This Pistachio Crusted Salmon is a restaurant-worthy dish that’s surprisingly easy to make at home. With just a handful of ingredients, you can transform simple salmon fillets into a flavorful, elegant meal that’s perfect for weeknight dinners or dinner parties alike. The sweet and tangy honey mustard glaze pairs perfectly with the nutty, crunchy pistachio crust, making every bite unforgettable.

Pistachio Crusted Salmon

Why You’ll Love This Recipe

Fast and flavorful: Ready in just 30 minutes, with minimal prep.
Crispy and tender: The pistachio topping adds crunch while the salmon stays juicy.
Impressive presentation: Perfect for entertaining, yet easy enough for everyday meals.
Nutrient-rich: Loaded with protein, omega-3s, and healthy fats from salmon and pistachios.
Naturally gluten-free: No breadcrumbs or flour needed.
Versatile sides: Pairs beautifully with rice, roasted vegetables, salads, or potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (about 2 lbs total)
Salt and pepper
¼ cup honey
2 tablespoons Dijon mustard
1 clove garlic, minced
1 tablespoon lemon juice
1¼ cups crushed pistachios

Directions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Pat the salmon fillets dry with paper towels. Season generously with salt and pepper on all sides.
In a small bowl, whisk together the honey, Dijon mustard, minced garlic, and lemon juice until well combined.
Stir the crushed pistachios into the honey mustard mixture until evenly coated.
Press the pistachio mixture firmly onto the tops of the salmon fillets, covering them evenly.
Place the salmon fillets on the prepared baking sheet.
Bake for 15 minutes, then broil for an additional 2–3 minutes until the crust is golden brown and crisp.
Remove from the oven and let cool for 10 minutes before serving.

Servings and timing

Servings: 4 fillets
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: Varies depending on size of fillet, approximately 450–500 kcal per serving

Variations

Maple mustard glaze: Use maple syrup instead of honey for a deeper sweetness.
Add herbs: Mix in chopped parsley or thyme for a fresh, herbal note.
Spicy kick: Add a pinch of cayenne or red pepper flakes to the pistachio mixture.
Different nuts: Swap pistachios for chopped almonds, walnuts, or pecans.
Sheet pan dinner: Bake with sliced veggies like carrots, zucchini, or Brussels sprouts for a full meal in one pan.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:
You can freeze the cooked salmon, though the crust may lose some crunch. Wrap tightly in foil and place in a freezer-safe bag or container.

Reheating:
Reheat in the oven at 300°F until warmed through, about 10–12 minutes. Avoid microwaving to preserve the crust texture.

FAQs

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before using to ensure the crust sticks and the salmon cooks evenly.

What kind of pistachios should I use?

Use roasted, unsalted pistachios for the best flavor and control over salt levels.

Can I make this without mustard?

You can substitute with Greek yogurt or mayonnaise, but Dijon adds tang that balances the sweetness.

Is this recipe keto-friendly?

It can be made keto by reducing or replacing the honey with a keto-friendly sweetener like monk fruit syrup.

What sides pair well with this dish?

Rice, quinoa, roasted vegetables, steamed green beans, or a fresh arugula salad all complement this dish well.

Do I need to remove the salmon skin?

No, the skin can stay on. It helps keep the fish moist while baking and peels off easily after cooking if desired.

Can I prepare this ahead of time?

You can prep the pistachio mixture and coat the salmon up to 4 hours in advance. Store covered in the fridge until ready to bake.

How do I know when the salmon is done?

The salmon should flake easily with a fork and reach an internal temperature of 145°F at the thickest point.

What if I don’t have a broiler?

You can skip the broiling step, but the crust may not brown as deeply. Bake an additional 2–3 minutes at 375°F for extra crispness.

Can I use skinless salmon?

Yes, skinless fillets work perfectly for this recipe.

Conclusion

Pistachio Crusted Salmon is an easy, elegant dish that turns simple ingredients into a flavorful, gourmet meal. With a crunchy topping and tender salmon underneath, it’s the perfect recipe to impress dinner guests or elevate a weeknight dinner. Fast, healthy, and bursting with flavor, this is one dish you’ll want to make again and again.