Ingredients25 m servings 458
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
- Lightly season salmon fillets with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
- Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.
- Cook's Notes:
- Salmon filets that are 1- to 1 1/4-inch thick work best.
- Use a mini food processor to quickly chop pistachios; alternately, you can use a resealable plastic bag and a meat mallet to crush the nuts.
Per Serving: 458 calories; 32 6.8 36.2 108 322 Full nutrition
ReviewsRead all reviews 17
Fantastic mingling of flavors. Now one of my favorite salmon recipes.
A lovely, easy recipe, which I followed to the letter. The Dijon is the key to this, I think. Also, I believe that searing the salmon first acts as a sealant to keep it moist. I wouldn’t ski...
Followed all ingredients and cooking directions. Since my fillets were various sizes, I adjusted the searing and baking time. Salmon turned out perfect and it was a hit!
OMG!!! OMG!!! This is wonderful. I have used many recipes from this site, but this is only my second review. The only change I made was to take the advice of the person who said to forget se...
I liked it, but I prefer fish to be a little less .... wet? juicy? If I make it again, I might skip the mustard so that it's a little more dry. Good flavor, though!!
This dish turned out so delicious. I use my friends and family as guinny pigs when trying new recipes. This one didn't disappoint!