Rich, Buttery Pistachio-Crusted Salmon Recipe
This Rich, Buttery Pistachio-Crusted Salmon recipe offers a delicious combination of tender, flaky salmon topped with a crunchy, savory pistachio and panko breadcrumb crust. Enhanced by a subtle shallot and garlic aroma, and finished with a tangy honey-Dijon mayo sauce, it’s an elegant yet simple dish perfect for a nutritious and flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Salmon
- 4 (6 oz) salmon fillets (skin on or off)
- ¾ tsp Kosher salt (divided)
Crust Mixture
- ½ cup pistachios (shelled, very finely chopped)
- ⅓ cup panko breadcrumbs
- 1 medium shallot (finely chopped, about 1-2 Tbsp)
- 1 medium garlic clove (finely chopped)
- 1 Tbsp neutral oil (such as grapeseed, avocado, or canola oil)
- 2 Tbsp chopped parsley (plus more for serving, optional)
- 1 tsp fresh lemon zest (the lemon cut into wedges for serving)
Quick Sauce
- 1 Tbsp mayo, sour cream, creme fraiche, or Greek yogurt
- 2 tsp honey
- 1 tsp Dijon mustard
To Serve
- Flaky sea salt
- Lemon wedges
Instructions
- Prepare the salmon. Preheat your oven to 300°F (150°C). Pat the salmon fillets dry thoroughly with a paper towel to remove excess moisture, then evenly season each fillet with ½ tsp of kosher salt.
- Sweat the shallot. Heat 1 tablespoon of neutral oil in a nonstick skillet over medium heat until shimmering. Add the finely chopped shallot and cook for 2 to 3 minutes until softened, seasoning with the remaining ½ tsp kosher salt. Add the chopped garlic and cook for another minute, releasing its aroma without browning.
- Toast the pistachios and breadcrumbs. Stir in the finely chopped pistachios and panko breadcrumbs, reducing the heat to medium-low. Cook the mixture gently, stirring often, until the pistachios are golden and toasted and the breadcrumbs turn a rich golden brown, about 5 minutes. Remove from heat and transfer this mixture to a shallow bowl. Stir in chopped parsley and lemon zest to infuse fresh flavors.
- Make the quick sauce. In a small bowl, combine 1 tablespoon of your choice of mayo, sour cream, creme fraiche, or Greek yogurt. Whisk in 2 teaspoons of honey and 1 teaspoon of Dijon mustard until fully blended and smooth.
- Coat the salmon with the pistachio crust. Lightly brush the top of each salmon fillet with the prepared sauce to help the crust adhere. Then press each fillet firmly into the pistachio breadcrumb mixture, ensuring an even and generous coating.
- Bake the fish. Lay the crusted salmon fillets on a parchment-lined baking sheet. Place in the preheated oven and bake for approximately 20 minutes, or until the salmon’s internal temperature reads 120°F (49°C) for medium-rare doneness. The temperature will rise slightly as the fish rests. Remove from oven and let rest for 5 minutes to lock in juices.
- Serve. Plate the salmon and finish with a pinch of flaky sea salt and fresh lemon wedges to squeeze over just before eating.
Notes
- You can use skin-on or skinless salmon fillets according to your preference.
- For the crust mixture, finely chop the pistachios to ensure they stick well to the salmon.
- The quick sauce ensures the crust adheres to the fish and adds a touch of sweetness and tang.
- Monitor salmon’s internal temperature with an instant-read thermometer for perfect doneness.
- If you prefer a crispier crust, you can broil for the last 1-2 minutes but watch carefully to avoid burning.
- Leftover crust mixture can be stored in an airtight container for up to 3 days.
