This delicious pistachio crusted salmon features fresh salmon filets with a crunchy pistachio crust. An easy dinner recipe that’s elegant and elevated enough for a dinner party, but simple enough for a weeknight dinner!

Why You’ll Love This Pistachio-Crusted Salmon Recipe

This is a great salmon recipe for Easter or Passover, but there’s an evergreen quality about it that makes it perfect for any time of year. It’s impressive enough to serve to guests, but very easy too. There isn’t one way to make it, so don’t be discouraged if there’s an ingredient you don’t care for (even salmon!). 

This flaky salmon recipe uses simple ingredients that are customizable depending on your dietary preferences and lifestyle (see substitutions in the notes below). The nutty crust is jazzed up with panko bread crumbs, mustard, fresh herbs, garlic, and lemon zest, resulting in a bright, delicious pistachio salmon that is a huge hit at my house. 

• Super easy recipe and so fast
• Perfect for entertaining, especially Easter or Passover (with modifications)
• Healthy and delicious!

Ingredient Notes

• Salmon – I prefer using wild-caught salmon but buy what you have access to and what is in your budget. If you want to try wild salmon but you prefer the flavor of farm-raised, look for King salmon. I used Copper River sockeye salmon in these photos.
• Coarse grain mustard – this is the glue that helps the topping stick to the salmon. It has whole grain mustard seeds. I love the texture, but it is also more mild than Dijon mustard.
• Pistachios – I use shelled, roasted, and salted pistachio nuts. 
• Breadcrumbs – you can use panko or regular breadcrumbs. See subs below for other options or you can use more finely chopped pistachios in place of the breadcrumbs. 
• Fresh herbs – always add a nice freshness to dishes. I love using parsley or dill here. 
• Garlic – I like to use a microplane to mince garlic. 
• Lemon zest – I love using lemon zest when I want to infuse a dish with lemon flavor without being too tart. Be careful to only zest the yellow skin and not the white pith as that tends to be bitter. 
• Butter -I use organic unsalted butter, but you can use vegan butter or olive oil instead.  

Step-by-Step Instructions

1. Preheat the oven to 425 degrees.
2. Oil the bottom or skin side of the fish and place salmon in a baking dish or lined baking sheet. Sprinkle the flesh side or top of the salmon filets with ¾ teaspoon salt and ½ teaspoon pepper. Spread with mustard.
3. Meanwhile, combine the ground pistachios, panko, parsley, garlic, lemon zest, and a few grinds of black pepper in a small bowl. Add the melted butter or oil and stir until evenly moistened. Taste it for salt and adjust the seasoning accordingly. (Some breadcrumbs are saltier than others.) 
4. Pat the bread crumb pistachio mixture evenly onto the filet(s), pressing gently to help it adhere. Bake for 8-10 minutes or until fish starts to flake. This is hard to see with the nut crust on top. For medium-rare, cook until the internal temperature of the thickest part reads 125 degrees on a meat thermometer. Serve your pistachio crusted salmon with lemon wedges, if you like.

Recipe Tips 

• Salmon, especially wild sockeye, can overcook very easily. It’s best to slightly undercook the fish for best results. Remember that the fish will continue to cook when it comes out of the oven if you leave it on the hot sheet pan. 
• Don’t make the topping in advance since the breadcrumbs will turn soggy.  
• I like using a spice and nut grinder for grinding the nuts. It’s faster than chopping by hand. You could also pulse a few times in a food processor. 

Recipe Substitutions

• Salmon – thick white fish like cod or halibut or lamb (see recipe in notes if using lamb)
• Breadcrumbs – panko, regular breadcrumbs, grain-free crackers or matzoh pulverized or more finely chopped pistachios
• Coarse grain mustard – mayonnaise for a neutral flavor
• Fresh herbs – parsley or dill is nice here
• Butter – vegan butter, such as Miyoko’s or olive oil

Serving & Storage Tips

You can serve this delicious recipe with a simple green salad and a starchy vegetable like potatoes or other favorite side dishes, depending on the time of year and occasion. 

Store leftover salmon in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer until warmed through. 

More Delicious Salmon Recipes

• Roasted Salmon with Pineapple Salsa
• Grilled Cedar Plank Salmon with Lemon-Mustard Dressing
• Brown Butter Miso Glazed Salmon
• Blacked Salmon Tacos
• Spicy Salmon Sushi Bake

If you give this pistachio crusted salmon recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

Pistachio Crusted Salmon Recipe

Pamela

This delicious pistachio crusted salmon features fresh salmon filets with a crunchy pistachio crust. An easy dinner recipe that’s elegant and elevated enough for a dinner party, but simple enough for a weeknight dinner!

4.67 from 3 votes

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Servings 4 -5

Ingredients

  

1x2x3x

• Unrefined olive oil
• 1 1/2 pounds wild salmon filet or equivalent individual filets
• Sea salt and freshly ground black pepper
• 2 Tablespoons coarse grained mustard or use mayonnaise for a milder flavor
• 1/2 cup shelled roasted pistachios, chopped finely (if salted, you may not need much salt added to the topping)
• 1/3 cup panko or regular breadcrumbs or more finely chopped pistachios
• ¼ cup fresh parsley or dill minced or finely chopped
• 2 teaspoons minced garlic 2 cloves
• 1 teaspoon grated lemon zest 1 lemon
• 2 Tablespoons unsalted butter melted or olive oil
• Lemon wedges for serving

Instructions

 

• Preheat the oven to 425 degrees.
• Oil the bottom or skin-side of the fish and place in a baking dish or baking sheet. Sprinkle the top or flesh-side of the fish with ¾ teaspoon salt and ½ teaspoon pepper. Spread with mustard.
• Meanwhile, combine the ground pistachios, panko, parsley, garlic, lemon zest, and a few grinds of black pepper in a small bowl. Add the melted butter or oil and stir until evenly moistened. Taste it for salt and adjust seasoning accordingly. (Some breadcrumbs are saltier than others.)
• Pat the crumb mixture evenly onto the filet(s), pressing gently to help it adhere. Bake for 8-10 minutes or until fish starts to flake. This is hard to see with the nut crust on top. For medium-rare, cook until the thickest part reads 125 degrees. Serve with lemon wedges.

Notes

Recipe Tips 
Salmon, especially wild sockeye, can overcook very easily. It's best to slightly undercook the fish for best results. Remember that the fish will continue to cook when it comes out of the oven if you leave it on the hot sheet pan. 
Don't make the topping in advance since the breadcrumbs will turn soggy.  
I like using a spice and nut grinder for grinding the nuts. It's faster than chopping by hand. You could also pulse a few times in a food processor. 

Recipe Substitutions
Salmon - thick white fish like cod or halibut or lamb (see recipe in notes if using lamb)
Breadcrumbs - panko, regular breadcrumbs, grain-free crackers or matzoh pulverized or more finely chopped pistachios
Coarse grain mustard - mayonnaise for a neutral flavor
Fresh herbs - parsley or dill is nice here
Butter - vegan butter, such as Miyoko's or olive oil

Serving & Storage Tips

You can serve this delicious recipe with a simple green salad and a starchy vegetable like potatoes or other favorite side dishes, depending on the time of year and occasion. 

Store leftover salmon in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer until warmed through. 

Pistachio-Crusted Lamb
4 racks of lamb, trimmed
Sea salt and freshly ground black pepper to taste
2 Tablespoons unrefined olive oil or avocado oil
2 Tablespoons coarse grained mustard (or use mayonnaise for a milder flavor)
1/2 cup shelled, roasted pistachios, chopped finely
1/3 cup panko or regular breadcrumbs (or more finely chopped pistachios)
¼ cup fresh parsley or dill, minced or finely chopped
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest (1 lemon)
2 Tablespoons unsalted butter, melted or olive oil
Lemon wedges, for serving

1. Preheat the oven to 400 degrees F. Line a baking sheet with unbleached parchment paper. Generously season each rack of lamb with salt and black pepper.
2. Heat oil in a large skillet over high heat. Place lamb in the skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to prepared baking sheet.
3. Meanwhile, combine the ground pistachios, panko, parsley, garlic, lemon zest, and ¼ teaspoon salt plus a few grinds of black pepper in a small bowl. Add the melted butter or oil and stir until evenly moistened. Taste it for salt and adjust seasoning accordingly. (Some breadcrumbs are saltier than others.) Set aside.
4. Spread mustard on the fat-side of each rack of lamb. Pat pistachio crumb mixture on top of mustard. Bake in the oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest for 10 minutes before slicing.

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