Description
This Pistachio Crusted Salmon is golden, crunchy, and packed with flavor — featuring a Dijon-honey glaze and a savory crust of pistachios, Parmesan, and Italian breadcrumbs. Perfect for a quick weeknight dinner or elegant entertaining.
Ingredients
Units
Scale
- 1 pound salmon fillet or fillets, skin on (wild-caught if possible)
- 3/4 teaspoon kosher salt
- Fresh ground black pepper, to taste
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons honey or maple syrup
- 1/4 cup finely chopped unsalted pistachios
- 2 tablespoons Italian panko or Italian breadcrumbs
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together Dijon mustard and honey or maple syrup until smooth.
- Place salmon fillets skin-side down on the prepared baking sheet and pat dry. Season with kosher salt and black pepper.
- Spread the mustard-honey mixture evenly over the top of the salmon.
- In another bowl, mix chopped pistachios, panko, and Parmesan. Press the crust mixture gently onto the mustard-coated salmon.
- Bake for 12–15 minutes, or until the salmon flakes easily and reaches 125°F internal temperature.
- Let rest for 2–3 minutes. Garnish with extra chopped pistachios or lemon if desired and serve warm.
Notes
- Use wild-caught salmon for best flavor and texture.
- Lightly toast pistachios for deeper nutty flavor.
- Don’t overbake — use a thermometer for best results.
- Pair with rice, salad, or seasonal vegetables.
Nutrition
- Serving Size: 1 fillet
- Calories: 370
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 75mg