Rich, Buttery Pistachio Crusted Salmon Recipe

Introduction

This rich, buttery pistachio crusted salmon is a delightful way to elevate your weeknight dinner. The crunchy, nutty topping pairs perfectly with tender, flaky salmon for a dish that’s both elegant and easy to prepare.

Ingredients

• 4 (6 oz) salmon fillets (skin on or off)
• ¾ tsp Kosher salt (divided)
• ½ cup pistachios (shelled, very finely chopped)
• 1 Tbsp neutral oil (such as grapeseed, avocado, or canola oil)
• 1 medium shallot (finely chopped, about 1-2 Tbsp)
• 1 medium garlic clove (finely chopped)
• ⅓ cup panko breadcrumbs
• 2 Tbsp chopped parsley (plus more for serving, optional)
• 1 tsp fresh lemon zest (the lemon cut into wedges for serving)
• 1 Tbsp mayo, sour cream, creme fraiche, or Greek yogurt
• 2 tsp honey
• 1 tsp Dijon mustard
• Flaky sea salt (for serving)

Instructions

1. Step 1: Preheat your oven to 300°F. Pat the salmon fillets dry with a paper towel, then season each with ½ tsp of the Kosher salt.
2. Step 2: Heat 1 Tbsp of neutral oil in a nonstick skillet over medium heat. Add the chopped shallot and cook until softened, about 2-3 minutes, then season with the remaining ½ tsp Kosher salt. Add the chopped garlic and cook for an additional minute.
3. Step 3: Stir in the chopped pistachios and panko breadcrumbs. Lower the heat to medium-low, then cook, stirring occasionally, until the pistachios are toasted and the breadcrumbs turn golden brown, about 5 minutes. Remove from heat and transfer to a shallow bowl.
4. Step 4: Mix in the chopped parsley and lemon zest with the pistachio breadcrumb mixture.
5. Step 5: In a small bowl, combine the mayo (or sour cream, creme fraiche, or Greek yogurt) with honey and Dijon mustard, whisking to make a quick sauce.
6. Step 6: Brush a thin layer of the sauce on top of each salmon fillet. Press the fillets firmly into the pistachio breadcrumb mixture so it adheres well.
7. Step 7: Place the coated salmon fillets on a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes or until the internal temperature reaches 120°F. Let the salmon rest for 5 minutes before serving.
8. Step 8: Serve with a sprinkle of flaky sea salt and lemon wedges for added brightness.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the pistachio crust mixture.
• If you prefer a crunchier crust, broil the salmon for 1-2 minutes at the end of baking to brown the topping further.
• Use Greek yogurt in the sauce for a tangier and lighter alternative to mayonnaise.
• Serve alongside a fresh green salad or roasted vegetables for a complete meal.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 275°F until warmed through to preserve the crust’s texture. Avoid microwaving as it may soften the pistachio topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, chopped almonds or pecans can be a great substitute, offering a different but equally delicious nutty flavor and crunch.

Is it okay to cook salmon from frozen for this recipe?

For best results, use thawed salmon fillets. Cooking from frozen may result in uneven cooking and a soggy crust. If using frozen, thaw completely before starting the recipe.

Rich, Buttery Pistachio Crusted Salmon Recipe

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★★★★★

4.7 from 50 reviews

This Rich, Buttery Pistachio Crusted Salmon recipe features tender salmon fillets topped with a crunchy pistachio and panko breadcrumb crust, complemented by a tangy honey-Dijon sauce. Lightly toasted shallots and garlic add depth to the nutty crust, while baking the salmon at a low temperature ensures a perfectly moist and flaky texture. An elegant yet simple dish ideal for a sophisticated weeknight dinner or special occasion.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon and Seasoning

• 4 (6 oz) salmon fillets (skin on or off)
• ¾ tsp Kosher salt (divided)

Crust Mixture

• ½ cup pistachios (shelled, very finely chopped)
• ⅓ cup panko breadcrumbs
• 1 medium shallot (finely chopped, about 1–2 Tbsp)
• 1 medium garlic clove (finely chopped)
• 2 Tbsp chopped parsley (plus more for serving, optional)
• 1 tsp fresh lemon zest
• 1 Tbsp neutral oil (such as grapeseed, avocado, or canola oil)

Sauce

• 1 Tbsp mayo, sour cream, creme fraiche, or Greek yogurt
• 2 tsp honey
• 1 tsp Dijon mustard

To Serve

• Flaky sea salt
• Lemon wedges

Instructions

1. Prepare the salmon: Preheat your oven to 300°F (150°C). Pat the salmon fillets dry with paper towels to remove excess moisture, then season evenly with ½ teaspoon of Kosher salt.
2. Sweat the shallot: Heat 1 tablespoon of neutral oil in a nonstick skillet over medium heat. Add the finely chopped shallot and cook gently until softened, about 2 to 3 minutes. Season the shallot with the remaining ½ teaspoon of Kosher salt. Add the chopped garlic clove and cook for an additional minute until fragrant.
3. Toast the pistachios and breadcrumbs: Add the finely chopped pistachios and panko breadcrumbs to the skillet. Reduce the heat to medium-low and cook, stirring frequently, until the pistachios are aromatic and toasted, and the breadcrumbs turn golden brown—approximately 5 minutes. Transfer this mixture to a shallow bowl and stir in the chopped parsley and lemon zest.
4. Make the quick sauce: In a small bowl, combine 1 tablespoon of mayo (or your choice of sour cream, crème fraîche, or Greek yogurt) with 2 teaspoons honey and 1 teaspoon Dijon mustard. Whisk together until smooth.
5. Coat salmon with pistachio crust: Brush a thin layer of the prepared sauce over the top of each salmon fillet. Press the fillets, sauce side down, into the pistachio-breadcrumb mixture so that it adheres well. Repeat this process for all salmon pieces.
6. Bake the fish: Place the coated salmon fillets on a parchment-lined baking sheet. Bake in the preheated oven for about 20 minutes, or until the internal temperature of the salmon reaches 120°F (49°C). The residual heat will continue cooking the fish as it rests. Let the salmon sit for 5 minutes before serving.
7. Serve: Sprinkle a pinch of flaky sea salt over the salmon and serve with fresh lemon wedges and additional parsley if desired.

Notes

• For best results, use fresh pistachios and finely chop them to create a uniform crust texture.
• You can substitute the mayo in the sauce with sour cream, crème fraîche, or Greek yogurt based on preference.
• Cooking the salmon at a low oven temperature ensures it stays moist and tender rather than drying out.
• Use a digital meat thermometer to check for doneness without cutting into the fish.
• If you prefer a crispier crust, you can place the salmon briefly under the broiler for 1-2 minutes at the end, watching closely to prevent burning.

Keywords: salmon recipe, pistachio crusted salmon, baked salmon, healthy seafood, easy dinner recipe, nut crust fish