Description
This Rich, Buttery Pistachio Crusted Salmon features perfectly tender salmon fillets topped with a crunchy, flavorful pistachio and panko breadcrumb crust. Enhanced by a quick honey-Dijon sauce and baked to juicy perfection, this dish is an elegant yet simple way to elevate weeknight dinners or impress guests.
Ingredients
Salmon
- 4 (6 oz) salmon fillets, skin on or off
- ¾ tsp Kosher salt, divided
Crust & Sauce
- 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
Instructions
- Prepare the salmon: Preheat the oven to 300°F (150°C). Pat the salmon fillets dry with paper towels and season evenly with ½ tsp kosher salt to enhance flavor and help the crust adhere.
- Sweat the shallot: Heat 1 Tbsp of neutral oil in a nonstick skillet over medium heat. Add the finely chopped shallot and cook for 2-3 minutes until softened. Season with the remaining ½ tsp kosher salt. Add the chopped garlic and cook for another minute to release aromatic flavors.
- Toast pistachios and breadcrumbs: Add the finely chopped pistachios and panko breadcrumbs to the skillet and reduce heat to medium-low. Cook, stirring often, until the pistachios are toasted and the breadcrumbs turn golden brown, about 5 minutes. Remove from heat and transfer to a shallow bowl. Stir in chopped parsley and lemon zest for fresh brightness.
- Make the quick sauce: In a small bowl, whisk together your choice of mayo, sour cream, creme fraiche, or Greek yogurt with honey and Dijon mustard. This sauce adds moisture and a sweet tang that balances the crunchy crust.
- Coat the salmon: Brush a thin layer of the sauce over the top of each salmon fillet. Carefully press the fillets into the pistachio breadcrumb mixture so it firmly adheres, forming a crunchy crust on top.
- Bake the salmon: Arrange the crusted salmon on a parchment-lined baking sheet and bake in the preheated oven for 20 minutes, or until the internal temperature reaches 120°F (49°C) for medium doneness. Let the salmon rest for 5 minutes after baking; the internal temperature will continue to rise slightly as it rests.
- Serve: Sprinkle flaky sea salt over the salmon and serve with lemon wedges and extra parsley if desired for garnish and added freshness.
Notes
- Doneness: Medium salmon is achieved at an internal temperature of 120°F (49°C). Adjust cooking time for preferred doneness.
- Make Ahead: You can coat the salmon fillets with the pistachio-panko mixture up to 6–8 hours ahead; wrap tightly and refrigerate to save time before baking.
- Storage: Store cooked salmon in an airtight container in the refrigerator and consume within 3 days for best quality.
- Freezing: Not recommended as freezing can alter the texture. If freezing, vacuum-seal the salmon and freeze for up to 3 months.
