Pistachio Crusted Salmon

Amp up your salmon cooking with this easy and delicious Pistachio Crusted Salmon recipe. Made with only 8 ingredients, it’s a simple dish that is sure to wow guests!

Upgrade your salmon with this easy recipe idea

Want to impress your guests with a recipe that’s surprisingly quick and easy? This Pistachio crusted salmon is a must-try. Made with only 8 ingredients, this salmon dish will wow dinner party guests. Even the kids will love it!

The honey, dijon mustard, garlic, and lemon juice coating adds the most delicious flavor to the salmon and serves as the perfect glaze for adding pistachios on top. You’re never going to want to make salmon another way again!

Ingredients used to make this salmon and pistachio recipe

This salmon comes together with only 8 ingredients. We’ll start with 4 fillets, and then create a delicious glaze using salt, mustard, garlic, and lemon juice. Below is everything you’ll need.

• Salmon: Pistachio crusted salmon begins with 4 salmon fillets (about 2 lbs.).
• Salt & Pepper: Next up is a simple addition of salt and black pepper. No set amount; add at your discretion.
• Honey: Next, we’ll use 1/4 cup of honey to begin making the salmon coating. This coating will add delicious flavor while helping the pistachios stick to the salmon.
• Dijon mustard: Next, add 2 tbsp of dijon mustard.
• Garlic: Flavor things up with 1 clove of minced garlic.
• Lemon juice: Then, add a dash of tangy flavor by including 1 tbsp of lemon juice.
• Pistachios: Last but not least, you’ll need 1 and 1/4 cup of crushed pistachios.

Tools needed to make this recipe

Only four main kitchen tools are needed to create this recipe: a baking tray, parchment paper, small mixing bowl, and stirring utensil.

To measure out ingredients, you will need 1 tbsp, 1/4 cup, and 1 cup sized measuring cups.

How to make pistachio crusted salmon

Ready to get started? You can expect this dish to take only around 10 minutes of prep time and around 40 minutes of total time, including cool down.

First, preheat the oven to 350°F and line a sheet pan with parchment paper.

Using a paper towel, pat the salmon dry and liberally season with salt and pepper.

In a small bowl, mix together the honey, dijon mustard, garlic cloves, and lemon juice.

Once mixed together, add the crushed pistachios.

Evenly spread the crushed pistachio mixture over the top of the salmon and then the bottom, patting it down onto the salmon. You can use your hands or the back of a spoon.

Bake for 15 minutes and broil for the last 2-3 minutes to get a brown pistachio crust. Let cool for 10 minutes before serving. I like to serve with rice and vegetables!

What to serve with pistachio salmon

When it comes to serving up salmon, you have many side options. You could go for a starch like these Roasted Garlic Parmesan Potatoes, or you could go the salad route! Think Spinach Quinoa Salad with Feta Cheese, Cashew Crunch Salad with Sesame Dressing, or Light Broccoli Salad. You could also serve it up with some roasted asparagus!

No matter what you choose, the pairing is sure to be delicious!

Can you cook salmon without flipping it?

You sure can! We’re baking this salmon in the oven, which means we don’t need to flip it.

Is Sauvignon Blanc or Chardonnay better with salmon?

They say citrus-noted wine is better with salmon, making Sauvignon Blanc the better option here!

How do you keep salmon from sticking?

You can help prevent sticking by baking the salmon on a parchment paper-lined baking sheet. The pistachios should also help prevent sticking.

What internal temperature should salmon filets reach?

When cooking salmon, the internal temperature needs to reach 145°F. I recommend using a meat thermometer to check.

If you liked this recipe, you’ll want to try these!

Looking for some more healthy salmon recipes? Look no further! Below are some of our favorite ways to enjoy the protein rich fish.

• Healthy Teriyaki Salmon
• Creamy Salmon Orzo Skillet
• Grilled Asian Inspired Salmon with Coconut Rice
• Mediterranean Salad Foil Packs

Recipe by Erin Morrissey and Photos by The Mindful Hapa