Pistachio Crusted Baked Salmon
This Pistachio Crusted Baked Salmon is a showstopper! Enjoy tender salmon topped with a crunchy, nutty crust that’s bursting with flavor.
Equipment
- Oven-safe baking dish
- Mixing bowls
- Whisk
- Sharp Knife
- Measuring spoons and cups
Ingredients
For the Salmon:
- 1.5 pound whole salmon fillet skin on
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 clove fresh garlic minced
- 1/4 cup panko breadcrumbs
- 1/3 cup crushed pistachios
- 2 tablespoons freshly grated Parmesan cheese
- 1 zest of 1 lemon
- Lemon wedges for serving, optional
Instructions
Instructions:
- Preheat your oven to 400°F (200°C). This ensures that your salmon cooks evenly and the crust gets nice and crispy.
- Place the salmon fillet skin-side down in a lightly greased baking dish. Season the fish generously with kosher salt and freshly ground black pepper.
- In a medium bowl, whisk together the fresh lemon juice, olive oil, honey, Dijon mustard, and minced garlic. This mixture will add a beautiful flavor to the salmon beneath the crust.
- In another bowl, mix the panko breadcrumbs, crushed pistachios, grated Parmesan cheese, and lemon zest. Pour the lemon mixture over the crust ingredients and stir until everything is well combined.
- Spread the pistachio mixture evenly over the salmon fillet, pressing down slightly to ensure it adheres well.
- Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown. The internal temperature of the salmon should reach 145°F (63°C).
- Once baked, remove the salmon from the oven and let it rest for a few minutes. Serve with lemon wedges on the side for an extra burst of flavor.
Notes
- For a gluten-free version, swap panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- If you don’t have Dijon mustard, substitute with whole grain mustard.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.