This 30-minute Pistachio-Crusted Salmon is an easy, healthy and quick option for a weeknight dinner or an elegant main for a dinner party. The pistachio crust adds a fun and flavourful twist to the classic salmon dish. Enjoy!
I know we all love it when a healthy recipe delivers midweek deliciousness, yet involves very little time or effort to make. This pistachio-crusted salmon will give you just that—a simple, baked salmon with a honey-mustard-butter glaze and a lovely, crunchy pistachio crust.
Succulent, rich and suffused with flavour, the preparation is extremely simple and the salmon cooks in a flash to velvety perfection. With it’s ease of preparation, and heavenly flavours, this is a weeknight dinner, or guest-worthy dish, you’ll be returning to again and again.
Ingredient Notes And Substitutions
- Salmon – Whenever possible, I like to use wild-caught salmon. The wild salmon I used here was previously frozen and it was delicious. Any type of salmon will work here, just make sure you adjust the time accordingly.
- Glaze – To brush on the salmon, we make a simple glaze with melted butter, honey, dijon mustard, and lemon juice. This both flavours the salmon and acts as the glue for the topping.
- Pistachios – You will need shelled, roasted pistachios for this recipe. For convenience, I buy the (salted) pre-shelled bags. You can chop them by hand or in a mini chopper but only give it a few pulses so they aren’t too finely chopped. Feel free to use unsalted pistachios if you are watching your sodium intake.
- Breadcrumbs – I don’t always add breadcrumbs but if I have panko on hand I throw in about 1/4 cup. If avoiding gluten, use gluten-free panko or simply leave the breadcrumbs out. The pistachio-crusted salmon will still be delicious.
- Fresh herbs – Bright herbal notes from parsley or dill will add a nice freshness to this salmon dish.
- Garlic – For a super flavourful topping, we add some minced garlic to the pistachio/breadcrumb mix.
- Lemon zest – If I’m juicing a lemon, nine times out ten I will also use the zest. Here we add it to the pistachio/breadcrumb mixture.
- Butter or olive oil – A bit of melted butter or olive, mixed in with the chopped pistachios will help keep the topping moist and crispy.
- Kosher salt and black pepper – If using salted pistachios, go easy on the added salt.
How To Make Pistachio Crusted Salmon
To keep the topping crunchy, I like to cook the salmon in a relatively hot oven. Wild-caught salmon is generally quite thin and will cook in 8-10 minutes. Thicker filets will need about 10-12 minutes.
Preheat the oven to 400ºF degrees.
- Prepare pistachios. Using a sharp knife, chop the pistachios by hand. You can also pulse the pistachios in a mini food processor. Pulse just until the pistachios are no longer whole, but not too much that that they turn to powder. Lastly, you can also place the pistachios in a ziplock bag and gently crush them with a mallet or rolling pin.
- Prepare salmon. Pat the salmon dry with paper towel on both sides and place skin side down on a parchment paper-lined baking dish. Sprinkle the top with salt and pepper.
- Prepare glaze. In a small bowl, whisk together the mustard, lemon juice, melted butter or olive oil and honey. Brush the mixture evenly and generously over the salmon.
- Meanwhile, in a small bowl, combine the melted butter or olive oil with the ground pistachios, breadcrumbs, garlic, lemon zest, and parsley. Mix to coat well.
- Spoon the pistachio mixture on top of the salmon fillet(s). Use your hand or the back of a spoon to press lightly into salmon to help it adhere.
- Bake for 8-10 minutes if your salmon is thin, or 12-15 minutes if using thicker fillets. The salmon is cooked enough when the flesh will easily flake, or the thickest part reads about 120-125ºF for medium-rare/medium. Let rest 5 minutes before serving. Serve with lemon wedges on the side, if desired.
Tips
- Bake the salmon on a baking sheet. If possible, for this recipe I highly recommend you bake the salmon on a sheet pan. You can get away with cooking the salmon in a baking dish but it will take longer to cook and the coating won’t get as crispy.
- Don’t overcook the salmon. Salmon can go from undercooked to overcooked in the blink of an eye. For an extremely silky and tender salmon, it is best to keep it slightly undercooked. Keep in mind it will continue to cook once out of the oven, particularly if you leave it on the sheet pan.
- Do not chop the pistachios too finely. You want the pistachios to remain in little crumbly chunks. Too powdery and they might burn or be difficult to adhere to the salmon.
- Don’t make the topping in advance. If you mix the nuts and breadcrumbs with the wet ingredients too far in advance, they will get soggy.
- Keep it rustic when serving. When using a large piece of salmon as opposed to individual fillets, I don’t even bother slicing it. Just break off the desired size piece with a spoon or two forks.
Frequently Asked Salmon Questions
How long does salmon last in the fridge?
For raw salmon, it depends. If you know the salmon is very fresh, it will be fine for up to 2 days in the refrigerator. If you aren’t sure how fresh it is, I would try and and cook it the same day you purchase or refrigerate it for no more than 24 hours. Cooked salmon Absolutely. Cooked salmon will last up to 3 days in the fridge.
Can you eat leftover salmon cold?
In my opinion, cold salmon straight from the fridge is delicious. It is especially wonderful on a toasted bagel or toast or served over a bowl of warm rice. Yum!
How long to roast salmon at 400 degrees fahrenheit?
The cooking time will depend on the thickness of your salmon and how hot your oven runs. Wild salmon tends to be thinner and less fatty than farmed so it will typically cook in 8-10 minutes. Thicker fillets will take about 15 to 20 minutes.
For better accuracy, it best to use an instant read thermometer. The The USDA recommends an internal temperature of about 145 degrees Fahrenheit for Salmon. That said, I prefer to take it out of the oven when the internal temperature reaches about somewhere between 125-130ºF as the carryover heat will continue cooking the salmon.
How to reheat salmon in oven?
This may be the most frequently asked question I get asked and this method has always worked for me. Preheat oven to 375ºF. Place salmon on a sheet pan, cover loosely with foil or a damp piece of parchment paper. Bake until just heated through, about 10-12 minutes.
Frequently Asked Questions For This Recipe
Yes, pecans, for example, are fabulous with salmon! Other nuts like almonds, cashews or walnuts will also work. To coax the most flavour from the nuts, toast in a 350°F oven for about 10 minutes.
Unfortunately this pistachio-crusted salmon is best assembled and cooked when ready to serve. You can, however, prep a few things in advance. For example, you can crush the pistachios and mix them with the panko but hold back on the melted butter, minced garlic and parsley which will turn the breadcrumbs and nuts soggy. In addition, you can prepare the glaze and refrigerate it for up to 1 day.
Yes, salmon is a great source of protein and omega-3 fatty acids, and the pistachio crust adds extra nutrients. We do use some butter in this recipe but the minimal amount makes this is a healthy dinner option.
Absolutely! In fact, the salmon fillet you see in the photos was previously frozen. For best results, thaw the salmon overnight in the refrigerator.
Serving Suggestions
This pistachio-crusted salmon is lovely anytime of year so serve the side(s) according to the season. Of course, many of these sides can overlap — here are a few suggestions:
- Potatoes: Fabulous with roasted fingerling roasted potatoes, baked parmesan wedges, or boiled baby potatoes. TIP: Make it a sheet pan dinner by pre-roasting sliced baby potatoes and chopped carrots on the pan before adding the salmon. SO good and a delicious dinner done.
- Roasted veggies: Roast a tray of any vegetable, or a mix. Broccoli, cabbage, broccolini, cauliflower, carrots, sweet potatoes, etc, would all be great.
- Grains: White, yellow or brown rice. Braised lentils, farro, quinoa, risotto, would also make fabulous hearty sides.
- Salads: Any leafy green salad would be wonderful alongside this pistachio-crusted salmon. For soemthing heartier, try this hearty kale salad, or this bean salad or this pasta salad.
Make Ahead, Leftovers And Storage
Anything breaded or crumb-coated is always best the day it is made. That said, I am thrilled when I have leftovers of this pistachio-crusted salmon. The nutty crust keeps the salmon nice and moist, even when reheated.
- Make ahead: Crush the pistachios and mix them with the panko but hold back on the melted butter, minced garlic and parsley which will turn the breadcrumbs and nuts soggy. In addition, you can prepare the glaze and refrigerate it for up to 1 day.
- To store: Store any leftover cooked salmon in an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat oven to 375ºF. Place salmon on a sheet pan, cover loosely with foil or a damp piece of parchment paper. Bake until just heated through, about 10-12 minutes. Alternatively, reheat on the stovetop; add just a smidge of oil to a skillet and reheat salmon over medium heat until just heated through.
More Salmon Recipes To Try
***If you give this Pistachio-Crusted Salmon recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Pistachio-Crusted Salmon
Ingredients
For the salmon
- 1½ pounds whole skin-on salmon or 4 (6-ounce) individual fillets
- Kosher or sea salt and freshly ground black pepper
For the glaze
- 1 Tablespoon Dijon mustard
- 2 tablespoons lemon juice (zest the lemon before juicing)
- 2 Tablespoons unsalted butter, melted (or use olive oil)
- 1 tablespoon honey
For the pistachio crust
- 1 tablespoon melted butter or olive oil
- 1 cup shelled roasted pistachios, chopped finely
- 1/4 cup panko or regular breadcrumbs (optional-see notes)
- 2 cloves garlic minced
- 1 teaspoon grated lemon zest from 1 lemon (optional-see notes)
- 2 tablespoons chopped parsley or dill or a mix of both, plus more for garnish
- Lemon wedges for serving, optional
Instructions
- Preheat the oven to 400ºF degrees.
- Pat the salmon dry on both sides and place on a parchment lined baking sheet. Sprinkle the top with a pinch of salt and a few grinds of pepper.
- In a small bowl, whisk together the mustard, lemon juice, melted butter or olive oil and honey. Brush the mixture evenly and generously over the salmon.
- Meanwhile, in a small bowl, combine the melted butter or olive oil with the crushed pistachios, breadcrumbs, garlic, lemon zest, and parsley or dill. Mix to coat the breadcrumbs and pistachios really well.
- Spoon the pistachio mixture evenly over top of the salmon fillet(s). Use your hand or the back of a spoon to press it lightly into salmon to help it adhere.
- Bake for 8-10 minutes if your salmon is less than 1-inch, or 15-18 minutes if using thicker fillets. The salmon is ready when the flesh will easily flake, or the thickest part reads about 125-130ºF for medium-rare/medium.
- Let rest 5 minutes before serving. Serve with lemon wedges on the side, and a sprinkle more of fresh herbs, if desired.
Notes
- Breadcrumbs: I don’t always add breadcrumbs but if I have panko on hand I throw in about 1/4 cup. If avoiding gluten, use gluten-free panko or simply leave the breadcrumbs out. The pistachio-crusted salmon will still be delicious.
- Lemon zest: If using lemon zest, make sure you zest the lemon before you juice it.
- Bake the salmon on a baking sheet. If possible, for this recipe I highly recommend you bake the salmon on a sheet pan. You can get away with cooking the salmon in a baking dish but it will take longer to cook and the coating won’t get as crispy.
- Don’t overcook the salmon. Salmon can go from undercooked to overcooked in the blink of an eye. For an extremely silky fish, it is best to keep it slightly undercooked. Keep in mind it will continue to cook once out of the oven, particularly if you leave it on the sheet pan.
- Keep it rustic when serving. When using a large piece of salmon as opposed to individual filets, I don’t even bother slicing it. Just break off the desired size piece with a spoon or two forks.
- Do not chop the pistachios too finely. You want the pistachios to remain in little crumbly chunks. Too powdery and they might burn or be difficult to adhere to the salmon.
- Don’t make the topping in advance. If you mix the nuts and breadcrumbs with the wet ingredients too far in advance, they will get soggy.
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- Make ahead: Crush the pistachios and mix them with the panko but hold back on the melted butter, minced garlic and parsley which will turn the breadcrumbs and nuts soggy. In addition, you can prepare the glaze and refrigerate it for up to 1 day.
- To store: Store any leftover cooked salmon in an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat oven to 375ºF. Place salmon on a sheet pan, cover loosely with foil or a damp piece of parchment paper. Bake until just heated through, about 10-12 minutes. Alternatively, reheat on the stovetop; add just a smidge of oil to a skillet and reheat salmon over medium heat until just heated through.
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Martha D'Ag
Easy and delicious. Perfect for the BBQ. Just cooked the salmon on an open piece of aluminum foil.
Sandra Valvassori
That’s great to hear, Martha! Thank you so much for writing and sharing 😊