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Rich, Buttery Pistachio Crusted Salmon Recipe

Rich, Buttery Pistachio Crusted Salmon Recipe
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★★★★★

5.1 from 24 reviews

This Rich, Buttery Pistachio Crusted Salmon recipe features tender salmon fillets topped with a crunchy, flavorful pistachio and panko breadcrumb crust. Enhanced with a savory shallot and garlic base, and complemented by a light honey-Dijon sauce, this elegant dish is perfect for a healthy weeknight dinner or a special occasion. The pistachio crust adds a delightful texture while keeping the salmon moist and rich.

Ingredients

Scale

Salmon and Seasoning

  • 4 (6 oz) salmon fillets (skin on or off)
  • ¾ tsp Kosher salt (divided)

Crust Mixture

  • ½ cup pistachios (shelled, very finely chopped)
  • 1 Tbsp neutral oil (such as grapeseed, avocado, or canola oil)
  • 1 medium shallot (finely chopped, about 1–2 Tbsp)
  • 1 medium garlic clove (finely chopped)
  • ⅓ cup panko breadcrumbs
  • 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

For Serving

  • Flaky sea salt
  • Lemon wedges

Instructions

  1. Prepare the salmon: Preheat your oven to 300°F (150°C). Pat the salmon fillets dry using a paper towel, then evenly season both sides with ½ teaspoon of Kosher salt.
  2. Sweat the shallot: Heat 1 tablespoon of neutral oil in a nonstick skillet over medium heat. Once hot, add the finely chopped shallot and cook until softened, approximately 2 to 3 minutes. Sprinkle in the remaining ½ teaspoon of Kosher salt, then add the chopped garlic and cook for another minute until fragrant.
  3. Toast remaining ingredients: Add the finely chopped pistachios and panko breadcrumbs to the skillet. Lower the heat to medium-low and continue cooking, stirring frequently, until the pistachios are toasted and the breadcrumbs turn golden brown, about 5 minutes. Remove the mixture from heat and transfer to a shallow bowl. Stir in the chopped parsley and fresh lemon zest until combined.
  4. Make the quick sauce: In a small bowl, combine 1 tablespoon of your choice of mayo, sour cream, creme fraiche, or Greek yogurt with 2 teaspoons of honey and 1 teaspoon of Dijon mustard. Whisk together until smooth and well blended.
  5. Coat with pistachios: Brush a thin layer of the prepared sauce onto the top of each salmon fillet, then press each fillet into the pistachio breadcrumb mixture, ensuring the crust adheres evenly to the tops. Repeat with all the salmon pieces.
  6. Bake the fish: Arrange the coated salmon fillets on a parchment-lined baking sheet. Transfer to the preheated oven and bake for 20 minutes, or until an internal temperature of 120°F (49°C) is reached. This allows for a medium-rare finish, with the temperature continuing to rise slightly as the salmon rests. Let the fish rest for 5 minutes before serving. Garnish with additional flaky sea salt and lemon wedges.

Notes

  • You can choose to leave the salmon skin on or remove it based on preference; skin-on helps retain moisture during cooking.
  • Use a neutral oil with a high smoke point for sautéing, such as grapeseed, avocado, or canola oil.
  • Ensure pistachios are very finely chopped to create an even crust that sticks well.
  • For a dairy-free version, substitute the sauce base with vegan mayo and honey with maple syrup.
  • Cooking salmon to 120°F yields a moist and tender finish; adjust timing if you prefer it more well done.
  • Leftover coated salmon can be gently reheated but is best enjoyed fresh for optimal texture.

Nutrition

Keywords: pistachio crusted salmon, baked salmon, healthy salmon recipe, pistachio seafood, easy salmon dinner, crunchy salmon crust

Find it online: https://servedbynora.com/rich-buttery-pistachio-crusted-salmon-recipe/