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Pistachio crusted salmon

Pistachio Crusted Salmon

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


Pistachio crusted salmon is the perfect easy dinner! The tender fish is irresistible with a crunchy topping of nuts and Parmesan cheese.


  • 1 pound salmon fillet or fillets, skin on (wild caught if possible)
  • 3/4 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey or maple syrup
  • 1/4 cup finely chopped unsalted pistachios
  • 2 tablespoons Italian panko (or Italian breadcrumbs)*
  • 2 tablespoons grated Parmesan cheese


  1. Preheat the oven to 425°F.
  2. Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer. 
  3. In another small bowl, mix together the finely chopped pistachios, Italian panko, and Parmesan cheese. Sprinkle the pistachio mixture on top of the fish.
  4. Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130°F in the center. Serve immediately. 


*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko, mix 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil). 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Salmon
  • Diet: Gluten Free

Keywords: Pistachio crusted salmon