This crusted pistachio salmon is a winner! With crunchy pistachios, parmesan, and garlic, it’s perfect with pasta, rice, or salad. It’s also ideal for hosting.
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Gorgeous Crusted Pistachio Salmon
This salmon has been on my mind SO much the last few weeks! I’ve been craving it non-stop since I first started developing the recipe. Fresh salmon has such a rich flavor and tender texture that goes perfectly with the nutty crunch of pistachios. I find that using good Dijon mustard adds a tangy depth that really complements the salmon.
When you invest in quality ingredients, every bite bursts with vibrant flavors, making it a standout meal! The pistachio topping is what makes this recipe shine. I love using freshly grated Parmesan and top-quality, unsalted pistachios for the best taste.
What You’ll Love About Pistachio Crusted Salmon:
- It only takes 20 minutes from start to finish!
- It’s a recipe I make on repeat because it’s a quick and delicious dinner.
- Even my picky eaters love this salmon!
Ingredients and Estimated Cost
Per Serving Cost: $4.24
Recipe Cost: $8.48
- 2 (6-ounce) salmon filets – $6.72
- 2 teaspoons Dijon mustard – $0.32
- 2 Tablespoons unsalted pistachios – $0.50
- 2 Tablespoons panko bread crumbs – $0.16
- 1 Tablespoon grated parmesan cheese – $0.20
- 1 Tablespoon unsalted butter – $0.21
- 1 Tablespoon lemon juice – $0.07
- 1 Tablespoon honey – $0.18
- ¼ teaspoon paprika – $0.05
- ⅛ teaspoon coarse kosher salt – $0.01
- ⅛ teaspoon black pepper – $0.02
- 1 garlic clove – $0.04
NOTE: Recipe prices are based on grocery store websites and the amounts needed. Actual costs may vary depending on your ingredients. Updated in July 2024.
How To Make Crusted Pistachio Salmon
***For complete recipe instructions, see the recipe card below.
PREPARE THE SALMON:
1. Place the salmon fillets on the prepared baking sheet. Brush the tops with Dijon mustard.
MAKE THE PISTACHIO CRUST:
2. In a bowl, mix together crushed pistachios, bread crumbs, grated Parmesan cheese, melted butter, lemon juice, honey, paprika, salt, pepper, and minced garlic.
ASSEMBLE AND BAKE:
3. Press the pistachio mixture onto the top of each salmon fillet, covering them completely.
4. Bake for 10-12 minutes, or until the salmon is flaky and reaches an internal temperature of 145°F.
Recipe Variations
- You can double or triple this recipe.
- Please note that salted pistachios will make this a very salty dish. If you do use the salted pistachios omit the coarse kosher salt.
- If the salmon has skin, lay it skin-side down on the baking sheet.
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Crusted Pistachio Salmon
Equipment
- baking sheet
- parchment paper
- pastry brush
- measuring spoons and cups
- Bowl
- spoon
Ingredients
- 2 6-ounce salmon filets
- 2 teaspoons Dijon mustard
- 2 Tablespoons unsalted pistachios chopped
- 2 Tablespoons panko bread crumbs
- 1 Tablespoon grated parmesan cheese
- 1 Tablespoon unsalted butter melted
- 1 Tablespoon lemon juice
- 1 Tablespoon honey
- ¼ teaspoon paprika
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- 1 garlic clove minced
Instructions
- Move the oven rack to the middle position and preheat the oven to 375° F.
- Line a rimmed baking sheet with parchment paper.
- Place the salmon on the baking sheet.
- Use a pastry brush to brush the Dijon mustard onto the salmon filets.
- In a bowl mix together the pistachios, bread crumbs, parmesan cheese, butter, lemon juice, honey, paprika, salt, pepper, and garlic.
- Pack the pistachio mixture on top of the salmon filets.
- Bake for 10-12 minutes or until the salmon is flaky. You want an internal temperature of 145°F.
Notes
Nutrition
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Recipe FAQs
What if I don’t have Dijon mustard?
You can substitute with whole grain mustard or honey mustard for a slightly different flavor.
Can I use salted pistachios?
Yes, but omit the salt in the recipe to avoid it being too salty.
What type of breadcrumbs should I use?
Panko bread crumbs work best for a crispier texture, but regular bread crumbs are also fine.
How can I tell if the salmon is done?
The salmon should be flaky and reach an internal temperature of 145°F. To check for flakiness, use a fork and an instant-read thermometer to check the internal temperature.
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