Delish Pistachio Crusted Salmon Recipes

If I could bottle the smell of this salmon while it’s baking, I would. It’s savory and nutty and a tiny bit sweet, with that toasty pistachio crunch that makes you feel like you did something fancy… when really you just smushed some nuts onto fish and called it dinner. We’re talking weeknight-easy, company-worthy, lemon-kissed, Dijon-glossed salmon with a crust that stays crunchy without deep frying anything. It’s a win.

My husband calls this “the green crunch salmon,” which is unhelpful but adorable. The first time I made it, I forgot to toast the nuts and still got applause at the table—tiny hands included. Now it shows up on Tuesdays when I don’t want to think, and on Fridays when I pretend we’re going out but actually we’re in pajamas by 6:30. A lemon wedge, a glass of something cold, and I suddenly feel like I planned life better than I did.

How to Make It

Okay, preheat to 425°F because hot-and-fast is how you get flaky fish and a toasty top. Chop pistachios—small, not dust—so you get texture. Stir Dijon, honey, a splash of olive oil, lemon zest, garlic, salt, pepper. Paint that all over the salmon like you mean it. Press the pistachios on top. Don’t panic if some roll off; just scoop and re-press. Bake 10–12 minutes (thicker fillets need closer to 12). If you want extra color, broil the last 1 minute—watch it like it owes you money. Serve with lemon wedges. Feeds 4, generously, or 2 with leftovers for the next day’s “I’m very put-together” salad.

✔Ingredient Notes

– Salmon fillets: Skin-on keeps things moist and easier to lift off the pan. Wild cooks faster than farmed—start checking at 9 minutes if yours are thin.
– Pistachios: Shelled, roasted, unsalted if you can swing it. Salted works—just pull back on the added salt or your tongue will file a complaint.
– Dijon mustard: The glue. Gives tang and helps the nuts stick. Grainy Dijon is fine; yellow mustard is not the vibe.
– Honey: Just a spoon to balance. Maple syrup works; brown sugar in a pinch, but mix it well so it dissolves.
– Lemon zest + juice: Zest for flavor, juice for brightness at the end. If you skip the zest, it’s fine—but you’ll miss that zing.
– Garlic: Fresh is best. Powder works if it’s date-not-ancient; use 1/2 tsp and don’t overdo it or it can taste dusty.
– Olive oil: Helps the topping spread and the fish stay tender. Ghee or melted butter if you’re feeling extra.
– Salt & pepper: Season the fish directly; don’t just rely on the topping. That’s where people go wrong.
– Parsley (optional): A green confetti moment at the end. Dill is dreamy too.

✔Recipe Steps

1. Preheat oven to 425°F and line a sheet pan with parchment or lightly oil it.
2. Chop 3/4 cup roasted pistachios until finely craggy (not powder).
3. Stir 2 tbsp Dijon, 1 tbsp honey, 1 tbsp olive oil, 1 tsp lemon zest, 1 small grated garlic clove, 1/2 tsp salt, and black pepper in a bowl.
4. Pat 4 salmon fillets dry, season lightly with salt and pepper, and brush the Dijon mixture over the tops.
5. Press the chopped pistachios onto the coated sides, scooping stray bits back on.
6. Bake 10–12 minutes (thickest part flakes with a fork), optionally broil 1 minute for extra color, then finish with lemon juice and herbs.

What to Serve It With

– Roasted asparagus or green beans tossed with lemon.
– Crispy potatoes or a garlicky mashed cauliflower for balance.
– Simple arugula salad with olive oil, lemon, and shaved Parm.
– Couscous or quinoa with chopped herbs and a squeeze of citrus.
– A dollop of Greek yogurt mixed with lemon and dill if you want a quick sauce.

✔Tips & Mistakes

– Don’t pulverize the nuts. You want pebble-y bits for crunch.
– Dry your salmon. Moisture on top = sliding pistachios and sadness.
– Use hot oven, short time. Low and slow gets you soggy crust.
– Line the pan. You’ll thank yourself during cleanup.
– Watch the broiler like a hawk. Nuts toast to perfection, then burn in 12 seconds flat.
– Season under the topping. The glaze is tasty, but salt the fish too.

✔Storage Tips

Leftovers: Pop cooled salmon in an airtight container and refrigerate up to 2 days. I eat it cold on salad and feel like a lunch influencer. To reheat, do low-and-gentle: 300°F for 8–10 minutes, or a quick skillet cover to warm without wrecking the crust. And yes, breakfast salmon on toast with a jammy egg? Zero regrets.

✔Variations and Substitutions

– No honey? Use maple or a teaspoon of brown sugar.
– No Dijon? Try whole-grain mustard; skip yellow mustard here.
– Gluten-free friends: It’s already GF if your mustard is. Swap tamari if you add a splash of soy to the glaze.
– Nut swap: Almonds or hazelnuts work; walnuts can taste a little bitter—toast them first.
– Herb twist: Dill or chives are lovely; basil if that’s what’s sad in your fridge.
– Spice it: Add a pinch of smoked paprika or Aleppo pepper to the nuts for warmth.
– No oven? Air fryer at 390°F for 7–10 minutes, checking at 7.

Frequently Asked Questions

Delish Pistachio Crusted Salmon Recipes

Crunchy, citrusy pistachio crust over tender baked salmon—an elegant weeknight dinner ready in under 25 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound salmon fillet skin-on, cut into 4 pieces
• ▢ 0.75 cup pistachios, shelled finely chopped
• ▢ 0.25 cup panko breadcrumbs
• ▢ 2 tablespoon Dijon mustard
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon lemon zest from about 1 lemon
• ▢ 1 tablespoon lemon juice freshly squeezed
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.75 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a rimmed baking sheet with parchment and lightly oil it.
• Pat salmon dry. Season both sides with 0.25 teaspoon salt and 0.25 teaspoon pepper (from the measured amounts). Place fillets skin-side down on the prepared sheet.
• In a bowl, whisk Dijon, honey, lemon zest, lemon juice, garlic powder, and olive oil until smooth.
• In a separate bowl, combine chopped pistachios and panko with the remaining 0.5 teaspoon salt and 0.25 teaspoon pepper.
• Brush the Dijon mixture over the tops of the salmon. Press the pistachio mixture onto the coated tops to form an even crust.
• Bake until the salmon flakes easily and the crust is lightly golden, 10 to 12 minutes depending on thickness. For extra color, broil for 1 minute at the end.
• Rest 2 minutes. Garnish with parsley and serve with extra lemon if desired.

Notes

For even crunch, chop pistachios finely but not to a powder. If your fillets are thinner than 1 inch, begin checking for doneness at 9 minutes.