Pistachio Crusted Salmon
User Reviews
5
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Prep Time
8 mins
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Cook Time
10 mins
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Total Time
18 mins
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Servings
2 servings
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Calories
277 kcal
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Course
Main Course
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Cuisine
American
Pistachio Crusted Salmon
Description
This recipe uses wild Alaskan salmon filets seasoned simply with garlic powder, salt, and black or cayenne pepper. A crust is formed by mixing finely minced pistachios with panko breadcrumbs, which can be plain or chipotle-flavored for a smoky twist. After searing the salmon on a hot skillet to develop a crust and remove the skin, it is finished in a 450°F oven to cook through.
The pistachio crust adds a nutty crunch that contrasts with the tender, moist salmon, while the seasoning provides a gentle savory depth. Removing the skin after initial searing ensures a crisp crust layer without toughness. The method balances quick stovetop heat and oven roasting for optimal texture and doneness.
The recipe encourages flexibility in types of breadcrumbs used and allows seasoning adjustment according to taste. The dish requires minimal detailed measurements, making it accessible for a straightforward but elegant seafood dinner.
Ingredients
- 6-8 ounces salmon 2 filets or one jumbo, wild Alaskan
- ¼ cup pistachio nuts salted or unsalted; up to you!, shelled
- ¼ cup panko bread crumbs regular panko works great too, chipotle flavored
- 2-3 tsp extra virgin olive oil
- ⅛ tsp garlic powder
- ⅛ tsp salt
- ⅛ tsp black pepper or to taste
Instructions
- Pre-heat your oven or toaster oven to 450 degrees F and line a baking sheet with foil.
- Finely chop your pistachios until they're practically minced [the smaller the better!] using a chef's knife or even a food processor if you so choose. Another method? Pour the nuts into a plastic bag and crush with a heavy bottle of wine or equivalent. [Hey... it works!] Toss together with panko and set aside.
- Next move on to the salmon.
- Heat a cast iron pan or skillet with a hearty drizzle of oil to high/medium-high heat and hold off on adding the salmon until you're sure it's hot.
- While you wait, season both sides of your salmon with garlic powder, salt and freshly ground black pepper or cayenne pepper.
- The wild salmon I buy always has the skin on one side; simply remove it with a knife or sear that side [unseasoned] first, it will peel right off after a minute or two! After removing the skin, season that side as well.
- Allow each side a minute or so on the hot skillet to sear [look for an opaque crust with a rare center], then ensure there's still a bit of oil in the pan and coat one side of your salmon with the panko/pistachio mixture. Add as much or as little as you'd like!
- Flip the salmon filet, breading side down, and allow the topping to crisp for just under a minute or so.
- With a spatula, move the salmon to a foil lined baking sheet [pistachio side up] and bake for approximately 5-10 minutes, depending on the thickness of your filet.
- The result is a crisp, flavorful crust on the outside with a tender flaky inside.
Notes
- Measurements can be approximate since this recipe is forgiving and easy to assemble without strict weighing.
- If chipotle-flavored panko is unavailable, use plain panko or season regular panko with chipotle spices or Italian seasoning as preferred.
- The nutrition facts are estimated and should be adjusted based on specific ingredient brands used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 238mg | 10% |
| Potassium | 574mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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