Quick Summary
Baked Salmon with a simple pistachio parmesan crust can be on the dinner table in under 30 minutes. This salmon recipe is easy enough for a quick weeknight dinner or impressive enough to serve at a dinner party.
If you are looking for a healthy and delicious dinner that can be on the dinner table in under 30 minutes, you have to make this Pistachio Crusted Baked Salmon. It is light, fresh, and has so much flavor.
The salmon has a lemon Dijon sauce that has a touch of garlic and is sweetened with a little honey. Then, it gets coated in a pistachio panko parmesan topping that creates the most amazing crust on the flaky, tender salmon.
Serve with roasted asparagus or a simple green salad and you have a restaurant quality meal in no time! Your family and friends will be so impressed!
How to Make Pistachio Crusted Salmon
You only need one sheet pan to make this irresistible salmon. Clean up is a breeze and the end results are amazing!
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- Place the salmon fillet, with the skin on, on the prepared baking sheet and pat dry with paper towels. Season with salt and pepper. I recommend using wild salmon and select salmon that doesn’t smell fishy and is bright in color. If you don’t want to use a large salmon fillet, you can use individual salmon fillet pieces.
- Whisk together the lemon juice, olive oil, honey, Dijon mustard, and minced garlic.
- In a small bowl, combine the panko, crushed pistachios, Parmesan cheese, and lemon zest. I like to use salted pistachios, but if you use unsalted, you might want to add a little salt.
- Drizzle the lemon honey mixture evenly over the salmon. It is ok if some of it runs off. Sprinkle the pistachio mixture evenly on top of the salmon. Gently press down so the topping sticks.
- Bake until the salmon flakes with a fork, time will vary depending on the thickness of the salmon. Don’t over cook.
- Serve immediately with fresh lemon wedges.
Serving Suggestions
If you want to serve a few sides with this easy baked salmon, here are a few ideas!
- Roasted Asparagus
- Roasted Broccoli
- Roasted Green Beans
- Garlic Mashed Potatoes or Mashed Cauliflower
- Roasted Sweet Potatoes
- Easy Green Salad
- Fruit Salad
How to Store
The salmon is best the day it is made, but you can enjoy leftover salmon too. Let the salmon cool completely and place it in an airtight container and keep it in the refrigerator for up to 2 days.
You can reheat the salmon in the microwave, a preheated 300 degree F oven, or an air fryer for a few minutes.
More Seafood Recipes
- Honey Rosemary Baked Salmon with Sweet Potatoes
- Sheet Pan Salmon with Asparagus
- Honey Lime Salmon Tacos
- Homemade Fish Sticks
- Shrimp Tacos
- Shrimp Fajitas
Pistachio Crusted Baked Salmon
Ingredients
- 1 1/2 pound whole salmon fillet, skin on
- Kosher salt and freshly ground black pepper
- 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
- 1/3 cup crushed pistachios
- 2 tablespoons freshly grated Parmesan cheese
- Zest of 1 lemon
- Lemon wedges for serving, optional
Instructions
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet and pat dry with paper towels. Season with salt and pepper. Set aside.
- In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, and garlic.
- In a small bowl, combine the panko, crushed pistachios, Parmesan cheese, and lemon zest. Set aside.
- Drizzle the lemon honey mixture evenly over the salmon. It is ok if some of it runs off. Sprinkle the pistachio mixture evenly on top of the salmon. Gently press down so it sticks.
- Place the pan in the oven and bake for 10 to 14 minutes or until the salmon flakes with a fork, the internal temperature should be between 125 to 130 degrees F. Time will vary depending on the thickness of the salmon.
- Remove from the oven and serve immediately.
Nutrition
Have you tried this recipe?
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Photos by Erb & Spice
This has become a favourite – I’m even serving it for a family dinner party tomorrow. My preferred salmon is wild coho – not too oily, not too dry, pretty colour, lovely taste.
This was a quick fast easy recipe. I had all ingredients in my pantry except for the salmon. The salmon was moist and loved the crunch of the pistachios. This will be in my monthly rotation. I served it with mashed potatoes and a green salad. Thank you for sharing.
Saw this in the Costco magazine and made it exactly as written except we cedar planked the salmon instead of baking – SO GOOD AND SO SIMPLE! Then bought some Halibut, used the same recipe and planked it and it was equally as good – had a little left over lemon honey mixture so I spread that on the asparagus and roasted – YUMMY! Thank you for a delicious and healthy meal idea!
You are welcome!
Can you use salted pistachios or do you need to find unsalted?
Yes, salted are fine.
I had saved this recipe from Costco magazine and tried it for the first time last night. My husband is very picky when it comes to seafood and he loved it! I am going to have friends over and this for sure will be one of the dishes on my menu. Thank you for this delicious recipe and for having the multiplying tool, I always cook for a crowd.
You are welcome. I am glad you enjoyed it!
Great recipe!
This was my lunch with leftovers :)!! I am a huge salmon fan and keep a freezer somewhat full (1 human household) of wild salmon: sockeye, king, copper river!!
I made this per recipe except I airfryed it: 380F for 12 minutes approx. I checked at 8 and 10 and then 12.
I plan to make this for a dinner party. Can you give some guidelines on how long to cook it or at what point I should check to see if it’s done? I have often overcooked salmon.
Thank you for another delicious recipe!