Pistachio Crusted Salmon
Looking for a crowd pleasing salmon recipe? This Pistachio Crusted Salmon is an easy to prepare 30-minute dish that is so tasty! The salmon is topped in a sticky pistachio, lemon and honey crust and then roasted in the oven until moist and flaky. This Paleo pistachio salmon is Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
I am always on the lookout for new ways to prepare salmon which is my absolute favourite type of fish. Pistachio crusted salmon is a dish that I often order whenever I see it on the menu, and I thought it was finally time to create a version for the blog so that I could make it home too. This pistachio crusted salmon is such a delicious dish, I think you are going to love the combination of crunchy nuts with the flaky salmon. You can prepare the topping mixture a day or two in advance and quickly coat the salmon in it right before baking. This is a great dish to feed a crowd and is easy to double or triple depending on the number of guests.
WHY YOU ARE GOING TO LOVE THIS PISTACHIO CRUSTED SALMON
- It’s so easy to make! This Pistachio Crusted Salmon could truly not be any easier to make. Roughly chop the pistachios, add them into a bowl with the other topping ingredients including honey, lemon and mustard and give everything a stir. Then all you have to do is spread a layer over the salmon and bake it in the oven and voila, all done.
- It’s fast to prepare: 10 minutes of prep and 15 minutes in the oven is all you need, so quick!
- It tastes like a restaurant quality meal! The combination of crunchy pistachios, a sticky sauce and flaky moist salmon is so good, just like a dish you would get at a restaurant.
- It’s a crowd pleaser! This is my go to salmon recipe to serve to guests and everyone always loves it! The pistachio crust makes it seem fancier then it really is which is a huge win in my books.
WHAT YOU NEED TO MAKE THIS PISTACHIO CRUSTED SALMON
- Salmon: The most important ingredient in this dish! Buying salmon can be incredibly confusing as there are over 10 different varieties, fresh or frozen plus the age old debate of farmed vs wild. No matter which you go for always look for salmon that is glossy and firm to the touch, saturated in colour and free of any “fishy” smell. You can use 4 salmon fillets or an entire half side of salmon.
- Pistachios: I prefer using raw pistachios, if using salted roasted pistachios there is no need to add salt to the coating mixture. Although using store bought chopped pistachios saves time, I find that the flavour isn’t as prominent.
- Honey: You can swap the honey for another liquid sweetener such as maple syrup or agave.
- Dijon Mustard: Dijon mustard adds a nice kick of spice to the pistachio crust. Whole grain mustard and honey mustard would also work as a substitute for dijon.
- Lemon Juice: Lemon juice really helps to freshen up the flavours in this salmon dish. While freshly squeezed is always best, don’t stress if you only have bottled lemon juice, it will also do the job.
HOW TO TELL WHEN SALMON IS COOKED
The quickest way to ruin this Pistachio Crusted Salmon recipe is to overcook it. Salmon is overcooked when it’s dry, crumbly when cut into with a fork and there is white “goop” seeping from the surface. Salmon is done when the flesh is translucent pink in colour and easily flakes when pressed on with a fork. For 100% certainty you can insert a meat thermometer into the thickest part of the fillet, you are looking for a temperature of 120º-130º.
WHAT TO SERVE WITH PISTACHIO CRUSTED SALMON
I recommend choosing one or two lighter side dishes to serve alongside this pistachio salmon. Some of my favourite side dishes to serve with the salmon include:
- Green Bean & Roasted Fennel Salad
- Charred Asparagus
- Carrot Salad with Honey Mustard Dressing
- Roasted Radishes
- Green Bean Salad with Pickled Shallots
- Roasted Broccoli
WHAT ABOUT LEFTOVER PISTACHIO CRUSTED SALMON?
Leftover Pistachio Crusted Salmon will last for up to 3 days in the fridge. I find that leftover fish dries out when reheated so I prefer eating it at room temperature so it remains moist and flavourful. If you must reheat the salmon, avoid using the microwave and place it in the oven at 300º Fahrenheit degrees with a squeeze of fresh lemon overtop.
Here are a few more salmon recipes that you might enjoy…
- Sheet Pan Teriyaki Salmon
- 12-Minute Herb & Mayo Salmon
- Spicy Baked Salmon
- Easy Spinach Stuffed Salmon
- Salmon Nicoise Traybake
- Coconut Ginger Salmon
- Sesame Salmon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pistachio Crusted Salmon
- 1 side salmon (or 4 salmon fillets)
- 1/4 tsp salt
- 1 tsp pepper
- 1 tbsp honey (or maple syrup)
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 clove garlic minced
- 2/3 cup finely chopped pistachios
- Preheat the oven to 350º Fahrenheit (175º Celsius)
- Place the salmon on a parchment paper lined baking sheet and pat it dry with a paper towel. Generously season the salmon with salt and pepper
- In a bowl whisk together the honey, lemon juice, dijon mustard and garlic. Once well mixed together, stir in the chopped pistachios.
- Spoon the pistachio mixture over the salmon and firmly press down on it with a fork to help ensure that it stays on the salmon.
- Bake it in the preheated oven for 15 minutes until the salmon easily flakes with a fork.