Pistachio Crusted Salmon Recipe
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!
Servings: 4 -5
Ingredients
- 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.
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.