Pistachio Crusted Salmon is the perfect, easy dinner to impress! The fish is irresistible with a crunchy walnut parmesan topping.
Looking for an easy dinner to impress everyone? try that Pistachio-crusted salmon! This method of preparing fish looks like something you would get at a restaurant but is so easy to prepare. The aroma wafting out of the oven will have you salivating before the food even reaches your plate! Each bite of tender fish and the crispy pistachio parmesan topping immediately makes you want another. We inhaled this: and it’s now our go-to place for fun (or a romantic meal). Learn more about this tasty salmon recipe!
Ingredients for Pistachio-Crusted Salmon
Pistachio-Crusted Salmon has a short list of ingredients and doesn’t take much time to prepare. Victory dinner, over here! Every time we do it, people want seconds. (Really.) Here’s what you need for this easy dinner recipe:
- Salmon (as wild as possible, see below)
- Dijon mustard
- Honey
- pistachios
- italian panko (more on that below)
- Grated parmesan (it’s the kind that has the texture of sand, not jagged)
- salt and pepper
Best salmon to buy
An important part of this Pistachio Crusted Salmon recipe is a good piece of fish! This recipe tastes best with quality fish. Here are some tips for the best salmon to buy:
- Fresh salmon tastes best. You can find good frozen salmon. But for the best salmon, buy it fresh at your local seafood counter.
- Buy wild salmon. Wild fish caught in your country is generally a sustainable choice. There are also quality options at well-regulated farms; see Seafood Watch consumer guide.
- Coho is a good choice. We tend to like coho salmon for its mild flavor: price-wise, it’s a good, middle-of-the-road option. Sure, the king salmon is fantastic, but it’s no longer a luxury. Avoid Atlantic salmon as they are usually farmed.
What is panko? Is there a replacement?
- Use regular panko and add salt and Italian spices. Mix 2 tbsp panko with 1 pinch kosher salt and ½ tsp Italian seasoning (or ¼ tsp each of dried oregano and dried basil)
- Or look for Italian or regular breadcrumbs instead or make your own breadcrumbs! For regular breadcrumbs, use the panko seasoning recommendations above.
How do you make this gluten free recipe?
Can you make pistachio crusted salmon gluten free? Yes. Look for gluten-free panko or breadcrumbs in stores or online to make a gluten-free recipe. You can also omit the breadcrumbs, but keep in mind that the filling will be less crunchy (but still delicious).
You can also make this recipe dairy-free: omit the parmesan or use vegan parmesan!
How do you know when the salmon is done?
This Pistachio Crusted Salmon is so easy. Just mix Dijon mustard and honey, brush the top and sprinkle the top with the pistachio panko parmesan mixture! Pop it in the oven and it should take between 10 and 15 minutes to bake. How do you know when salmon is ready?
- Cook until the salmon just begins to crumble when pricked with a fork.
- The inside temperature should be 125 to 130 degrees Fahrenheit in the middle of the fish.
- Be careful not to overcook. We prefer our half-cooked salmon: for us, there is nothing worse than a piece of dry fish. Keep an eye on it and don’t overdo it!
Toppings to serve with pistachio crusted salmon
This Pistachio Crusted Salmon is so delicious, we hope you’ll want to make it a part of your regular recipe rotation! Want to make a simple takeaway page? Here are some ideas we like:
This pistachio crusted salmon recipe is…
pescetarian. Gluten-free see notes above.
The description
Pistachio Crusted Salmon is the perfect, easy dinner to impress! The fish is irresistible with a crunchy walnut parmesan topping.
- 1 Salmon fillet or fillets with skin beaten (preferably wild)
- ¾ teaspoon kosher salt
- Freshly ground black pepper
- 1½ tablespoons Dijon mustard
- 1½ tablespoons honey or maple syrup
- ¼ cup finely chopped pistachios
- 2 tablespoons Italian Panko (or Italian Breadcrumbs)*
- 2 tablespoons grated parmesan cheese
- Preheat the oven to 425 degrees Fahrenheit.
- Bring the salmon back to room temperature and pat dry. Season the salmon with salt and pepper. In a small bowl, mix Dijon mustard and honey, then brush the fish in an even layer.
- In another small bowl, combine the finely chopped pistachios, Italian panko, and parmesan. Scatter the pistachio mixture over the fish.
- Bake 10 to 15 minutes, until salmon flakes with fork; The inside temperature should be midway between 125 and 130 degrees Fahrenheit. Serve immediately.
Remarks
*We recommend Italian panko or Italian breadcrumbs as they are already seasoned. Panko is the best because it’s the lightest and crispiest. If you can only find plain panko, mix 2 tbsp panko with 1 pinch kosher salt and ½ tsp Italian seasoning (or ¼ tsp dried oregano and dried basil).
- Category: main course
- Method: Cooked
- Kitchen: Salmon
Keywords: Pistachio-crusted salmon
More salmon recipes
Salmon is the perfect meal for a visit to the in-laws or an easy dinner! Here are some of our best salmon recipes:
