Instructions

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
• Place the 1 1/2 pound whole salmon fillet skin-side down on the prepared baking sheet. Pat the top and sides dry with paper towels. Season the top and sides with kosher salt and freshly ground black pepper. Set aside.
• In a small bowl, whisk together 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, and 1 clove minced fresh garlic until combined.
• In a separate small bowl, combine 1/4 cup panko, 1/3 cup crushed pistachios, 2 tablespoons freshly grated Parmesan cheese, and the zest of 1 lemon. Stir to mix evenly.
• Drizzle the lemon-honey mixture evenly over the top of the salmon (a spoon or pastry brush works well). It’s fine if some of the mixture runs off onto the parchment.
• Sprinkle the pistachio-panko mixture evenly over the top of the salmon. Gently press the mixture onto the fish so it adheres, taking care not to press so hard that the fillet breaks apart.
• Bake on the middle oven rack for 10 to 14 minutes, or until the salmon flakes easily with a fork and the internal temperature in the thickest part reaches 125 to 130 degrees F. Cooking time will vary with the thickness of the fillet.
• Remove the salmon from the oven and serve immediately with lemon wedges, if desired.