This beautiful Pistachio CrustedSalmon couldn’t be easier to make! Chopped pistachios, honey, garlic and fresh parsley top salmon filets before going into the oven. A restaurant-worthy dinner that only takes 20 minutes to make!
20 Minute Pistachio Crusted Salmon Recipe
Love seafood, but hate spending hours in the kitchen? This Pistachio Crusted Salmon recipe is here to solve that problem. Not only will it impress your guests, but it can be made in just 20 minutes!
Our family loves salmon, and we don’t normally make it too complicated. Salmon is already so flavorful, even just baked on it’s own with salt, pepper and olive oil. Sometimes we’ll throw on a teriyaki glaze, sometimes not.
Leftover salmon is delicious for a quick lunch the next day or broken up in salads, bowls or even a fish taco!
Make The Pistachio Crust
The topping for this salmon recipe only needs a few ingredients to come together. You can buy pistachios already chopped or buy regular pistachios, shell them and give them a rough chop.
Chopped Pistachios
Honey
Garlic
Fresh Parsley
Stone Ground Mustard
Fresh Lemon Juice
Choose The Perfect Salmon Filet
Choosing the perfect salmon is key to creating a delicious pistachio-crusted salmon dish. When shopping for salmon, look for fillets that are fresh, firm, and brightly colored with no discoloration or dry spots. Wild-caught salmon tends to have a better flavor and texture than farmed salmon, but both can make for a delicious meal.
When it comes to salmon, the thickness of the fillet is just as important as the quality. Aim for fillets that are around 1 inch thick to ensure even cooking. If the fillet is too thin, it may overcook quickly and become dry.
How To Prepare Pistachio Crusted Salmon
Place the salmon filets on a baking sheet lined with parchment paper. You can use two larger filets like we have here or four smaller pieces of salmon. Season with salt and pepper.
Mix the pistachio topping together and spread onto the salmon, pressing down to ensure that the topping sticks to the top.
Bake at 400 degrees for 15 minutes, depending on how thick your salmon filets are. Salmon is done when it flakes easily with a fork. According to the FDA, salmon is done when it reaches an internal temperature of 145 degrees.
What Side Dishes Go Well With Salmon?
Simple side dishes like pan roasted bok choy are delicious with salmon. Or any kind of roasted vegetable, rice or potato side dish. It depends on what you’re looking for, but we have some great ideas here for you!
Can I Use A Different Nut For The Topping?
Sure! If pistachios aren’t your thing, you can use any kind of nut for the topping. Walnuts, pecans, almonds and even macadamia nuts would all be delicious.
Just make sure that the topping doesn’t burn, as different nuts are more delicate. Cover the top of the salmon filets with aluminum foil if you find that the nut topping is getting too brown.
Storing and Reheating Salmon
Make sure to store any leftover salmon in an air tight container. This will help to preserve the freshness of the salmon and also not allow the smell of fish to seep out into your fridge.
When reheating your salmon, it’s best to use the microwave or oven. Be sure to reheat it slowly and at a low temperature to avoid drying it out. You can also add a little lemon juice or butter to help keep the salmon moist during reheating.
Looking For More Salmon Recipes?
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Pistachio Crusted Salmon
Author:Dan
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4 servings 1x
This Pistachio Crusted Salmon recipe is ready to serve in just 20 minutes! An easy date night at home recipe or a delicious seafood dinner for your family.
Scale
Ingredients
2 large salmon filets or 4 smaller salmon filets (approximately 2 pounds total)
Fresh kosher salt and freshly ground black pepper
3/4 cup chopped pistachios
1 tablespoon honey
1 tablespoon stone ground mustard
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh garlic
1 teaspoon fresh lemon juice
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Dry off the salmon filets with paper towels and then season generously with salt and pepper.
Add the chopped pistachios, honey, mustard, parsley, garlic and lemon juice to a bowl and mix to combine.
Spread the mixture onto the salmon filets, pressing down to ensure that the filling will stick to the fish.
Bake for 15 minutes, depending on the thickness of your salmon. The salmon is done when it flakes easily with a fork. If the pistachio topping starts getting too brown, cover loosely with aluminum foil and continue cooking until the fish is done.
Recipe Notes
Store: Store leftover salmon in an air tight container in the refrigerator for up to 3 days.
Reheat: Reheat leftover salmon in the microwave or oven until warmed through.
