If you’re craving a dish that feels both elegant and totally achievable, this Pistachio Crusted Salmon is exactly what you need. The nutty crunch of pistachios paired with the rich, tender salmon fillets makes for a perfect dinner that will impress any guest (or just your tastebuds). Here’s how to make this vibrant and flavorful dish in no time!
I absolutely love this recipe! It’s incredibly simple to make, making it the perfect choice for a quick weeknight meal, especially as the weather warms up. I created this dish because I’m currently obsessed with the vibrant combination of pistachios and orange, and I’m excited to share that you’ll be seeing a lot more of this flavor pairing in my recipes moving forward!
Happy easy cooking!
Why You’ll Love This Recipe
- Perfect balance of texture and flavor - the pistachios provide a deliciously nutty crunch and the panko breadcrumbs and parmesan cheese create a golden, crispy crust.
- A healthy yet indulgent dinner option, perfect for weeknights or entertaining guests with ease.
- Simple ingredients and techniques, make this dish easy to prepare.
- Baked for a lighter alternative to frying but with all the texture.
- Ready in about 20 minutes!
Ingredients You’ll Need
- Mayonnaise
- Dijon mustard
- Orange zest
- Freshly grated garlic
- Panko breadcrumbs use gluten-free panko for a gluten-free dish.
- Pistachios (blended into a course crumb mixture, see photo above for ideal texture)
- Parmesan cheese
- Fresh Italian parsley (chopped)
- Dried thyme
- Salmon fillets
- Salt
- Freshly cracked black pepper
- Olive oil
Chef’s Tips and Tricks for Perfect Pistachio Crusted Salmon
- Don’t Overcook the Salmon: Salmon can go from tender and flaky to dry if overcooked. For perfect results, aim for 15 to 20 minutes in the oven at 400°F. You can also check the salmon’s internal temperature with a thermometer—it should reach 145°F in the thickest part.
- Make the Crust as Crispy as You Want: If you like your crust super crispy, you can broil the salmon for the last 1 to 2 minutes of cooking time. Keep a close eye on it to ensure the crust doesn’t burn.
- Grind the Pistachios Well: For an even crust, make sure your pistachios are ground into a course crumb mixture (see ingredient image for reference, above) this will help the crust adhere to the salmon and give you that perfect crunch.
- Use Fresh Salmon: Fresh, high-quality salmon will make a huge difference in the final taste. Look for fillets with vibrant color and avoid any with an overly fishy smell.
How to Make This Pistachio Crusted Salmon
Prepare the Mayo Mixture + Make the Pistachio Crust
- Combine mayonnaise, Dijon mustard, orange zest, and freshly grated garlic in a small bowl. Stir until well blended.
- In a separate bowl, mix Panko breadcrumbs, finely ground pistachios, Parmesan cheese, thyme, and parsley.
Prepare the Salmon
Place the salmon fillets on a parchment-lined baking sheet. Season with salt and pepper to taste.
Assemble the Crust
Spread the mayo mixture evenly over the salmon, then top with the pistachio crust, pressing gently to adhere.
Bake
Drizzle a little olive oil over the crusted salmon and bake for 15 to 20 minutes, until cooked through and crispy.
What to Serve with Pistachio Crusted Salmon
This salmon dish pairs beautifully with a variety of sides. Here are a few ideas to make your life a little easier:
- Vegetables: Try pairing it with sautéed asparagus, crispy roasted broccoli, or maple roasted carrots for a light, healthy side. The crispy, roasted edges of the vegetables will complement the texture of the salmon.
- Fresh Salad: A simple mixed greens salad with a tangy lemon vinaigrette is a great way to balance the richness of the salmon.
- Crispy Potatoes: If you want a more filling side, serve the salmon alongside crispy smashed potatoes or parmesan sweet potatoes wedges .
- Wine Pairing: A crisp Chardonnay or a light Pinot Grigio will complement the salmon’s rich, nutty crust. If you prefer red wine, try a light-bodied Pinot Noir.
- Cocktail: Try this cucumber martini if you're entertaining friends.
Storage and Reheating Instructions
If you’re lucky enough to have leftovers (though that’s not always guaranteed), here’s how to store and reheat:
- Storage: Let the salmon cool completely and store it in an airtight container in the fridge. It will keep for up to 2 days.
- Reheating: Reheat the salmon in a 350°F oven for about 10 minutes. To keep the crust crispy, you can cover it loosely with aluminum foil. Alternatively, reheat it in a skillet over medium heat for about 2-3 minutes on each side, ensuring the crust doesn’t burn.
Recipe
Baked Pistachio Crusted Salmon (Easy + Impressive Dish!)
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- rimmed baking sheet
- Parchment Paper
- Fish spatula
Ingredients
- 1 ½ tablespoons mayonnaise
- ¼ teaspoon Dijon mustard like Grey Poupon
- ¼ teaspoon orange zest
- ¼ teaspoon freshly grated garlic
- 3 tablespoons Panko bread crumbs
- 3 tablespoons pistachios blended into a course crumb
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh Italian parsley chopped
- ⅛ teaspoon dried thyme
- 2 (7 ounce) salmon fillets skin-on
- Kosher salt to taste
- freshly cracked black pepper to taste
- ½ tablespoon Olive oil for drizzling, optional
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Instructions
- Preheat the Oven: Arrange your baking rack to the top third of the oven and preheat your oven to 400°F (200°C).
- Prepare the Mayo Mixture: In a small bowl, whisk together the mayonnaise, Dijon mustard, orange zest, and freshly grated garlic until well combined.
- Make the Pistachio Crust: In another bowl, mix together the Panko breadcrumbs, ground pistachios (grind in a personal blender or food processor to a course crumb texture), Parmesan cheese, dried thyme, and fresh parsley.
- Prepare the Salmon: Place the salmon fillets on a rimmed baking sheet lined with parchment paper. Lightly season the fillets with salt and freshly cracked black pepper to taste.
- Assemble the Dish: Spread the mayo mixture evenly over the top of the salmon fillets. Then, sprinkle the pistachio breadcrumb mixture generously over the top of each fillet, pressing down gently to ensure it sticks. For an extra crispy finish, drizzle the salmon lightly with olive oil.
- Bake: Place the baking sheet in the oven and bake for 15 to 20 minutes, or until the salmon is cooked through and the crust is golden brown. If you’d like the crust extra crispy, finish the salmon under the broiler for 1 to 2 minutes on low heat, keeping a close eye on it to avoid burning.
- Serve: Once your salmon is perfectly crispy and golden, remove it from the oven and serve immediately. Use a fish spatula or metal spatula and gently remove the flesh from the skin being careful not to remove the pistachio crust. Pair with sautéed asparagus or a fresh salad for a light, well-rounded meal.
Nutrition
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