This pistachio-crusted salmon recipe makes ordinary salmon extra special by topping it with a flavorful crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve it with a chilled glass of Sauvignon Blanc.
Ingredients
- pistachios: 0.25 cup (crushed)
- panko bread crumbs: 2 Tbsp
- Parmesan cheese: 1 Tbsp (grated)
- butter: 1 Tbsp (melted)
- fillets salmon with skin, center cut: 4 piece (6 ounce)
- salt and ground black pepper: (to taste)
- olive oil: 2 Tbsp
- Dijon mustard: 1 Tbsp
- Lemon wedges: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Combine pistachios, bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
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Lightly season salmon fillets with salt and pepper on both sides.
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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.
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Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
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Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.
