Name: Rich, Buttery Pistachio Crusted Salmon Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 (6 oz) salmon fillets, skin on or off; ¾ tsp Kosher salt, divided; ½ cup shelled pistachios, very finely chopped; 1 Tbsp neutral oil (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; 1 Tbsp mayo, sour cream, creme fraiche, or Greek yogurt; 2 tsp honey; 1 tsp Dijon mustard; Flaky sea salt for serving; Lemon wedges for serving

Jump to Recipe· 4.3 from 63 reviews

If you have a craving for something that’s both elegant and satisfyingly flavorful, this Rich, Buttery Pistachio Crusted Salmon Recipe is going to become your go-to dinner in no time. Imagine tender, flaky salmon topped with a golden crust bursting with pistachios, perfectly toasted breadcrumbs, and a subtle honey-Dijon glaze that adds just the right touch of sweetness and tang. Each bite offers a wonderful combination of textures and rich tastes that feel gourmet but come together effortlessly in your own kitchen. Trust me, once you try this recipe, your family and friends will be asking for it on repeat.

Ingredients You’ll Need

The image shows fresh ingredients neatly arranged on a white marbled surface. At the center is a white plate holding three bright orange salmon fillets with white marbling lines. Above and around the salmon, there are several small bowls and items: a bowl of green pistachios to the left, a bowl with light amber honey above it, and a bowl with a creamy white mayo to the right. Nearby are a small metal cup with yellow oil and a lemon placed next to a whole garlic clove. At the bottom right, there is a white bowl filled with pale breadcrumb-like panko. A small beige dish with white salt is placed below the lemon. To the left bottom corner, there is a fresh shallot with brownish skin, some green parsley sprigs, and a small bowl containing pale yellow dijon mustard. The ingredients are spaced evenly and clearly visible. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses a beautiful balance of simple but essential ingredients that make the dish both flavorful and visually stunning. Each element plays a role in creating the perfect texture, vibrant color, and that rich buttery flavor that defines this pistachio crust.

Salmon fillets (4 x 6 oz): Opt for fresh skin-on or skinless for moist, tender fish that holds up well in the oven.
Kosher salt (¾ tsp): Divided seasoning enhances the salmon’s natural flavors evenly.
Pistachios (½ cup, shelled and finely chopped): A nutty, buttery crust that adds crunch and a splash of beautiful green color.
Neutral oil (1 Tbsp): Grapeseed, avocado, or canola oil works best for sautéing shallots without overpowering the flavors.
Shallot (1 medium, finely chopped): Provides a delicate sweetness and aroma that pairs wonderfully with salmon.
Garlic (1 medium clove, finely chopped): Gives a subtle savory depth without overpowering the dish.
Panko breadcrumbs (⅓ cup): Adds a lovely golden crunch to the pistachio crust.
Parsley (2 Tbsp chopped, plus more for serving): Freshness and a pop of color brighten the crust mixture.
Lemon zest (1 tsp) & lemon wedges: Adds a vibrant citrus note and garnish that wakes up the rich flavors.
Mayo (1 Tbsp): Or substitute with sour cream, crème fraîche, or Greek yogurt to bind the crust.
Honey (2 tsp): A touch of natural sweetness that balances the savory components perfectly.
Dijon mustard (1 tsp): Adds mild heat and tang to the sauce brushing under the pistachio topping.
Flaky sea salt: For finishing, giving just that irresistible gentle crunch and enhancing every flavor.

How to Make Rich, Buttery Pistachio Crusted Salmon Recipe

Step 1: Prepare and Season the Salmon

Start by preheating your oven to 300°F (150°C). This low and slow method ensures the salmon stays moist and tender. Pat your salmon fillets dry with a paper towel, which is key for a crispy crust to stick well. Lightly season the fillets with half of the kosher salt—this simple seasoning pulls out the fish’s natural sweetness.

Step 2: Sweat the Shallot and Garlic

Heat your neutral oil in a nonstick skillet over medium heat. Add the finely chopped shallot and sprinkle with the remaining kosher salt. Cooking the shallot gently for a couple of minutes softens it and brings out its sweet, mellow flavor. Then add the garlic and cook for just one minute more, letting its aroma bloom without turning bitter.

Step 3: Toast Pistachios and Panko Breadcrumbs

To the skillet with shallot and garlic, add your chopped pistachios and panko breadcrumbs. Lower the heat to medium-low so they toast slowly without burning. Stir frequently until the pistachios are fragrant and the breadcrumbs have turned a rich golden brown, about five minutes. This step is essential for building that irresistible nutty crunch on top of the salmon. Transfer this mixture to a shallow bowl, then add the chopped parsley and lemon zest to brighten the flavors beautifully.

Step 4: Make the Honey-Dijon Sauce

Whisk together the mayo, honey, and Dijon mustard in a small bowl. This creamy, slightly sweet, and tangy sauce not only keeps the pistachio crust in place but adds an extra layer of flavor that perfectly complements the salmon’s richness.

Step 5: Coat the Salmon with the Pistachio Crust

Brush a thin layer of the honey-Dijon sauce on top of each salmon fillet. Then press each fillet firmly into the pistachio and breadcrumb mixture to ensure the crust sticks evenly. Repeat this for all the fillets—this is your chance to get that generous, buttery topping.

Step 6: Bake to Perfection

Place the crusted salmon fillets on a baking sheet lined with parchment paper. Bake in your preheated oven for around 20 minutes or until the internal temperature reaches 120°F (49°C), which will give you beautifully medium salmon that continues to cook as it rests. Let the fillets sit for 5 minutes once out of the oven to seal in juices. Finish with a pinch of flaky sea salt and serve with lemon wedges to squeeze over the top just before eating.

How to Serve Rich, Buttery Pistachio Crusted Salmon Recipe

The dish shows a white plate with a large piece of fish covered in a thick, crunchy, golden-brown breadcrumb crust with green herbs mixed in, sitting on the right side of the plate. Underneath the fish, a thin slice of lemon peeks out. On the left side, there are small roasted potatoes with a golden-brown skin and bright green asparagus spears that look tender and shiny. In the background, a small white bowl holds some scattered nuts. The whole scene is set on a white marbled surface, with a pair of black chopsticks resting at the back of the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A scattering of extra chopped parsley adds a fresh, green pop that complements the pistachios wonderfully. Don’t skip the lemon wedges—squeezing fresh lemon juice over the salmon cuts through the richness and brightens the whole plate with vibrant citrus notes.

Side Dishes

This Rich, Buttery Pistachio Crusted Salmon Recipe pairs beautifully with light, fresh sides like a crisp arugula salad, garlic roasted asparagus, or a simple quinoa pilaf. Creamy mashed potatoes or a silky parsnip puree also work wonderfully for those who love classic comfort accompaniments that soak up any extra juices on the plate.

Creative Ways to Present

For a dinner party, serve the salmon on a large wooden board adorned with lemon wedges and fresh herbs for a rustic, elegant vibe everyone will love. Or plate each salmon fillet on a bed of vibrant wilted spinach or a smooth carrot purée for a restaurant-quality experience that feels impressive without fuss.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store your cooked salmon in an airtight container in the refrigerator. It’s best enjoyed within three days to maintain that moist, buttery texture and crispy crust.

Freezing

This Rich, Buttery Pistachio Crusted Salmon Recipe is not recommended for freezing because the texture of the fish changes after thawing, and the crust loses its crispness. If you must freeze, vacuum-seal the salmon quickly and freeze for up to three months to preserve as much freshness as possible.

Reheating

To reheat, gently warm the salmon in a low oven (around 275°F/135°C) to keep it moist and prevent the crust from burning. Avoid microwaving to maintain the crisp texture of the pistachio topping.

FAQs

Can I use other nuts instead of pistachios?

Absolutely! Walnuts or almonds can work in a pinch, but pistachios offer a unique buttery flavor and vibrant color that make this recipe special.

Do I have to use mayonnaise in the sauce?

You can substitute mayonnaise with sour cream, crème fraîche, or Greek yogurt depending on your preference or what’s on hand. Each brings its own creamy tang to bind the crust beautifully.

Can I cook this salmon on the stovetop instead of baking?

Baking gently in the oven ensures even cooking and allows the crust to develop perfectly without burning. Stovetop cooking may cause the crust to burn before the salmon is cooked through.

How do I know when the salmon is perfectly cooked?

The ideal internal temperature for medium salmon is 120°F (49°C). It will continue cooking slightly after you remove it from the oven, leaving it tender and juicy.

Is this recipe suitable for meal prep?

Yes! You can prepare and crust the salmon several hours ahead, then keep it refrigerated until ready to bake. Just be sure to bake it fresh for the best texture.

Final Thoughts

If you want to add a touch of elegance and unbeatable flavor to your weeknight dinners, the Rich, Buttery Pistachio Crusted Salmon Recipe is a must-try. Its perfect blend of textures and rich, savory-sweet topping will make you feel like you’re dining in a fine restaurant, but it’s so simple and rewarding to prepare at home. Give it a shot—you might just discover your new favorite way to enjoy salmon.