Pistachio Crusted Salmon

With just a handful of ingredients and under 30 minutes, this Pistachio Crusted Salmon makes for a quick and easy weeknight dinner or an elegant main course for a dinner party. The crunchy pistachio topping and tender salmon are sure to impress without much effort!

If you enjoy savory pistachio dishes, be sure to check out these delicious Pistachio Crusted Lamb Chops. 

Salmon is a healthy dinner option, and this pistachio-crusted salmon filets recipe is incredibly easy to prepare. With just a few simple ingredients, it can be ready in less than 30 minutes, which makes it perfect for busy weeknights or unexpected guests. I love how the pistachio crust adds a delicious crunch, transforming a simple salmon fillet into an exceptional dish.

How to Make it

This is such an easy recipe and only a handful of ingredients are needed to make this healthy dish. If you're using frozen salmon, remember to thaw it overnight in the refrigerator. 

Here's an overview of the ingredients and steps for making this delicious crusted salmon, please see the recipe card for ingredient amounts. This salmon 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 black pepper
• Chopped pistachios: If you don't have pistachios on hand, feel free to use chopped cashews, pecans, almonds and even peanuts. All of these make a great nutty crust for salmon.

Steps Overview:

1. Place salmon, skin side down, on a lined baking sheet with parchment paper. Pat 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 fillet.
3. Season 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 it rest for 5 minutes before serving.

Keep in mind that salmon continues to cook after it's removed from the oven, so for tender salmon, take it out a bit earlier to ensure it stays moist.

If you're unsure if your salmon is fully cooked, this article provides a helpful guide to the different levels of doneness.

Serving Suggestions

For an easy dinner recipe, steam some fresh veggies such as green beans, broccoli or even some baby potatoes to pair with the salmon.

You can also serve it with lemon wedges and a simple green salad dressed with a lemon juice and olive oil vinaigrette. If you have more time, two of my favorite salads to serve with this salmon dish in the summer are Lebanese Tabbouleh and Fattoush Salad.

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

If you're looking to impress, try making this Easy Spanakopita as a side dish, it can be prepared ahead of time and goes beautifully with this pistachio salmon.  

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.

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.

4.53 from 90 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes 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.SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave