Pistachio-Crusted Salmon
A perfectly baked salmon fillet coated with a crisp pistachio crust, bringing together nutty, savory, and slightly sweet notes in a single elegant dish. Ideal for dinner parties or healthy weeknight meals.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 cup shelled pistachios, finely chopped
- 2 tbsp Dijon mustard (or honey mustard)
- 1 tbsp honey (optional)
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat oven: to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare topping: In a small bowl, mix Dijon mustard and honey.
- Season salmon: Pat the salmon fillets dry and season with salt and pepper.
- Add crust: Brush the top of each fillet with the mustard mixture, then press chopped pistachios onto the surface to coat evenly.
- Bake: Arrange fillets on the baking sheet and drizzle lightly with olive oil. Bake for 12–15 minutes, until salmon is cooked through and pistachios are golden.
- Serve: Garnish with lemon wedges and serve hot with a side of roasted vegetables or couscous.
Notes
- Use wild-caught salmon for richer flavor.
- Avoid overbaking to keep the fish moist.
- Crushed pistachios should be coarse, not powdered.
- You can substitute Dijon with maple syrup for a sweeter glaze.
- Great served with lemon-dill yogurt sauce or a green salad.