Crusted Pistachio Salmon

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This crusted pistachio salmon is a winner! With crunchy pistachios, parmesan, and garlic, it's perfect with pasta, rice, or salad. Ideal for hosting!

Course Main Dish

Cuisine American

Keyword salmon

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 233kcal

Author Jillian Wade

Cost $8.48

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

US Customary - Metric

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

SERVE: You can keep the salmon out for no longer than 2 hours before it needs to be covered and refrigerated.

STORE: You can keep the leftovers in the fridge for up to 3 days.

FREEZE: Allow the cooked pistachio salmon to cool completely. Wrap each filet tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.

THAW: Transfer the frozen salmon to the refrigerator and let it thaw overnight.

REHEAT: Preheat the oven to 350°F. Place the thawed salmon on a baking sheet lined with parchment paper. Cover loosely with foil and bake for 10-15 minutes or until heated. *Avoid microwaving to maintain the crust's texture.

Nutrition