Pistachio Crusted Salmon
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
10
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Calories
389 kcal
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Course
Main Course
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Cuisine
American
Pistachio Crusted Salmon
Description
This recipe prepares salmon fillets by removing excess moisture and layering a glaze made from fresh lemon juice, honey, whole grain mustard with seeds, salt, and freshly ground black pepper. The pistachios are crushed finely to a coarse texture and combined with olive oil, then pressed firmly onto the top of the glazed salmon. Baking at 375°F for 12-15 minutes cooks the fish through while allowing the nut crust to crisp without burning.
The result is a moist, flaky salmon with a golden, flavorful pistachio crust complemented by the tangy, sweet glaze. The use of whole grain mustard adds a pungent bite and texture that enhances the dish.
This recipe can be prepared ahead by crushing pistachios and storing them airtight. Adjust baking time based on fillet thickness for even cooking. Serve with simple sides to let the salmon's flavors stand out.
Ingredients
- ⅔ cups pistachio shelled and roasted
- 3 lbs salmon fillet with skin on bottom side, whole
- 2 TB lemon juice from 1 medium sized lemon, freshly squeezed
- 2 TB honey pure
- 3 TB whole grain mustard with seeds
- ½ tsp kosher salt
- ¼ tsp black pepper freshly ground
- 2 TB olive oil
Instructions
- Do ahead: crush pistachios into a texture similar to coarse ground/finely chopped nuts. Use blender, or place nuts in a large plastic Ziploc bag and use flat side of meat tenderizer to quickly pound nuts. Crushed nuts can be kept in airtight container for several days ahead of time.
- Arrange rack to middle position in oven. Preheat oven to 375F. Lay foil down on a rimmed baking sheet.
- Cut salmon fillet into desired amount of even pieces (alternatively, you can leave the salmon whole.) Use paper towels to soak up excess moisture off all sides of salmon. Place salmon skin side down on baking sheet.
- In a bowl, combine lemon juice, honey, mustard, salt, and pepper. Use hand whisk to incorporate well. Brush mixture evenly onto top of salmon fillets.
- Combine olive oil with crusted pistachios, mixing to coat well. Press mixture and firmly evenly on top of salmon fillets.
- Bake 12-15 minutes, depending on thickness of the pieces. If desired, you can remove thinner fillets earlier and keep warm while thicker pieces finish cooking.
- Let cooked salmon sit at room temp for 5 minutes - this helps your fish to finish cooking while it cools a bit, as well as retain moisture.
Notes
- Crush pistachios to a coarse texture ahead of time and store airtight for several days to save prep time.
- Adjust baking time for thinner or thicker salmon pieces to prevent overcooking or undercooking.
- Pat salmon dry thoroughly before glazing to ensure the crust adheres well and bakes evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 51.3g | 17% |
| Protein | 27g | 54% |
| Fat | 10.9g | 17% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 57.9mg | 19% |
| Sodium | 220.8mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 47.9g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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