Crusted Pistachio Salmon – A Bright, Crunchy Weeknight Favorite

This crusted pistachio salmon checks all the boxes: quick, beautiful, and packed with flavor. The crunch from the nuts and the richness of the salmon make a perfect match, and a hint of lemon brings it all to life. It’s impressive enough for guests, but simple enough for a Tuesday night.

You only need a handful of pantry staples and about 20 minutes. Serve it with a fresh salad, roasted veggies, or fluffy couscous and you’re set.

What Makes This Recipe So Good

• Fast and foolproof: From start to finish in around 20 minutes with minimal prep.
• Balanced flavor: Buttery salmon, nutty pistachios, bright lemon, and a touch of garlic create great contrast.
• Great texture: The crisp crust keeps the salmon moist and tender underneath.
• Everyday ingredients: No special tools or rare ingredients required.
• Flexible: Works with skin-on or skinless fillets, and you can swap herbs or nuts to suit your taste.

What You’ll Need

• Salmon fillets: 4 portions (about 6 ounces each), skin-on or skinless.
• Pistachios: 3/4 cup, shelled and unsalted.
• Panko breadcrumbs: 1/4 cup for extra crunch (optional but recommended).
• Parmesan cheese: 2 tablespoons, finely grated (optional for a savory boost).
• Dijon mustard: 2 tablespoons to help the crust stick and add tang.
• Lemon: Zest of 1 lemon and 1 tablespoon juice.
• Garlic: 1 small clove, finely minced or grated.
• Olive oil: 1–2 tablespoons.
• Fresh herbs: 1–2 tablespoons chopped parsley or dill.
• Salt and black pepper: To season the salmon and the crust.
• Optional garnish: Lemon wedges and extra herbs for serving.

Step-by-Step Instructions

1. Heat the oven: Preheat to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
2. Prep the salmon: Pat the fillets dry with paper towels.

   Season both sides with salt and pepper. Place skin-side down on the pan.
3. Make the crust: In a bowl, combine finely chopped pistachios, panko, Parmesan (if using), lemon zest, herbs, a pinch of salt, and black pepper. Drizzle in olive oil and mix until it looks like damp sand.
4. Mustard layer: In a small cup, stir Dijon with the lemon juice and garlic.

   Brush this evenly over the top of each fillet. This helps the crust stick and adds flavor.

5. Crust the salmon: Spoon the pistachio mixture over the fillets and press lightly so it adheres. Aim for an even layer without packing it too tightly.
6. Bake: Cook for 10–12 minutes, depending on thickness, until the crust is golden and the salmon flakes easily.

   For thicker fillets, you may need 14 minutes. The center should be just opaque.

7. Optional broil: If you want a deeper golden crust, broil for 1 minute at the end. Watch closely to avoid burning the nuts.
8. Rest and serve: Let the salmon rest 2 minutes.

   Finish with a squeeze of lemon and extra herbs. Serve warm.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 2 days. The crust will soften but still tastes great.
• Reheat gently: Warm in a 275°F (135°C) oven for 8–10 minutes, or in a covered skillet over low heat.

  Avoid microwaving if possible—it can make the fish dry and the nuts chewy.

• Freeze? Not recommended. Cooked salmon can freeze, but the pistachio crust loses its texture after thawing.
• Meal prep tip: You can mix the dry crust ingredients in advance and store them for up to 3 days. Add lemon zest and oil just before baking.

Health Benefits

• High-quality protein: Salmon provides complete protein to support muscle repair and satiety.
• Omega-3 fats: Salmon is rich in EPA and DHA, which support heart, brain, and eye health.
• Nutrient-dense nuts: Pistachios add fiber, plant protein, vitamin B6, copper, and potassium.
• Better-for-you fats: Olive oil and pistachios offer monounsaturated fats that can help support healthy cholesterol levels.
• Lower-sodium, lower-sugar: This recipe relies on real ingredients and herbs for flavor, not heavy sauces.

What Not to Do

• Don’t skip drying the salmon: Excess moisture prevents the crust from sticking and browning.
• Don’t overbake: Dry salmon is the fastest way to ruin this dish.

  Pull it when the center is just opaque or at 125–130°F (52–54°C) for medium.

• Don’t use flavored or salted pistachios: They can overpower the dish and make it too salty.
• Don’t pack the crust too tightly: A lightly pressed layer crisps better and won’t slide off.
• Don’t skip seasoning: Season both the fish and the crust for balanced flavor.

Alternatives

• Nut swaps: Try almonds, walnuts, or hazelnuts. For nut-free, use pumpkin seeds or sunflower seeds.
• Breadcrumb options: Use gluten-free panko or crushed rice crackers if needed.
• Flavor twists: Add a pinch of smoked paprika, cumin, or chili flakes to the crust. Swap dill for thyme or basil.
• Mustard substitutes: Use whole-grain mustard or a thin layer of Greek yogurt mixed with lemon.
• Cooking method: Air fryer at 375°F (190°C) for 8–10 minutes, checking early.

  The crust browns quickly.

• Protein variations: This crust pairs well with trout, cod, or chicken cutlets. Adjust cook time accordingly.

FAQ

Can I use frozen salmon?

Yes. Thaw it in the fridge overnight, then pat very dry.

Frozen fillets can release extra moisture, so drying well is key for a crisp crust.

Should I remove the skin?

Either works. Skin-on helps keep the salmon moist and makes it easier to lift off the pan. You can slide the fillet off the skin after baking if you prefer.

How fine should I chop the pistachios?

Aim for small, even pieces—about the size of coarse breadcrumbs.

Too fine and the crust can turn pasty; too large and it won’t adhere well.

What temperature should the salmon be when done?

For medium, about 125–130°F (52–54°C) in the thickest part. If you prefer it more done, go to 135°F (57°C). Rest for a couple of minutes before serving.

Can I make this dairy-free?

Yes.

Skip the Parmesan and use olive oil only. The nuts and mustard still provide plenty of flavor.

What can I serve with it?

Try roasted asparagus, green beans, or broccoli; a simple arugula salad with lemon vinaigrette; or quinoa, couscous, or herbed rice.

How do I keep the crust from falling off?

Brush on a thin, even layer of Dijon and press the crust lightly so it sticks. Don’t move the fillets around once they’re on the pan.

Wrapping Up

Crusted pistachio salmon is one of those recipes that feels special without the extra stress.

You get crisp, nutty texture, bright citrus, and tender fish in minutes. Keep a bag of shelled pistachios in the pantry, and you’ll always have a fast, reliable dinner that tastes like you planned ahead. Add your favorite sides, a squeeze of lemon, and enjoy.