This is a great salmon recipe for Easter or Passover, but there’s an evergreen quality about it that makes it perfect for anytime 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!)
Why you’ll love this recipe
- So easy and so fast;
- Perfect for entertaining, especially Easter or Passover (with modifications);
- Healthy and delicious!
Ingredients
- Salmon – I prefer using wild 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 mustard seeds. I love the texture, but it is also more mild than Dijon.
- Pistachios – I use shelled, roasted and salted pistachios.
- 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.
How to make it?
- 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, if you like.
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.
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
Other recipes you may like
*Parmesan baked rockfish from Quicker than Quick
*Herbed sweet and spicy glazed wild salmon from Quicker than Quick
If you give this 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 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
Serves: 4-5
Ingredients
- Unrefined olive oil
- 1½ 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)
- ½ cup shelled, roasted pistachios, chopped finely (if salted, you may not need much salt added to the topping)
- ⅓ 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
Subs:
Grain-free crackers or matzoh pulverized in place of the breadcrumbs (any crackers are fine)
Thicker white fish like cod or halibut in place of the salmon.
To make this with lamb, use the recipe below.
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.
Grain-free crackers or matzoh pulverized in place of the breadcrumbs (any crackers are fine)
Thicker white fish like cod or halibut in place of the salmon.
To make this with lamb, use the recipe below.
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.
5 Comments
This was absolutely delicious!!! Will definitely make this again. My boyfriend found he didn’t like the mustard on it after trying a nibble so I’m excited to have the leftovers for lunch tomorrow
I’m delighted to hear that! This is a family favorite. Next time you can try using mayonnaise instead of the mustard for a milder flavor. Thank you for giving this recipe a try, Delilah.
I just happened to have everything on hand when I got the email from you with this recipe. It was a very different way to have salmon, and was very good. Next time I’ll not add as much salt, if any. It also took me about 17 minutes to bake at 425.
Thanks for your feedback, Meri! I’m glad you enjoyed it! 17 minutes sounds like much longer than it has taken for me. Did you use wild salmon? Also, you make a good point about the salt. Salt in breadcrumbs varies so much. I think I’ll adjust the recipe to say “salt to taste” in the topping.
You’re welcome!! I could have probably reduced the time to 15 minutes, but not much more. It was wild salmon that I used. Thanks for another amazing recipe!