Pistachio Crusted Salmon

With a few simple ingredients and less than 30 minutes, this Pistachio Crusted Salmon is both an easy and quick option for a weeknight dinner and also an elegant main for a dinner party.

Healthy Crusted Salmon

If you're looking for a salmon fillet recipe to make for your next dinner party, this recipe for Pistachio Crusted Salmon is one of those simple recipes that produces a beautiful and flavourful dish that is sure to impress your guests.

Salmon is a healthy dinner option and this recipe is so easy and quick to prepare. With some basic pantry ingredients, you can have this delicious and moist fish on the table in less than 30 minutes.

How to make it

This is such an easy recipe and only a handful of ingredients are needed to make this healthy pistachio crusted salmon.

If you are using a previously frozen salmon fillet make sure to thaw it overnight in the refrigerator. Check to make sure the salmon is well thawed before preparing it.

If you don't have any pistachios on hand, feel free to use chopped cashews, pecans, almonds and even peanuts. All of these nuts make a great crust for salmon.

Here's an overview of the ingredients and steps for making this delicious salmon. This recipe does not include mustard so feel free to add it if you like.

Ingredients Overview:

• Fresh salmon fillet. You'll need a filet of approximately 1300 grams for this recipe. If you have a larger salmon fillet simply add more pistachios so you'll have enough to crust the fish.
• Olive oil
• Honey (or maple syrup)
• Fresh garlic
• Salt and pepper
• Chopped pistachios

Steps Overview:

1. Place salmon, skin side down on a lined baking sheet. Pat the salmon fillet dry with a paper towel and rub the flesh with a touch of olive oil.
2. In a small bowl, combine the minced garlic cloves with honey and spread over the salmon.
3. Season salmon with salt and pepper and press the chopped pistachios onto the salmon flesh.
4. Bake the salmon in the oven for approximately 15 minutes, or until it is done to your liking. If you are using a smaller fillet make sure to check the fish earlier than the suggested time as a smaller fillet will cook faster.
5. Let salmon rest for 5 minutes before serving.

Keep in mind that the fish will continue to cook when it's removed from the oven, so make sure to take it out sooner rather than later and it will come out with a moist and juicy flesh.

If you're unsure if your salmon is done, this article from Fine Cooking gives you a visual guide into the varying levels of doneness.

Serving Suggestions

Steam some fresh veggies such as green beans, broccoli or even some baby potatoes to serve with the salmon and you'll have yourself a quick, easy and delicious meal.

You could also serve it with lemon wedges and a side salad. A couple of my favorite salads to serve with this salmon dish in the summer are this Lebanese Tabbouleh or this Fattoush Salad.

During the autumn and winter holidays, I like serving it with this Spinach Apple Cranberry Salad, or this Pomegranate, Pear and Pecan Salad or even this Roasted Sweet Potato Salad.

If you have extra time on your hands, this Easy Spanakopita, makes an impressive side dish.

Storage Instructions

You can store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days. Reheat leftover salmon on a baking sheet, loosely covered with aluminum foil in the oven.

If you like savory pistachio recipes, you might also want to try these fabulous Pistachio Crusted Lamb Chops.

Enjoy!

More Quick and Easy Fish Recipes

• Thai Baked Salmon with Cilantro-Chili Sauce
• Pan Fried Rainbow Trout with Pineapple Salsa
• Baked Rainbow Trout Fillet
• Baked Rainbow Trout Fillets with Roasted Broccoli

Pistachio Crusted Salmon

Author: Fida | Sweet and Savoury Pursuits

With a few simple ingredients and less than 30 minutes, this Pistachio Crusted Salmon is both an easy and quick option for a weeknight dinner and also an elegant main for a dinner party.

4.45 from 75 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Course

Cuisine American

Servings 6 people

Calories 409 kcal

Ingredients

  

1x2x3x

• 1300 grams salmon fillet, pin bones removed approx. 1300 grams
• 1 tbsp. olive oil
• 2 garlic cloves minced
• 2 tbsp. honey or maple syrup
• salt and pepper to taste
• ½ cup shelled pistachios chopped by hand or in food processor
• 1 lemon, cut into wedges to serve with cooked salmon

Instructions

 

• Place a rack in the middle of your oven and preheat it to 375F. Line baking sheet with parchment paper.
  
• Pat the salmon dry. And rub flesh with olive oil.
• In a small bowl, combine minced garlic cloves and honey, spread over salmon.
• Season with salt and pepper.
• Press chopped pistachios onto salmon flesh.
• Bake in oven until flesh flakes easily about 15 minutes.
• Remove from oven and let rest for 5 min. before serving.

Notes

1. If you are using a previously frozen salmon fillet make sure to thaw it overnight in the refrigerator. Check to make sure the salmon is well thawed before proceeding with the recipe.
2. Maple syrup can be used in place of honey.
3. If pistachios are not available, chopped cashews, pecans, almonds and peanuts can be used to crust the salmon. 
4. Keep in mind that the fish continues to cook when it's removed from the oven, so make sure to take it out sooner rather than later.
5. There are 409 calories and 9 grams of carbs in one serving of this Pistachio Crusted Salmon (assuming the salmon fillet weighs 1300 grams and is divided into 6 portions).

Nutrition

Calories: 409kcalCarbohydrates: 9gProtein: 45gFat: 20gSaturated Fat: 3gCholesterol: 119mgSodium: 96mgPotassium: 1189mgFiber: 1gSugar: 5gVitamin A: 115IUVitamin C: 10.1mgCalcium: 43mgIron: 2.3mg

Keyword Pistachio Crusted Salmon, Pistachio Salmon, Salmon, Salmon with Pistachio Crust

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This post wast originally published in December of 2016. It has been updated. The recipe remains unchanged.

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