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Four pistachio crusted salmon fillets on a platter with lemon wedges.
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5 from 1 vote

Pistachio Crusted Salmon

This pistachio crusted salmon recipe yields a platter of juicy fillets with a crunchy, toasted topping of pistachios, Dijon mustard, honey, lemon, garlic, and cumin. They look like a restaurant entree but take less than 30 minutes to put together.
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Entree, Fish and Seafood
Cuisine: American/Mediterranean
Diet: Gluten Free
Servings: 4
Author: Mark Beahm

Ingredients

  • 4 5-6 ounce salmon fillets
  • 1 tablespoon extra virgin olive oil
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 3/4 cup coarsely chopped pistachios (3 ounces)
  • Kosher salt
  • Black pepper
  • Fresh dill, for serving (optional)
  • Lemon wedges, for serving

Instructions

  • Get ready. Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
  • Prepare the salmon fillets. Pat the salmon fillets dry with paper towels. Place them on the lined baking sheet, spacing them about 1 inch apart. Season generously with salt and freshly ground pepper.
  • Prepare the pistachio topping. In a small bowl, whisk together the olive oil, lemon zest, 1 tablespoon lemon juice, honey, Dijon mustard, garlic, and cumin. Add the chopped pistachios and stir to combine.
  • Coat the salmon. Evenly divide the pistachio topping among the salmon fillets, pressing it into place so it sticks.
  • Bake the salmon. Bake the salmon for 11 to 13 minutes, or until the fillets are firm and just cooked through and the pistachio crust looks toasted and lightly browned.
  • Finish and serve. Transfer the salmon to a serving platter or individual plates. Garnish with some fresh chopped dill and lemon wedges.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, honey, and spices used in this recipe.
  • How to Store Pistachio Crusted Salmon: To store leftover pistachio crusted salmon, let it cool to room temperature, then transfer it to an airtight container and refrigerate. Use leftovers within 3 days. Reheat gently in a low oven or enjoy it cold over a salad.
     

Nutrition

Calories: 176.6kcal | Carbohydrates: 9.9g | Protein: 5.1g | Fat: 14.2g | Saturated Fat: 1.8g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 8.2g | Cholesterol: 0.6mg | Sodium: 22.1mg | Potassium: 257.3mg | Fiber: 2.5g | Sugar: 4.8g | Vitamin A: 100.9IU | Vitamin C: 3mg | Calcium: 29.7mg | Iron: 1.2mg

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