• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Drinks
    • Lunch
    • Dinner
    • Salads and Sides
    • Sauces & Dips
    • Vegetarian
    • Dessert
  • About Me
  • Batch Cooking For Beginners
  • Weekly Batch Cooking

Simple Spoonfuls logo

September 29, 2021

Salmon with Pistachio Crust

Share
Pin32
32 Shares
Jump to Recipe Print Recipe

Salmon with pistachio crust is a super delicious dish that’s still elegant enough to impress your friends and family! The pistachios create a rich and nutty crust that perfectly compliments the buttery salmon. All you’ll need is a glass of white wine to enjoy it with!

pistachio crusted salmon filet on a platter with green beans

Why You’ll Love This Recipe

This is by far the most requested recipe for our family gatherings and I know your family will love it too! Here’s a few reasons why this healthy pistachio salmon is such a home run:

  • It has less than 10 ingredients, most of which you likely already have on hand!
  • Prep time takes less than 10 minutes.
  • Minimal cleanup and mess thanks to the parchment paper.
  • It’s gluten free and keto as-is!
  • This tender salmon will melt in your mouth.
  • It’s a great dish for all times of year, just switch up your sides to keep things seasonal!
  • It’s an easy recipe perfect for a busy weeknights but still feels like a date night treat.

I can’t wait for you to give this a try so it can become a family favorite of yours as well! Trust me when I say you’ll want to add it to your regular dinner rotation.

Contents hide
1 Why You’ll Love This Recipe
2 Ingredients & Substitutions
3 How To Make This Baked Salmon Dish
3.1 Prep Your Pistachios for the Crust
3.2 Assembling the Salmon
4 How Long to Cook Your Salmon
5 How To Cook This Salmon on the BBQ
6 Frequently Asked Questions
7 Side Dishes for Salmon
8 Other Fish Recipes You’ll Love
9 Salmon with Pistachio Crust
9.1 Ingredients 1x2x3x
9.2 Instructions
9.3 Notes

Ingredients & Substitutions

Here’s what you’ll need to make this delicious recipe along with some substitutions you can try.

  • Salmon-Aim for wild caught fresh or frozen salmon fillets. Stay away from the farmed stuff if it at all possible.
  • Pistachios-Roasted, unsalted shelled pistachios are best. If you use salted pistachios, then you’ll only need a small pinch of salt to season your salmon. If you don’t have pistachios, you can use almonds, hazelnuts, walnuts or pecans!
  • Dijon Mustard-I always have dijon in my fridge but you can also use stone ground mustard if that’s what you have on hand. Anything but the yellow French’s mustard!
  • Garlic-I’ve had success with both minced fresh garlic and granulated garlic, so just use what you have.
  • Lemon-You can leave the lemon slices off entirely but they add a nice acid that cuts through the rich, buttery taste to balance out the flavors. Alternatively, you could grate lemon zest over the top the salmon fillet instead of using slices.
  • Butter-You can use a drizzle of olive oil on top or use cooking spray if you’re calorie conscious. However, the first time I made this with butter though there was no turning back. It kept the salmon deliciously moist and it tasted luxurious as a result!
  • Salt & Pepper-Kosher or sea salt and fresh ground black pepper, always and forever!

In order to keep this recipe keto-friendly, I left out any maple syrup, brown sugar or honey that you may see in other recipes out there. However, if you’re serving this to young kids or picky eaters, they will really enjoy the slight sweetness from adding a teaspoon of one or the other to the dijon mix.

ingredients for pistachio crusted salmon

How To Make This Baked Salmon Dish

Luckily, this pistachio crusted salmon dish is a breeze to prep and cooks quickly! Even beginner cooks will find this recipe easy to conquer and impress their friends and family.

Prep Your Pistachios for the Crust

If you bought pistachios that are still in the shell, you’ll need to start by cracking those open until you have 1/3 cup worth. Then you can pulse them in a food processor until they are in small, gravel sized chunks. You don’t want them to turn into powder which will result in a mushy crust instead of a crunchy one.

I try to avoid having to clean all the parts of my food processor if I don’t have to, so I opt for a heavy duty ziplock bag and a mallet to crush them up by hand. If you don’t use all of the chopped pistachios you can keep them in the baggie, a small bowl or airtight container for next time.

If you don’t have a meat mallet, you can use a rolling pin or wine bottle to roll over and crush them up.

crushed pistachios in a bag

Assembling the Salmon

All you have to do is follow these easy steps to prep your salmon once your pistachios are ready. I like to line my baking tray with parchment paper for easy clean up. You can use aluminum foil in a pinch but parchment paper has better non-stick qualities. Foil is a better option if you opt to cook this on your bbq though!

Start by placing your salmon skin side down and patting your salmon fillet dry with a paper towel to soak up any excess moisture. Brush with dijon mustard and top with minced garlic. Pat down the chopped pistachio mixture to stick to the top of the salmon. Top with lemon slices and the cubed butter.

  • salmon slathered with Dijon Mustard on a sheet pan
    Brush salmon filet with dijon mustard and season with salt and pepper.
  • salmon on sheet pan with dijon and garlic
    Sprinkle with minced garlic
  • salmon topped with crushed pistachios on a sheet pan
    Pat down pistachio mixture to stick to mustard.
  • salmon topped with pistachios and lemon slices on a sheet pan
    Cover with lemon slices and dabs of butter.

How Long to Cook Your Salmon

For perfectly flaky salmon, all you have to do is pop it in a preheated oven at 375 degrees for 8-12 minutes depending on the thickness of your fish, efficiency of your oven and whether you have a large or smaller fillet. With a thinner, tail piece of fish in an efficient convection oven, it should only took 8 minutes. If you have a thick, center cut salmon filet it could take 12 minutes to reach an internal temperature of 145 degrees.

A meat thermometer is great to test the temperature without having to cut into your pretty presentation. I also happen to love the Yummly thermometer which stays in the fish and alerts my phone when it’s reached the desired temperature. Game changer!

You’ll want to pull your salmon out of the oven when it’s closer to 135 or 140 degrees because the carry over cooking will still reach 145 degrees even when it’s out of the oven.

If you like your salmon more on the medium rare side, stick with 8 minutes and if you like your salmon well-done, aim for 12 minutes for a tail piece or 14-15 minutes for a center cut filet.

pistachio crusted salmon on a bed of orzo with green beans

How To Cook This Salmon on the BBQ

Cooking this pistachio crusted salmon on the bbq is one of my favorite summer cookout recipes! Instead of cooking on a baking sheet, you’ll assemble your salmon on a large piece of aluminum foil. Prepare the salmon as usual and place foil directly onto the grill grates and cook with the bbq lid closed.

Keep an eye on it and if your pistachio crust starts to get too brown before the salmon is cooked through then just wrap it up tightly with the foil and seal. That way, it can finish cooking without burning the top.

BBQ’ing fish and meat is one of the instances where I especially love having the Yummly thermometer (not sponsored!) inserted to alert my phone when it’s perfectly cooked to temp. There’s nothing worse than a dry piece of fish or meat!

Frequently Asked Questions

Should I use wild or farm raised salmon for this dish?

Whenever possible, consume wild caught salmon, even if you can only find it frozen. Farmed salmon is often pumped full of antibiotics and wild salmon is actually a carefully monitored and sustainable fishery.

What nuts work well in this dish if I don’t have pistachios?

You can easily substitute pecans, walnuts, hazelnuts or almonds in this dish! Just make sure they are roasted and preferably unsalted.

Can you eat the salmon skin?

Yes! Salmon skin is actually super delicious when it’s crispy! It tastes similar to crispy chicken skin. If you can only find skin-on salmon, don’t worry. Once it’s cooked, the fish will easily slide right off of the skin.

What happens if the nuts start to burn during cooking?

If that’s the case your oven may run on the hot side. No problem though! Just cover your salmon with foil until the fish reaches 135-140 degrees and remove from the oven. The foil will prevent the nuts from browning further.

Which cut of salmon works best?

The nice thing about a center cut piece of fish is that it will cook really evenly, but it often has more bones you have to watch out for. Tail pieces are nice because there are fewer bones but the very end of the tail will cook faster than the opposite side so you end up with uneven cooking. It’s your call!

Side Dishes for Salmon

Here are some of my favorite side dishes to go along this easy baked salmon, as well as any simple baked salmon recipe for that matter! As you can see the possibilities are endless!

  • Parmesan Orzo
  • Kale Ceasar Salad
  • Fresh Green Beans with Lemon and Garlic
  • Instant Pot Quinoa
  • Cauliflower Rice
  • Roasted Asparagus
  • Roasted Brussel Sprouts
  • Risotto
  • Wild Rice Pilaf
  • A Simple Side Salad

Other Fish Recipes You’ll Love

Whether you’re a pescatarian or just want to eat more fresh seafood, you’ll love these fish and seafood recipes:

  • Kale Caesar Salad with Salmon
  • Air Fryer Halibut with Citrus Basil Salsa
  • Mediterranean Shrimp Salad
Salmon with pistachio crust on a platter with green beans
overhead photo of salmon crusted with pistachio and roasted green beans

Salmon with Pistachio Crust

Salmon with pistachio crust is a super simple dish that's still elegant enough to impress your friends and family! The pistachios create a rich and nutty crust that perfectly compliments the buttery salmon. All you'll need is a glass of crisp white wine to enjoy it with!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Servings 3 servings

Ingredients
  

  • 1 lb wild caught salmon filet
  • 1 tbsp dijon mustard
  • 1/3 cup crushed pistachios
  • 1 clove garlic, minced, OR 1/2 tsp granulated garlic
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh cracked black pepper
  • 2 tbsp unsalted butter, cubed
  • 1 lemon, sliced

Instructions
 

  • Preheat your oven to 375F
  • Crush up your pistachios into small pieces. You can use a food processor or put the nuts into a ziplock baggie and crush with a rolling pin.
  • Place salmon on a baking sheet lined with parchment paper. Brush with dijon mustard and sprinkle with the minced garlic, salt and pepper. Pat down the pistachio pieces on top.
  • Place lemon slices on top of the pistachio crust and top with butter cubes.
  • Cook uncovered in the oven for 8-12 minutes depending on the thickness of the fish. Remove when temp is 135-140 in order for carry over cooking to reach target temperature of 145F.

Notes

  • You can substitute olive oil for butter.
  • If you don’t have pistachios, you can substitute almonds, walnuts, pecans or hazelnuts. 
  • If you want to cook this on a grill, assemble your salmon on aluminum foil to cook directly on the grill.  Cover with more foil if nuts start to get too dark before cooking is complete.
  • This dish is gluten free, dairy free, and keto!
Keyword salmon, fish, pescatarian, pistachio, keto, gluten free, dairy free
Tried this recipe?Let us know how it was!

Share
Pin32
32 Shares

Filed Under: Dinner

Reader Interactions

Comments

  1. Loren says

    September 29, 2021 at 8:40 pm

    5 stars
    The flavors are amazing and the crunch is the best addition to salmon!

    Reply
  2. Jesse says

    September 30, 2021 at 1:35 am

    5 stars
    This is such a great way to enjoy salmon.
    The flavors are delicious. You have to try this!!

    Reply
  3. BeverlyGirl says

    March 11, 2022 at 10:17 pm

    5 stars
    This recipe is amazing! My husband hasn’t stopped raving about it. It’s his new favorite. It’s easy and delicious. What more could you want?! Will definitely be making this again!

    Reply
    • Katie Clack says

      March 12, 2022 at 7:48 pm

      That makes my day! I’m SO happy to hear your husband loves it. It’s a staple in our family as well, especially big gatherings since we can do a huge salmon filet so easily. Thank you!

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

simple_spoonfuls

Whether you make this creamy sundried tomato and c Whether you make this creamy sundried tomato and chicken pasta for Valentine’s Day or a random Wednesday, this recipe is a winner!  This is the dish that finally got my 11 year old to love sundried tomatoes. 🍅💪🍝 Full recipe is in my bio! 

#pasta #sundriedtomatoes #datenightdinner #datenight #valentinesday #easydinner #classyaf #whatiatefordinner #kidfriendlyrecipes #carblover #carbsoncarbs #cheesyfood  #recipereels #recipereel #feedfeed #mediterraneandiet #mediterraneanfood #italiandinner #italianrecipe #simplespoonfuls #mezzetta
Here’s a super simple way to make salmon with ou Here’s a super simple way to make salmon with out of this world flavor!  Slow roasting in olive oil makes for a buttery texture that won’t dry out.  Take advantage of citrus season by cooking on a bed of lemon and blood orange for spectacular color and flavor.  The heat from the harissa balances out the richness, acidity and sweetness of the citrus.  Get ready to wow your friends and family with this showstopper!

Slow Roasted Harissa Salmon with Citrus and Fennel
1 lb wild caught salmon
1/2 tsp harissa powder
1/2 tsp garlic powder
Pinch sea salt and pepper
1 bulb fennel, cored and sliced thin with fronds reserved
1 shallot, sliced thin
3 cloves garlic, smashed
1 sliced lemon
1 sliced blood orange
1/4 cup extra virgin olive oil
Fresh dill

Preheat oven to 275F. Pat salmon dry and season with salt, pepper, harissa and garlic powder.  In a small casserole dish add sliced fennel, shallot, garlic, sliced lemon and blood orange, and top with salmon and 2-3 sprigs fresh dill.  Pour over the olive oil and roast uncovered for 15 min.  Baste with oil in the dish and bake another 5-10 min or until internal temp is 135F.  Serve over cauliflower rice, quinoa, couscous or your favorite grains.  Top with fresh dill and chopped fennel fronds. Enjoy!

#salmon #salmonrecipe #salmonrecipes #wildsalmon #pescatarian #seafoodrecipe #citrusseason #feedfeed #citrusrecipe #harissa #whatsfordinner #eatprettyfood #eattherainbow #healthyrecipes #eatwithyoureyes
If you’re New Year’s resolution was to meal pr If you’re New Year’s resolution was to meal prep more but you’re struggling to stick with it, batch cooking is your answer! 

Each week pick a different protein, grain, seasonal roasted veggies, and a sauce or dressing to prep.  I also recommend prepping some diced onion or minced garlic to have ready and some raw, cleaned and cut veggies like carrot sticks, broccoli, cauliflower etc.  Then, when meal time rolls around, you’ll be a few steps ahead. 

Challenge yourself to find new ways to mix and match throughout the week and use the ingredients in salads, grain bowls, scrambles, wraps, you name it.  If this seems like too much, just start out by batch cooking the grains for the week and then slowly add in more as you’re able.  Just remember, anything is better than nothing!

#mealprep #mealprepping #mealprepinspo #batchcook #batchcooking #personalchef #mealpreplife #mealprepideas #healthymealideas #cooklikeachef #eattherainbow
A delicious and healthy lunch without the calories A delicious and healthy lunch without the calories? Sign me up! You can meal prep this filling romesco pasta salad in mason jars for easy portability.  Take the time to make a few of these today and your future self will thank you!  Full recipe is on my blog  but you can also save yourself some trouble and grab a container of premade romesco from @traderjoes and it’s just as good!

#mealprepmonday #mealprepsunday #mealprepping #mealpreppin #mealpreps #mealprepinspo #traderjoes #lowcalrecipes #lowcaloriemeals #lowcalories #masonjarsalad #masonjars #easyrecipeidea #healthylunch #lunchidea
If you’re tired of being a short order cook at d If you’re tired of being a short order cook at dinner time and crave a recipe that the whole family will devour, this hearty minestrone soup is the answer!  My picky toddler loves to pick out all the beans, pasta and olives while my son begs for the leftovers in his lunch. 🙌🍲

My in-laws have been making this soup for years and I’m grateful they passed down the recipe to me so I can share it with you all!  I hope you find yourself adding this to your weekly meal rotation and pass it along to your extended family members as well. ❤️

1 1/2 beef stew meat
1/4 cup avocado oil, divided 
1 tsp kosher salt, divided
2 tbsp red wine
1 yellow onion, diced
1.5 cups diced, peeled carrot
4 garlic cloves, minced
1 Tbsp italian seasoning
1/4 tsp red pepper flakes
1 28oz can diced tomatoes with juice
1 can of kidney beans, drained and rinsed
1 can pitted medium black olives, drained and rinsed
1 can full of water
3 cans low sodium beef broth
1.5 cup small shell pasta
1 zucchini, diced

In a pressure cooker on the saute setting heat 2 tbsp avocado oil and saute diced onion and carrot.  Once onions are translucent, add minced garlic, 1/2 tsp kosher salt, and Italian seasoning.  Either remove the veggies to brown your meat and do so simultaneously in a separate pan with 2 tbsp avocado oil over medium high heat.  Add your meat and a season with 1/2 tsp of kosher salt.  Cook until browned on all sides. Deglaze pan with a splash of red wine and scrape up the bits. Add your meat and juices to the veggie mix along with the kidney beans, olives, diced tomatoes with juice, water, beef broth, and a pinch of red pepper flakes.  Pressure cook for 50 minutes.  Release pressure and turn on the saute function.  Add the zucchini and pasta and simmer until al dente, about 20 minutes.  Serve with parmesan cheese.

#minestrone #minestronesoup #zuppa #soupseason #souprecipe #souprecipes #soups #instantpotrecipes #pressurecookerrecipes #simplespoonfuls #sundaysupper
#ad | How about switching up your normal dinner ro #ad | How about switching up your normal dinner routine with this light and healthy Mediterranean fish in parchment recipe made with organic @muirglen tomatoes? If you’re looking for ways to infuse your dishes with bright flavor and color, these vibrant Mediterranean ingredients are the answer! This recipe gets whipped up in less than 30 minutes and the parchment packets make for super easy cleanup, yay! 

You’ll love the garlicky white wine butter sauce and incredibly tender fish. Capers and olives add a boost of flavor, and also brininess, so I like to use the no-salt diced tomatoes from @muirglen so I can control the salt content in this recipe. @muirglen focuses on using organic tomatoes so you know you’re getting the best tasting tomato. All @muirglen canned tomatoes are on sale for the month of January and you can find them at your local @pccmarkets! The 14oz cans are 4 for $5 and 28oz cans are 2 for $5 so you can make this dish on repeat all month long!

Shop sale now @pccmarkets with @muirglen!

#MuirGlen #mediterraneandiet #parchment #pescatarian #seafoodrecipes #seafoodboil  #cannedtomatoes #mediterraneanfood #recipereel #prettyfoodtastesbetter #eatwithyoureyes #healthyrecipes #healthyish #healthyishappy #vibrantfood #easyrecipe #papillote #simplespoonfuls #healthyrecipeideas #entertaining
My family requests these homemade enchiladas at le My family requests these homemade enchiladas at least once a week! I’m excited the share the full recipe with you! 

In a sauce pot on medium low heat add 3T cooking oil.  Once hot add 3T flour, 1.5T chili powder, 1 T garlic powder, 1t kosher salt, 2t cumin, .5t smoked paprika, .5t dried oregano, and cook 1 min, stirring together.  Add 2T tomato paste and stir together, cooking another 1 min.  Add .5 cup chicken stock and stir until smooth.  Add another 1.5 cup chicken stock, a little at a time and keep stirring til smooth.  Simmer on med heat until sauce reduces and coats the back of a spoon, about 5-8 min. 

Preheat oven to 400F. In a skillet on medium heat, add 2T oil, 1 large yellow onion, sliced, and 2 medium red bell peppers, sliced with a big pinch of kosher salt to season.  Sauté until soft and lightly browned, about 10 min.  Add peppers and onions to a bowl with 3 cups shredded cooked chicken and 1 cup shredded cheddar or jack cheese. 

On a plate, microwave about 8 corn tortillas covered in a lightly dampened paper towel for ~30 seconds so they’re pliable.  Spread a ladle of sauce over the bottom of a 9x13” casserole dish.  Add some filling to each tortilla, roll up and place seam side down in the dish.  Cover enchiladas with remaining sauce and more cheese. Bake at 400 for about 10-15 min until sauce is bubbly and cheese is melty.  Garnish with fresh chives or cilantro and enjoy!

#enchiladas #enchiladasrojas #enchiladasauce #enchilada #familydinner #familymeals #dinnerisserved #weeknightdinner #chickendinner #rotisseriechicken #getinmybelly #simplespoonfuls #easymeal #easymealideas #madefromscratch #madewithlove #frommykitchen #frommykitchentoyours #recipereel #recipevideo
Coming atcha with another no-cook recipe to beat t Coming atcha with another no-cook recipe to beat the summer heat! Gazpacho is one of those recipes where every time I make it I’m like “why don’t I make this more often?!” You’ll love it because:
•obvi, no cooking necesssary!
•the blender does all the work for you
•gluten free/dairy free/vegan etc
•you can garnish it with all the fun toppings
•takes just 5-10 min to make
•soooo fresh and light! 

I like to serve it along side some grilled shrimp or crusty bread and you’ve got yourself the perfect summer meal. 🙌☀️. 

The trick is to taste as you go and tweak it to your taste depending on how sweet your tomatoes are or how spicy your peppers are.  You may need a little more sea salt or an extra squeeze of lime.  Use the recipe as a starting point and then let yourself get creative and play around! Remember: cooking is supposed to be fun! 

Summer Gazpacho
2 pounds of roma tomatoes, cored
1 small onion peeled and quartered (yellow or red)
1 cucumber cut into large chunks
1 pepper (your choice, I used poblano for medium spice level, seeded if you want to keep it mild)
2 garlic cloves peeled
1/2 cup of quality extra virgin olive oil
2 tablespoons of sherry vinegar 
1 lime juiced (sometimes 2)
Splash of topo chico to add lightness
Blend it up and top with chopped tomato, cucumber, fresh corn or pepitas and a drizzle of olive oil. 

#gazpacho #spanishcooking #foodofspain #spain❤️ #summerrecipes #summerrecipe #glutenfreedairyfree #veganrecipe #veganrecipes #vegetarianrecipes #simplespoonfuls #healthyrecipe #healthyrecipeshare #healthyrecipes #summertomatoes #gardenfresh #gardenfreshveggies #easyrecipe #easyrecipes #blendtec #vitamix #vitamixrecipes #blender #prettyfood #prettyfoodtastesbetter #thefeedfeed #thefeedfeedvegan #thefeedfeedglutenfree
Load More... Follow on Instagram

Don’t Miss These!

wooden bowl filled with lemon beet hummus

Lemon Beet Hummus

bowl of brown rice and harissa chickpea mix

Harissa Chickpea Skillet with Eggplant and Mushrooms

individually prepped ingredients in glass containers

Healthy August Meal Prep

turkey slider patties on a platter with a bowl of gorgonzola mayo

Rosemary Garlic Turkey Sliders with Gorgonzola

Categories

  • Breakfast
  • Dessert
  • Dinner
  • Drinks
  • Lunch
  • Salads and Sides
  • Sauces & Dips
  • Snacks
  • Vegetarian
  • Weekly Batch Cooking

Recent Posts

  • Vegetarian Lasagna Soup
  • Air Fryer Halibut
  • Healthy Fall Meal Prep
  • Salmon with Pistachio Crust
  • Healthy August Meal Prep

Most Popular Recipes

overhead shot of beet hash on plate with fried egg on top

Fall Root Vegetable Hash

chicken lettuce wraps on a platter

PF Chang’s Lettuce Wraps Made Healthier

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Brunch Pro on the Brunch Pro Theme