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I can't believe that after over a year of blogging, this is myfirstsalmon recipe! Salmon is probably the seafood that is most regularly cooked in our home so I cannot fathom why I am just now sharing a recipe with you! So as a consolation prize, let me share a more exquisite salmon recipe with you... pistachio-crusted salmon.
I first tried pistachio-crusted salmon at a local steakhouse on my birthday last year. You might be thinking, who orders seafood at a steakhouse? I do. And as soon as I took that first bite, I was instantly inspired.This dish is drool-worthy amazing. Somehow the nutty pistachio mixed with the honey, lemon and garlic flavours in the glaze work wonders when combined with wild salmon. I justknew that Ihad to make my own version of pistachio-crusted salmon. Andlucky for you, after some trial and error, here it is!
What makes this dish even better is that despite the ultra sophisticated persona it ensues, it is a one pan meal that takes less than 20minutes to make! That's what I loveabout salmon. No matter how exquisite the dish, it is so quick and easy to make. It truly makes the perfect weeknight dinner.
Ingredients
To make this easy and delicious pistachio-crusted salmon, you will need the following ingredients (quantities in recipe card below):
- wild salmon - fillets(approximately 6 ounces (175 g)grams each)
- salt and pepper
- garlic
- olive oil
- Dijon mustard
- lemon juice
- honey
- pistachios
You will also need a measuring cups and spoons and a quarter sheet baking pan.
How to Make the Best Pistachio-Crusted Salmon
- Prep salmon. Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste. Place salmon on a parchment-linedquarter sheet baking pan.
- Add pistachio topping. In a small bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread ¾ of the mixture evenly over the salmon. Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into salmon using the back of a spoon.
- Bake. Bake in a 375 F preheated oven for 15-20 minutes until salmon is flaky. Remove from oven and let rest for 5 minutes before serving.
How to Serve Pistachio-Crusted Salmon
You can serve pistachio-crusted salmon with a starchy side such as Creamy Mashed Potatoes, Roasted Garlic Parmesan Baby Potatoes, a side of long-grain Basmati Rice, or Creamy Garlic Mashed Cauliflower (for a lower carb option).
I also always pair this with a side of vegetables, such as:
- Sautéed Garlic Mushrooms
- Honey Roasted Carrots
- Roasted Spring Vegetables
- Garlic Green Beans
- Roasted Cauliflower
- Air Fryer Asparagus (or Roasted Asparagus)
Storing Tips
- How to store: Store pistachio-crusted salmon in anairtight containerin the refrigerator for up to 3 days.
- How to reheat: Reheat in a 300 F preheated oven or air fryer for 5-10 minutes until warmed through. Alternatively, you can reheat in the microwave in 20-second increments until heated all the way through.
- Freezing salmon? Freezing cooked salmon is not recommended as it will cause the salmon to become rubbery and tough.
More Seafood Recipes
- Honey Garlic Glazed Salmon
- Baked Maple Salmon
- Miso Salmon
- Grilled Teriyaki Salmon Rice Bowl
- Sheet Pan Miso Salmon with Bok Choy
- Black Cod with Black Bean Sauce
- Almond-Crusted Halibut with Lemon Garlic Butter
Did you make this recipe?I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram@aheadofthymeor share it on the Pinterest pin so that I can follow along.
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Recipe
Pistachio-Crusted Salmon
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 18 reviews
- Author: Sam | Ahead of Thyme
- Total Time: 20 minutes
- Yield: 2 fillets
- Diet: Gluten Free
Description
Pistachio-crusted salmon is a gourmet dinner without the gourmet skills! Prepare this with a handful of ingredients in less than 20 minutes!
Ingredients
- 2 wild salmon fillets (approximately 6 ounces (175 g) grams each)
- salt and pepper
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoonhoney
- ⅓cuppistachios, coarselychopped
Instructions
- Preheat oven to 375 F.
- Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste. Place salmon on a parchment-lined quarter sheet baking pan.
- In a small bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread ¾ of the mixture evenly over the salmon.
- Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into salmon using the back of a spoon.
- Bake for 15-20 minutes until salmon is flaky. Remove from oven and let rest for 5 minutes before serving.
Notes
How to store: Store pistachio-crusted salmon in an airtight container in the refrigerator for up to 3 days. Freezing cooked salmon is not recommended as it will cause the salmon to become rubbery and tough.
How to reheat: Reheat in a 300 F preheated oven or air fryer for 5-10 minutes until warmed through. Alternatively, you can reheat in the microwave in 20-second increments until heated all the way through.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Bake
- Cuisine: American
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Comments
Katie says
I love this recipe, it's heavily in my rotation!
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Nancy says
We make this recipe almost weekly- it’s delicious!
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Christina L Peterson says
Terrific! I made this for a New Years Eve dinner party. It wa a big hit, as was the coconut Jasmine rice (also your recipe). Thanks for sharing it.
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