Rich, Buttery Pistachio-Crusted Salmon Recipe
This pistachio-crusted salmon is rich, buttery, and finished with a crisp pistachio-panko topping that feels straight off a restaurant menu. Despite its elegant look, it’s simple to make at home (I've lost track of how many times I've served this over the years...), yielding tender, flaky salmon with loads of texture and flavor. Serve with roasted potatoes and your favorite vegetable for an easy, impressive dinner.
Servings: 4 servings
Calories: 420kcal
Video
Equipment
Ingredients
- 4 (6 oz) salmon fillets skin on or off
- ¾ tsp Kosher salt divided
- 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
- 1 Tbsp mayo, sour cream, creme fraiche, or Greek yogurt
- 2 tsp honey
- 1 tsp Dijon mustard
- Flaky sea salt for serving
Instructions
- Prepare the salmon. Preheat an oven to 300°F / 150°C. Pat salmon fillets dry with a paper towel, then season with ½ tsp Kosher salt.
- Sweat the shallot. Heat 1 Tbsp neutral oil in a nonstick skillet over medium heat. When hot, add chopped shallot and cook until softened, about 2-3 minutes. Season with remaining ½ tsp Kosher salt. Add chopped garlic clove, then cook 1 minute more.
- Toast remaining ingredients. To the skillet, add ½ cup chopped pistachios and ⅓ cup of panko breadcrumbs. Reduce the heat to medium-low, then continue cooking until the pistachios are toasted and the breadcrumbs are golden brown, about 5 minutes. Transfer to a shallow bowl, then stir in 2 Tbsp chopped parsley and 1 tsp lemon zest.
- Make the quick sauce. Place 1 Tbsp mayo (sour cream, creme fraiche, or Greek yogurt is fine) in a small bowl, then whisk in 2 tsp honey and 1 tsp Dijon.
- Coat with pistachios. Brush a little sauce on top of each salmon fillet, then press into the pistachio breadcrumb mixture, so that it adheres to the top of the fish. Repeat with remaining salmon fillets.
- Bake the fish. Place salmon fillets on a parchment lined baking sheet, then transfer to the preheated oven. Cook for 20 minutes, or until the internal temperature of the salmon reaches 120°F / 49°C. The temperature will continue to rise as the fish rests. Allow to sit for 5 minutes, then serve with a pinch of flaky sea salt and lemon wedges.
Notes
- Doneness: Salmon is medium at 120°F / 49°C internal temp.
- Make ahead: Coat salmon with panko up to 6–8 hours ahead; wrap tightly and refrigerate.
- Storage: Refrigerate cooked salmon airtight and enjoy within 3 days.
- Freezing: Not recommended, as the texture of the fish changes. If freezing, vacuum-seal and freeze up to 3 months.
Nutrition
Calories: 420kcal | Carbohydrates: 12g | Protein: 38g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 586mg | Potassium: 1040mg | Fiber: 2g | Sugar: 5g | Vitamin A: 304IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
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