Pistachio Crusted Salmon (A Quick & Easy Recipe) (2024)

Dairy FreePaleoSpecific Carbohydrate Diet

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Looking for acrowd pleasingsalmon recipe? This Pistachio Crusted Salmon is an easy to prepare30-minute dishthat is so tasty! The salmon is topped in asticky pistachio, lemon and honey crustand then roasted in the oven untilmoist and flaky.

I am always on the lookout for new ways to preparesalmonwhich is my absolute favourite type of fish. Pistachio crusted salmon is a dish that I often order whenever I see it on the menu, and I thought it was finally time to create a version for the blog so that I could make it home too. This pistachio crusted salmon is such a delicious dish, I think you are going to love the combination of crunchy topping with the flaky salmon. You can prepare the topping mixture a day or two in advance and quickly coat the salmon in it right before baking. This is a great dish to feed a crowd and is easy to double or triple depending on the number of guests.

Why You Are Going To Love This Pistachio Crusted Salmon

• It’s so easy to make!This Pistachio Crusted Salmon could truly not be any easier to make. Roughly chop the pistachios, add them into a bowl with the other topping ingredients including honey, lemon and mustard and give everything a stir. Then all you have to do is spread a layer over the salmon and bake it in the oven and voila, all done.
• It’s fast to prepare:10 minutes of prep and 15 minutes of cook time is all you need to make this delicious dinner. It’s perfect for weeknight dinner when you are short on time.
• It tastes like a restaurant quality meal!The combination of a crunchy pistachio crust and flaky tender salmon is so good, just like a dish you would get at a restaurant.
• It’s a crowd pleaser!This is my go to salmon recipe to serve for a dinner party, guests always loves it! The pistachio crust makes it seem fancier then it really is which is a huge win in my books.
• This easy baked salmon recipe requires only a handful of simple ingredients
• This pistachio-crusted salmon recipe is Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.

What You Need To Make This Pistachio Crusted Salmon

• Salmon:The most important ingredient in this dish! Buying salmon can be incredibly confusing as there are over 10 different varieties, frozen or fresh salmon plus the age old debate of farmed vs wild salmon. No matter which type of salmon you go for always look for salmon that is glossy and firm to the touch, saturated in colour and free of any “fishy” smell. You can use 4 salmon fillets or an entire half side of salmon.
• Pistachios:I prefer using unsalted pistachios. If using salted roasted pistachios there is no need to add salt to the coating mixture. Although using store bought chopped pistachios saves time, I find that the flavour isn’t as prominent.
• Honey:You can swap the honey for another liquid sweetener such as maple syrup or agave.
• Dijon Mustard:Dijon mustard adds a nice kick of spice to the pistachio crust. Whole grain mustard and honey mustard would also work as a substitute for dijon.
• Lemon Juice:lemon juice really helps to freshen up the flavours in this salmon dish. While fresh lemon juice has the best flavor, don’t stress if you only have bottled lemon juice, it will also do the job. If you want a more bold lemon flavor, feel free to add in 1/2 tsp lemon zest.

How To Chop The Pistachios

There are two methods which can be used to chop the pistachios into very small pieces. The easiest method is with a food processor, place the pistachios in a food processor and pulse for only a few seconds until the pistachios are broken into small pieces. Be sure not to over blend the pistachios into a powder, they should still be slightly chunky.The second method for chopping the pistachios is by hand using a sharp knife.

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How To Make This Pistachio Crusted Salmon

1. Line a baking sheet with parchment paper (or aluminum foil) and then place the salmon fillet in the middle. Pat the top of the salmon dry with a paper towel and then generously season it with kosher salt and black pepper.
2. In a small bowl whisk together the honey, lemon juice, mustard and minced garlic. Once well mixed, add in the chopped pistachios.
3. Spoon the pistachio mixture over the salmon and press down on it with a fork so it stays on the salmon.
4. Transfer the sheet pan to the preheated oven and leave the salmon to cook for 15 minutes until the pistachio crust is golden brown in color and the salmon is cooked through.

You can find step by step instructions in the recipe card below.

How To Tell When Salmon Is Cooked

The quickest way to ruin this Pistachio Crusted Salmon recipe is to overcook it. Salmon is overcooked when it’s dry, crumbly when cut into with a fork and there is white “goop” seeping from the surface. Salmon is done when the flesh is translucent pink in colour and easily flakes when pressed on with a fork. For 100% certainty you can insert a meat thermometer into the thickest part of the fillet, you are looking for an internal temperature of 120-130 degrees Fahrenheit.

What To Serve With Pistachio Crusted Salmon

I recommend choosing one or two lighter side dishes to serve alongside this pistachio salmon. Some of my favourite side dishes to serve with the salmon include a simple green salad, Green bean salad, Asparagus, roasted fennel, broccoli, sauteed greens or corn & zucchini.

What About Leftovers?

Leftover Pistachio Crusted Salmon will last for up to 3 days stored in an airtight container in the fridge. I find that leftover salmon dries out when reheated so I prefer eating it at room temperature so it remains moist and flavourful. If you must reheat the salmon, avoid using the microwave and place it in the oven at 300º Fahrenheit degrees with a squeeze of fresh lemon overtop.

Here are a few more salmon recipes that you might enjoy…

• Teriyaki Salmon Bowls
• Asian Grilled Salmon Skewers
• Orange Salmon
• Blackened Salmon with Green Sauce
• Garlic Honey Mustard Salmon
• Spicy Baked Salmon
• Easy Spinach Stuffed Salmon
• Salmon Nicoise Traybake
• Coconut Ginger Salmon

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

originally posted April 18, 2021 — last updated March 7, 2024by Every Last Bite