A restaurant quality dish from your own kitchen
You may as well have your family and friends or whoever you make this Pistachio Crusted Salmon for start calling you “Chef” because this dish will look and taste as if it just came out of a restaurant kitchen. Maybe you should charge for it? Just kidding! But, really, this recipe results in a truly elegant way to serve salmon but is not so la-de-dah that you couldn’t whip it up on a Wednesday night for the family. Yes–Pistachio Crusted Salmon is ideal for a dinner party but so easy and quick to make that you’ll end up serving it for a week night meal, as well (your family might think they’re guests, but they will still have to do the dishes!).
We eat a lot of salmon around here, so I’m always trying to think of different ways to prepare it. One of the best things about salmon, besides its extraordinary health benefits (good fats, great source of protein, low in calories–and wild caught salmon is even lower than farm-raised), is the way its distinct taste and lovely texture lend themselves to so many flavors–lemon, herb butter, fiery or warm spices. And just when I think I’ve covered all the bases, here comes a salmon dish with a perfectly crunchy crust made from chopped pistachios and a few other ingredients that bring that mix of tang and sweet and all of a sudden, all other salmon preps have taken a back seat.
So you have the sweetness of maple syrup or honey, the sharp zing from Dijon mustard, that tart lemon juice and some garlic and all of these are mixed up with finely chopped pistachio nuts that bring their signature earthy, slightly herby taste and then…and then you bake it until it forms the most crisp and delicious crust on top of the delicate, flaky fish. Ok, I know, I’m waxing poetic here but this salmon is simply to die for.
And it could not be easier to make. Just mix up all of the ingredients for the crust, press it into the fish, and bake. If you’re serving it to guests (maybe with Garlic Mashed Potatoes and Grilled Green Beans) or whipping it up for a casual weeknight supper (with easy-peasy Roasted Potatoes and a salad on the side), you’ll wow whoever gets to eat it. Yes, Chef!
Chop Like a Chef, (or at least know what they mean)
So what does it mean to finely chop these pistachios? Well, the cheffies will tell you that a fine chop is about 1/4″ whereas a rough chop is about 3/4″. And chop shouldn’t be confused with dice, which means cutting things into small cubes (like dice!). And because it will come up eventually, let’s breakdown the different kinds of dice: small, a 1/4″ cube; medium, a 1/2″ cube; and large, a 3/4″ cube. But wait, you might say, what about minced? Good question! Minced is even smaller than chopped or diced, like the minced garlic you’ll use for Pistachio Crusted Salmon.
When chopping the pistachios for this dish, there are a couple of good ways to go about it. My go-to choice is pulsing them in a food processor but if you don’t have one or don’t want to dirty yours up for just one ingredient, you have options. If your French chef knife skills are good, do a rough chop first then with the tip of your blade on the cutting board and your palm secure on the top of the knife, lift the handle and without lifting the blade tip from the board, go up and down, and back and forth over the pile of rough chopped nuts until they become finely chopped. You can also put the rough chopped pistachios in a freezer bag and use a hammer or a mallet or a rolling pin or even the edge of sturdy plate to chop them down to the fine consistency.
Ingredients
- 6-ounce salmon fillets
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 1/2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 3/4 cup finely chopped pistachios
How to Make Pistachio Crusted Salmon
Step 1: Preheat the oven to 375°F (190°C) and let the salmon come to room temperature for about 15 minutes. Place the salmon on a parchment-lined baking tray, pat dry with a paper towel, and season with salt and pepper.
Step 2: In a mixing bowl, combine the maple syrup or honey, Dijon mustard, lemon juice, minced garlic, and chopped pistachios to create the crust mixture.
Step 3: Spread the pistachio mixture evenly over the top of each salmon fillet, pressing gently to adhere.
Step 4: Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
FAQs & Tips
How to Make Ahead and Store?
Pistachio Crusted Salmon can be prepped a day ahead of time and stored in an airtight container or tightly wrapped with plastic wrap in the baking dish in the refrigerator; when you’re ready to bake it, bring the fish to room temperature (about 15 minutes on your counter) and then bake according to the recipe directions. Leftover cooked Pistachio Salmon can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
What kind of salmon is best for this dish?
It’s really up to you. Some people prefer wild caught salmon for its stronger flavor and, also, for environmental reasons (though standards for farm-raised salmon have improved immensely over the years). Personally, I like a milder flavor, so I like to use Atlantic salmon for this dish.
Honey or Maple Syrup?
Again, up to you! It depends on the flavor you like best. Are you a honey-mustard fan? Then there’s your choice! Or perhaps you prefer things a bit sweeter and with a bit more depth? Then you’ll choose the maple syrup. Either way, the dish will come out delicious!
Prepping your salmon for the crust
This is a simple dish to make, but there are a few tricks to making sure it comes out perfectly. First, bring the salmon to room temperature (about 15 minutes on your counter but no more than that) before it goes in the oven to ensure even cooking all the way through. Next, pat your fish very dry so the seasonings and coating will adhere. Finally, gently but firmly (sounds like a scolding, doesn’t it?) press the mixture into each fillet so it covers the whole fillet and won’t fall off during the cooking process.
Can other nuts be used?
Sure–it’ll change the flavor but still be great. Try chopped walnuts or almonds…or even Macadamia nuts for a bit of added sweetness.
Serving Suggestions
I love how this salmon can be upscale and served with elegant sides like Hasselback Potatoes and Savory Vegetable Crisp or down home and comforting alongside Creamy Baked Mac and Cheese and some Sauteed Corn with Basil Butter. You do you. Or you do both. Fancy or casual, Pistachio Crusted Salmon is at home no matter what you pair it with. Take, for instance, flavors that match so perfectly with nuts, like Roasted Kabocha Squash (squash and nuts–a match made in culinary heaven!) or ones that complement the sweet tanginess of the salmon’s topping with some heat, like these Roasted Brussels Sprouts with their kick from red pepper flakes. And here’s another great thing about this Pistachio Crusted Salmon: you can flake it over Mediterranean Rice Salad or toss it into Goat Cheese Pasta and the next thing you know, you have a brand new dish based on two familiar ones! Endless possibilities here with this amazing salmon.
Pistachio Crusted Salmon
Ingredients
- 4 6-ounce salmon fillets
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 1/2 tablespoons maple syrup or honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 garlic cloves minced
- 3/4 cup finely chopped pistachios
Instructions
- Preheat the oven to 375°F (190°C) and let the salmon come to room temperature for about 15 minutes. Place the salmon on a parchment-lined baking tray, pat dry with a paper towel, and season with salt and pepper.
- In a mixing bowl, combine the maple syrup or honey, Dijon mustard, lemon juice, minced garlic, and chopped pistachios to create the crust mixture.
- Spread the pistachio mixture evenly over the top of each salmon fillet, pressing gently to adhere.
- Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Nutrition
Leave a Comment