5 from 36 votes
Pistachio Crusted Salmon
Pistachio Crusted Salmon features wild Alaskan salmon filets coated with a crust of finely chopped pistachios and panko breadcrumbs, seasoned with garlic powder, salt, and pepper. The fish is seared briefly in a skillet to crisp the crust and finished in a hot oven. This dish combines tender salmon with a crunchy nut topping and savory seasoning for a textured, flavorful main course.
Prep Time
8 mins
Cook Time
10 mins
Total Time
18 mins
Servings:
2
servings
Calories:
277 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 277
% 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.