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Salmon topped with a honey, lemon glaze then topped with a mixture of pistachios & panko crumbs. So delicious and satisfying.
5 from 2 votes
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Pistachio-Crusted Salmon

Salmon with a honey glaze then topped with pistachio & panko crumbs.
Course Fish - Main Meal
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Susie Gall

Ingredients

  • 2 large salmon filets – Alaskan salmon is best.
  • Mustard Glaze:
  • ½ large lemon – juice & zest
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon freshly ground black pepper
  • ¼ t kosher salt
  • *Place all ingredients in a small bowl and whisk until combined.
  • Topping:
  • ¼ cup panko-style breadcrumbs
  • ½ cup pistachios – shelled & coarsely ground
  • 2 tablespoons canola or olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • *Coarsely grind pistachios in a food processor then add all other topping ingredients. Mix well. The mixture should be moist to stick easily to the salmon.
  • Vinaigrette:
  • ¼ cup Lemon balsamic vinegar can substitute equal parts regular balsamic & lemon juice
  • 1 tablespoon honey
  • salt & pepper to taste
  • ¼ cup olive oil can lemon olive oil
  • *Mix vinegar honey, salt & pepper together in a small bowl. Slowly add the olive oil and whisk quickly to incorporate the oil.

Instructions

  1. Preheat the oven to 375F.
  2. Place the salmon, skin-side down on a parchment-paper covered baking sheet.
  3. Spread the mustard mixture over the salmon.
  4. Sprinkle then gently press the pistachio mixture on top of the mustard layer, cover the salmon evenly.
  5. Bake the salmon at 375F for 15-20 minutes.
  6. When ready to serve, place the salmon on serving plates and drizzle with vinaigrette.
  7. Garnish with lemon slices & zest.
  8. *Note: The salmon will continue cooking after removing it from the oven.
  9. ENJOY!

Recipe Notes

*Note: The salmon will continue cooking after removing it from the oven so be careful not to over-cook.