Instructions

• Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
• Pat the 1 1/2 pound whole salmon fillet (skin on) dry with paper towels and place skin-side down on the prepared baking sheet. Season the top of the salmon with kosher salt and freshly ground black pepper to taste. Set aside.
• In a small bowl, whisk together 1 tablespoon fresh lemon juice, 2 teaspoons olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, and 1 clove fresh garlic (minced) until smooth.
• In a separate small bowl, combine 1/4 cup panko, 1/3 cup crushed pistachios, 2 tablespoons freshly grated Parmesan cheese, and the zest of 1 lemon. Mix to distribute evenly.
• Drizzle the lemon-honey mixture evenly over the top of the salmon (some may run off onto the parchment). Use a spoon or brush to spread it over the top surface.
• Sprinkle the pistachio-panko mixture evenly over the sauced top of the salmon, then gently press the mixture down so it adheres to the fish.
• Place the baking sheet on the center oven rack and bake 10 to 14 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork and an instant-read thermometer inserted into the thickest part reads 125–130°F.
• Remove the salmon from the oven, let rest 1–2 minutes to set the crust, then serve immediately with lemon wedges, if desired.