Make ordinary salmon extra special by topping it with a pistachio crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve with a chilled glass of Sauvignon Blanc.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

459 calories; protein 36.2g 72% DV; carbohydrates 6.8g 2% DV; fat 32g 49% DV; cholesterol 107.9mg 36% DV; sodium 322.3mg 13% DV. Full Nutrition

Reviews (31)

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Most helpful positive review

Rating: 5 stars
03/31/2019
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 skip this step. As far as “dirtying a skillet” is concerned, most skillets are oven safe, so flip over that salmon, slather on the Dijon, press on the topping, and shove the whole thing in the oven. Couldn’t be simpler or more delicious. Thanks for posting. Read More
(6)
39 Ratings
  • 5 star values: 31
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/31/2019
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 skip this step. As far as “dirtying a skillet” is concerned, most skillets are oven safe, so flip over that salmon, slather on the Dijon, press on the topping, and shove the whole thing in the oven. Couldn’t be simpler or more delicious. Thanks for posting. Read More
(6)
Rating: 5 stars
04/05/2019
Fantastic mingling of flavors. Now one of my favorite salmon recipes. Read More
(3)
Rating: 5 stars
03/29/2019
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! Read More
(2)
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Rating: 5 stars
03/25/2019
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 searing and just put olive oil on the skin side and then just bake. No point in dirtying up a skillet. Everything else was by the recipe. Served with a side of asparagus and dinner salad. This is the kind of meal you get at a 5 star restaurant. Read More
(1)
Rating: 5 stars
03/30/2019
Awesome! Will definitely make it again! Read More
(1)
Rating: 4 stars
12/26/2018
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!! Read More
(1)
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Rating: 5 stars
02/20/2020
Loved it Stayed moist and delicious. Read More
Rating: 5 stars
03/11/2020
Everyone loved it. Very good salmon. Read More
Rating: 5 stars
01/06/2020
Really REALLY good as written. Don't be shy with dijon. Used a large cast iron pan and skin came out really crispy and virtually no cleanup. Will definately make again Read More