Pistachio Crusted Baked Salmon Recipe

My friends and I have enjoyed this recipe a few times.  So, I thought I would share it with you, saving the recipe here.  You might not realize this but I have lots of great recipes saved for your cooking needs.

This salmon recipe is easy enough for a quick weeknight dinner or impressive enough to serve at a dinner party. Baked Salmon with a simple pistachio parmesan crust can be on the dinner table in under 30 minutes. The pistachios, parmesan cheese, panko and lemon zest really make this recipe special.  Plus, it’s really easy to put together.  All wins in my book.

Ingredients

  • 1 1/2 pound whole Alaskan Sockeye salmon fillet, skin on.  I ask the butcher to cut into equal individual portions.
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove fresh garlic, minced
  • 1/4 cup panko
  • 1/3 cup crushed pistachios
  • 2 tablespoons freshly grated Parmesan cheese
  • Zest of 1 lemon
  • Lemon wedges for serving, optional

Instructions

  • Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.  Note:  Parchment Paper works better than foil.
  • Place the salmon fillet, with the skin on, on the prepared baking sheet and pat dry with paper towels. Season with salt and pepper. I recommend using wild salmon and select salmon that doesn’t smell fishy and is bright in color. I like to pre-cut into individual salmon fillet pieces.
  • Whisk together the lemon juice, olive oil, honey, Dijon mustard, and minced garlic.
  • In a small bowl, combine the panko, crushed pistachios, Parmesan cheese, and lemon zest. I like to use salted pistachios, but if you use unsalted, you might want to add a little salt.
  • Drizzle the lemon honey mixture evenly over the salmon. It is ok if some of it runs off. Sprinkle the pistachio mixture evenly on top of the salmon. Gently press down so the topping sticks.
  • Bake until the salmon flakes with a fork, time will vary depending on the thickness of the salmon. Don’t over cook.
  • Serve immediately with fresh lemon wedges.

Other food items that pair well with the salmon

This recipe is from Maria at Two Peas and their pod.  She has lots of great recipes and even a cookbook.

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