Rich, Buttery Pistachio Crusted Salmon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
