5.0 from 36 votes
Pistachio Crusted Salmon
This Pistachio Crusted Salmon is a home run for dinner! Wild Alaskan salmon topped with crispy panko and crushed pistachio... it's such a tasty combo!
Prep Time
8 mins
Cook Time
8 mins
Total Time
18 mins
Servings: 2 servings
Calories: 277 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 6-8 ounces wild Alaskan salmon (2 filets or one jumbo)
- ¼ cup shelled pistachio nuts (salted or unsalted; up to you!)
- ¼ cup chipotle panko bread crumbs (regular panko works great too)
- 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
- The measurements don't need to be super detailed since this one can be easily thrown together without slaving over measuring cups or spoons; another reason why I prefer cooking to baking.
- Can't find chipotle panko? No problem! Simply use plain panko breadcrumbs or season them with your favorite chipotle seasoning blend. It's also really good with Italian-seasoned panko too!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
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
(16%)
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: 2servings
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.