25-Minute Pistachio Crusted Salmon
This Pistachio Crusted Salmon is juicy & flaky on the inside and nutty & crunchy on the outside, making for a gourmet meal that comes together in less than 30 minutes!
Ingredients
- ¼ cup Pistachios chopped
- 10 ounces salmon
- 1 teaspoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon grated Parmesan cheese
- ⅛ teaspoon black pepper
- ½ ounce basil optional for garnish
Instructions
- Preheat your oven to 425°F and chop your pistachios into small pieces.¼ cup Pistachios
- Blot your salmon dry with a paper towel (consider these bamboo paper towels for a more sustainable option). Place the dried salmon, skin down, in a small-medium baking dish and set aside.10 ounces salmon
- In a small bowl, mix together your lemon juice and mustard to make a quick marinade.1 tablespoon Dijon mustard, 1 teaspoon lemon juice
- Use a spoon or pastry brush to spread an even layer of the marinade on top of the salmon.
- To a second small bowl, add the chopped Pistachios, Parmesan, and pepper to a small bowl and combine to form your crust.1 tablespoon grated Parmesan cheese, ⅛ teaspoon black pepper
- Then, use clean hands to press a thin layer of the pistachio crust into the Dijon and lemon coated salmon.
- Cover your baking dish completely with tin foil and bake at 425°F for 10 minutes.
- Then, remove the tin foil and bake for 10-15 more minutes, until the internal temperature of the salmon reaches 125 °F. Garnish with basil (optional) and enjoy hot!½ ounce basil
Notes
- If using frozen salmon, thaw first by transferring it from the freezer to the refrigerator the day before, or by placing it in a sealed, airtight bag and putting it in a glass of cool water for 30-60 minutes.
- To make this salmon dairy-free, sub Panko bread crumbs for the Parmesan and add an extra pinch of salt to the crust.
- If you like salmon, you’ll love this collection of my best salmon recipes!