Pistachio Crusted Salmon
Salmon fillets topped with a crunchy pistachio, panko and Parmesan crust, baked until flaky.
Equipment
- Baking Sheet
- Parchment Paper
- Aluminum Foil
- silicone brush
- Small Bowl
- Measuring Spoons
Ingredients
Ingredients
- 12 ouncessalmon fillets
- 2 teaspoonsDijon mustard
- 1/8 cuppistachioschopped unsalted
- 2 tablespoonspanko bread crumbs
- 1 tablespoonparmesan cheesegrated
- 1 tablespoonbuttermelted
- 1 tablespoonlemon juice
- 1 tablespoonhoney
- 1/4 teaspoonpaprika
- 1/8 teaspoonsalt
- 1/8 teaspoonblack pepper
- 1 clovegarlicminced 1 clove equals 1/2 teaspoon minced garlic
Instructions
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil; if using foil, lightly spray it with cooking spray (optional).
- Pat the 12 ounces salmon fillets dry with paper towels. Place the fillets on the prepared baking sheet, skin side down if the fillets have skin.
- Using a silicone brush or the back of a spoon, spread 2 teaspoons Dijon mustard evenly over the top of each salmon fillet.
- Prepare the pistachio topping: roughly chop 1/8 cup pistachios if they are not already chopped. Grate 1 tablespoon Parmesan cheese. Mince 1 clove garlic (about 1/2 teaspoon minced).
- Melt 1 tablespoon butter (microwave briefly or melt in a small pan). In a small bowl combine the chopped pistachios (1/8 cup), 2 tablespoons panko bread crumbs, 1 tablespoon grated Parmesan, the melted 1 tablespoon butter, 1 tablespoon lemon juice, 1 tablespoon honey, 1/4 teaspoon paprika, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and the minced garlic. Mix until evenly combined.
- Divide the pistachio mixture evenly among the fillets and gently press it onto the mustard-coated top of each fillet to form a compact crust.
- Bake in the preheated oven 10–12 minutes, or until the salmon flakes easily with a fork. The internal temperature should reach about 145°F when done.
- Remove from the oven and let rest briefly (a minute or two), then serve.
Notes
Notes
I have found two 6 ounces filets feeds our small family of three well. This recipe is really easy to double or triple.
If the salmon has pin bones (small white bones along the filet) you can learn how to
remove pin bones from salmon here
. Many salmon filets come prepared from the store or market without pin bones. It’s important to remove these small bones if your salmon has them. Pin bones should not be eaten and can quickly become a choking hazard for children if not removed before serving.
I have found two 6 ounces filets feeds our small family of three well. This recipe is really easy to double or triple.
If the salmon has pin bones (small white bones along the filet) you can learn how to
remove pin bones from salmon here
. Many salmon filets come prepared from the store or market without pin bones. It’s important to remove these small bones if your salmon has them. Pin bones should not be eaten and can quickly become a choking hazard for children if not removed before serving.