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Pistachio Crusted Baked Salmon

This Pistachio Crusted Baked Salmon is SO EASY! Crunchy pistachios, tangy lemon, and savory Parmesan create a perfect crust over tender, flaky salmon.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Baked, Easy, Healthy, Pistachio, Quick, Salmon
Servings: 4 servings

Ingredients

  • 1 1/2 pound whole salmon fillet, skin on
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove fresh garlic minced
  • 1/4 cup panko
  • 1/3 cup crushed pistachios
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 lemon zest of 1 lemon
  • Lemon wedges for serving (optional)

Instructions

Step 1: Preheat and Prep

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Pat the salmon fillet dry with paper towels to ensure the crust adheres well.

Step 2: Season the Salmon

  • Place the salmon skin-side down on the prepared baking sheet. Sprinkle kosher salt and freshly ground black pepper evenly over the fillet to taste.

Step 3: Make the Glaze

  • In a small bowl, whisk together the fresh lemon juice, olive oil, honey, Dijon mustard, and minced garlic. This glaze will add a lovely tangy-sweet layer beneath the pistachio crust.

Step 4: Prepare the Crust Mixture

  • In another bowl, combine the panko, crushed pistachios, grated Parmesan, and lemon zest. Make sure the pistachios are crushed to a coarse texture, so the crust has a nice crunch without being too hard.

Step 5: Assemble the Salmon

  • Brush the glaze evenly over the top of the salmon fillet. Then, press the pistachio-panko mixture firmly onto the glazed surface, covering it completely. This ensures the crust sticks well during baking.

Step 6: Bake to Perfection

  • Place the salmon in the preheated oven and bake for 12-15 minutes, depending on thickness, until the salmon is opaque and flakes easily with a fork and the crust is golden brown. Keep an eye on it to prevent burning the crust.

Step 7: Serve and Enjoy

  • Remove the salmon from the oven and let it rest for a few minutes. Serve with lemon wedges on the side for an added burst of freshness. This pistachio crusted baked salmon pairs beautifully with steamed vegetables, quinoa, or a fresh green salad.

Equipment

  • Baking sheet or sheet pan
  • Parchment paper or silicone baking mat
  • Food processor or mortar and pestle
  • Mixing Bowls
  • Sharp Knife
  • Measuring Spoons and Cups

Notes

  • Press the pistachio crust firmly onto the salmon to ensure it sticks during baking.
  • Use fresh lemon zest in the crust to brighten the flavor and balance richness.
  • Check salmon doneness early to avoid overcooking; it should flake easily and be opaque.
  • Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently to maintain crust texture.
  • Try substituting pistachios with toasted pumpkin or sunflower seeds if allergic to nuts.