Pistachio Crusted Salmon is the ultimate salmon recipe! It’s super quick, easy to make, good for you… and perfectly delicious, of course! Soon to become one of your favorite superfood-loaded weeknight dinner recipes.
A Restaurant-Style Salmon Dish That’s Incredibly Healthy, Too!
For a quick meal that still satisfies, without junky ingredients or health compromises, salmon is one of my all-time favorite ingredients. It’s so easy to make, and it marries well with lots of different sauces, seasonings, and toppings.
Case in point? Pistachio crusted salmon! With a crunchy topping of crushed pistachios, panko, honey, and mustard, it’s like a sweet, salty, healthy party in your mouth. Plus, it’s loaded with vitamins, minerals, and healthy fats! Everything you could want in a quick dinner recipe.
How Healthy Is Salmon for You?
Very! Not only is it a great source of protein, it’s also rich in Omega-3 fatty acids and astaxanthin. Like most protein sources, salmon is also a good source of B vitamins and iron. This recipe is a great way to add heart-healthy, brain-healthy salmon to your diet.
The Ingredients You’ll Need
Let’s take a look at the ingredients you’ll need. So many goodies all in one easy dish! (Remember to scroll down to the printable recipe card for quantities and instructions.)
- Salmon: Skinless salmon is my go-to. The skin is fine to eat, it’s just that I prefer it crisped, and this recipe will not give you crisped salmon skin.
- Dijon Mustard: Stone-ground mustard would also be good.
- Butter: Unsalted butter, at room temperature.
- Honey: Feel free to substitute maple syrup or brown sugar, if you prefer.
- Pistachios: Shelled and finely chopped.
- Panko: I prefer the gluten-free panko, but regular panko crumbs are fine, too.
- Herbs: Chives and parsley, finely chopped.
- Salt and Pepper: Kosher salt and fresh-ground pepper, to taste.
What Is the Healthiest Salmon to Eat?
I would recommend wild salmon over farm raised salmon. Why? Because groups like Seafood Watch and the Environmental Defense Fund have put nearly all farmed salmon on their “red” or “avoid” list for multiple reasons. Many farms use crowded pens where salmon are easily infected with parasites, may be treated with antibiotics, and can spread disease to wild fish (one reason Alaska has banned salmon farms). Instead, reach for good-quality wild salmon, such as wild-caught Pacific salmon.
How to Make Pistachio Crusted Salmon
This simple baking method is basically fail-proof. And for the little bit of time it takes to prep and bake this dish, you will be amazed at how delicious it is!
- Prep the Oven and Salmon Filets. First, preheat your oven to 400°F. Then line a baking sheet with foil for easy cleanup, and lay the salmon on the foil-lined baking sheet. Season it with salt and pepper.
- Make the Honey-Butter Mixture and the Pistachio Mixture. Combine the butter, mustard, and honey in a small bowl. Stir well. Then place the bread crumbs, chives, parsley, and pistachios in another small bowl. Mix well.
- Top the Fish. Spoon butter sauce on salmon, coating the top of the fish with the sauce. Then coat the fish with about half the pistachio mixture. Reserve the other half for another use (see the Tips section for more details).
- Bake the Salmon. Bake the salmon for 15 minutes, or until done.
- Enjoy! Cut the salmon into filets, and serve!
Want to know more about baking your own pistachio crusted salmon? Great! I happen to have a few helpful tips to share. Read on, and enjoy your dish!
- Topping Extras: If you follow the recipe as written, you will have extra pistachio topping, which can be stored in the refrigerator for up to one week. Store it in an airtight baggie or container to keep it from spoiling. It’s great on chicken or lamb!
- Pat Dry: To keep the toppings on the salmon, make sure to pat it dry with paper towels before you add the butter mixture.
- Frozen Salmon: Frozen salmon will work in this recipe, but be sure to thaw it out overnight first.
What to Serve with Pistachio Crusted Salmon
You can serve this with almost any side dish imaginable! I like to keep things quick and easy, with salads, roasted veggies, and rice. Here are a few recipes you can try:
- Rice: This is my tutorial for Perfect Rice. I use jasmine rice, which always cooks up light and fluffy if you use this method. Fragrant jasmine rice is a natural pair with baked salmon.
- Roasted Veggies: Any vegetable is tasty roasted, but this combination of Roasted Radish, Brussels Sprout and Cauliflower is unbeatably yummy and good for you, too.
- Salad: Light, fresh, and springlike, this bright green Asparagus Broccoli Salad offers a cool contrast to the warm, savory flavor of baked salmon.
How to Store and Reheat Leftovers
Cooked pistachio crusted salmon can be refrigerated for up to three days. Make sure to store it in an airtight container, or a shallow dish tightly covered with plastic wrap, so that the flavors stay as fresh as possible.
To reheat, just bake the salmon again at 350°F until warmed through. Don’t overbake, or the salmon will dry out.
Can I Freeze This?
I don’t really recommend freezing the cooked salmon, because cooked salmon loses a lot of texture if you freeze, thaw, and reheat it. However, you can prep the salmon and then freeze it for up to three months before you bake it. If you do this, bake it directly from frozen, adding a few minutes to the cooking time.
Pistachio Crusted Salmon
- 1.5 pounds salmon skinless
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon honey
- 1/2 cup pistachios shelled and finely chopped
- 1/4 cup panko gluten free
- 2 tablespoons chives finely chopped
- 2 tablespoons parsley finely chopped
- pinch kosher salt
- pinch pepper freshly ground
- Preheat oven to 400°F.
- Line a baking sheet with foil for easy cleanup. Place salmon on baking sheet and season with salt and pepper.
- Combine butter, mustard, and honey in a small bowl. Stir well.
- Place bread crumbs, chives, parsley and pistachios in another small bowl. Mix well.
- Spoon butter sauce on salmon, coating the top of the fish with sauce.
- Take about half the bread crumb mixture, and coat the top of the fish. Add more as needed. (You will have extra, which can be stored in the refrigerator for up to one week. Great on chicken or lamb.)
- Bake salmon for 15 minutes. Cut into filets and serve!