Pistachio-Crusted Salmon Recipe
Pistachio-Crusted Salmon is a tender, flaky salmon fillet topped with a crunchy, flavorful pistachio crust. This healthy and elegant dinner is quick to prepare, taking only 25 minutes from start to finish, making it perfect for a nutritious weeknight meal or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 2 salmon fillets
- Category: Seafood
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salmon and Seasonings
- 2 salmon fillets (approximately 6 ounces / 175 grams each)
- Salt and pepper, to taste
Marinade and Topping
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
- ⅓ cup pistachios, coarsely chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
- Prepare Salmon: Rinse the salmon fillets under cold water and pat them dry with paper towels. Place the salmon skin-side down on a parchment-lined baking sheet. Season both fillets with salt and pepper to taste.
- Make Marinade: In a small bowl, combine the minced garlic, olive oil, Dijon mustard, freshly squeezed lemon juice, and honey. Mix thoroughly to create a smooth marinade.
- Apply Marinade: Spread about three-quarters of the marinade evenly over the top surfaces of the salmon fillets, ensuring good coverage for flavor.
- Prepare Pistachio Crust: Add the coarsely chopped pistachios to the remaining marinade in the bowl and stir well to combine the nuts with the mixture.
- Top Salmon with Pistachios: Spoon the pistachio mixture evenly over the marinated salmon fillets. Press the pistachios gently into the salmon using the back of a spoon to help them adhere.
- Bake Salmon: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the salmon is flaky and cooked through.
- Rest and Serve: Remove the salmon from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute for moist, tender fish.
Notes
- Storage: Store leftover pistachio-crusted salmon in an airtight container in the refrigerator for up to 3 days. Avoid freezing cooked salmon as it may become rubbery and tough upon thawing.
- Reheating: To reheat, warm the salmon in a 300°F oven or air fryer for 5-10 minutes until heated through. Alternatively, microwave in 20-second increments until hot.
Find it online: https://recipesbyliza.com/pistachio-crusted-salmon-recipe/
