Spread 1 teaspoon of Dijon mustard evenly over the top of each fillet. Press the pistachio mixture firmly onto the mustard-coated side to form an even crust.
- In a small bowl, whisk together lemon juice and honey to make the glaze.
- Place the crusted salmon fillets on the prepared baking sheet, crust side up. Bake for 10-12 minutes or until salmon flakes easily and crust is golden and crisp.
- Remove salmon from oven and immediately brush the lemon-honey glaze over the pistachio crust. Serve hot with your favorite sides.
Notes
- Use unsalted pistachios to better control the seasoning in the crust.
- For skin-on salmon, place fillets skin-side down and apply the crust on the flesh side for best results.
- Reheat leftovers gently in a 350°F oven to keep the crust crispy; avoid microwaving.
- Substitute other nuts like almonds or walnuts for a different flavor twist.
- Glaze is best applied fresh after baking or reheating for maximum flavor and texture.