A sophisticated yet simple dish, tender salmon fillets are coated in a crunchy pistachio and panko crust, infused with a tangy Dijon mustard glaze. This dish is perfect for a weeknight dinner or a special occasion, served with a side of roasted vegetables or creamy mashed potatoes.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Salmon
4 salmon fillets (6 oz each, skinless)
1 tbsp olive oil
Salt and black pepper, to taste
1 lemon, zested and juiced
For the Pistachio Crust
½ cup pistachios, finely chopped
¼ cup panko breadcrumbs (or gluten-free breadcrumbs)
1 tbsp fresh parsley, chopped
1 tbsp olive oil
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
For the Dijon Mustard Glaze
3 tbsp Dijon mustard
1 tbsp honey
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
Prepare the Pistachio Crust
1
Preheat the oven to 375°F (190°C).
In a small bowl, combine chopped pistachios, panko breadcrumbs, parsley, olive oil, garlic powder, smoked paprika, salt, and pepper.
Mix well to form a crumbly texture and set aside.
Prepare the Dijon Mustard Glaze
2
In a separate bowl, whisk together Dijon mustard, honey, lemon juice, olive oil, and minced garlic.
Set aside for glazing.
Season and Assemble the Salmon
3
Line a baking sheet with parchment paper or lightly grease it.
Pat the salmon fillets dry with paper towels.
Drizzle the salmon fillets with olive oil and season with salt, pepper, and lemon zest.
Brush each fillet generously with the Dijon mustard glaze.
Press the pistachio mixture onto each fillet , gently pressing to adhere.
Bake the Salmon
4
Place the salmon fillets on the prepared baking sheet.
Bake for 15-18 minutes , or until the salmon is cooked through and the crust is golden brown.
For extra crispiness, broil for the last 1-2 minutes , keeping a close eye to prevent burning.
Serve
5
Remove the salmon from the oven and let rest for 2-3 minutes.
Squeeze fresh lemon juice over the salmon fillets.
Garnish with additional chopped parsley and lemon wedges.
Serve immediately with a side of steamed asparagus, mashed potatoes, or quinoa.
Tips and Variations
6
For Extra Flavor: Add 1/2 tsp of Dijon mustard to the pistachio crust for added tang.
Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes to the pistachio mixture.
Gluten-Free Option: Use gluten-free panko or almond meal in place of regular breadcrumbs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F (150°C) oven until warmed through.
Freezing: The pistachio-crusted salmon can be frozen before baking. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months.
Ingredients For the Salmon
4 salmon fillets (6 oz each, skinless)
1 tbsp olive oil
Salt and black pepper, to taste
1 lemon, zested and juiced
For the Pistachio Crust
½ cup pistachios, finely chopped
¼ cup panko breadcrumbs (or gluten-free breadcrumbs)
1 tbsp fresh parsley, chopped
1 tbsp olive oil
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
For the Dijon Mustard Glaze
3 tbsp Dijon mustard
1 tbsp honey
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
Directions Prepare the Pistachio Crust
1
Preheat the oven to 375°F (190°C).
In a small bowl, combine chopped pistachios, panko breadcrumbs, parsley, olive oil, garlic powder, smoked paprika, salt, and pepper.
Mix well to form a crumbly texture and set aside.
Prepare the Dijon Mustard Glaze
2
In a separate bowl, whisk together Dijon mustard, honey, lemon juice, olive oil, and minced garlic.
Set aside for glazing.
Season and Assemble the Salmon
3
Line a baking sheet with parchment paper or lightly grease it.
Pat the salmon fillets dry with paper towels.
Drizzle the salmon fillets with olive oil and season with salt, pepper, and lemon zest.
Brush each fillet generously with the Dijon mustard glaze.
Press the pistachio mixture onto each fillet , gently pressing to adhere.
Bake the Salmon
4
Place the salmon fillets on the prepared baking sheet.
Bake for 15-18 minutes , or until the salmon is cooked through and the crust is golden brown.
For extra crispiness, broil for the last 1-2 minutes , keeping a close eye to prevent burning.
Serve
5
Remove the salmon from the oven and let rest for 2-3 minutes.
Squeeze fresh lemon juice over the salmon fillets.
Garnish with additional chopped parsley and lemon wedges.
Serve immediately with a side of steamed asparagus, mashed potatoes, or quinoa.
Tips and Variations
6
For Extra Flavor: Add 1/2 tsp of Dijon mustard to the pistachio crust for added tang.
Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes to the pistachio mixture.
Gluten-Free Option: Use gluten-free panko or almond meal in place of regular breadcrumbs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F (150°C) oven until warmed through.
Freezing: The pistachio-crusted salmon can be frozen before baking. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months.
Pistachio-Crusted Salmon with Dijon Mustard
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