Pistachio Crusted Salmon is the kind of dish that feels restaurant-worthy but comes together in under 30 minutes. Tender, flaky wild salmon fillets are brushed with a garlicky Dijon-honey glaze, topped with a crunchy pistachio crust, and baked until golden. It's elegant, flavorful, and surprisingly simple.
This recipe proves that healthy doesn't have to be boring. Salmon is rich in omega-3s, pistachios add plant-based protein and crunch, and the lemon-garlic glaze ties it all together with a bright, zesty finish. Whether you're serving it for a weeknight dinner or to impress guests, this recipe is a guaranteed win.
If you liked this recipe, you should try my Garlic Butter Salmon or Almond-Crusted Halibut with Lemon Garlic Butter next. Pair them with Baked Mashed Potatoes and a crisp Easy Tossed Salad and you've got yourself a fresh, balanced meal.
Did you know that this recipe was my first salmon recipe that I published after over a year of blogging back in 2017? I first tried pistachio-crusted salmon at a local steakhouse on my birthday that year. You might be thinking, who orders seafood at a steakhouse? I do. And as soon as I took that first bite, I was instantly inspired. This dish is drool-worthy amazing. Somehow the nutty pistachio mixed with the honey, lemon and garlic flavours in the glaze work wonders when combined with wild salmon. I just knew that I had to make my own version of pistachio-crusted salmon. And lucky for you, after some trial and error, here we are.
Why You'll Love This Recipe
- Quick and easy. Just 10 minutes of prep and 15 minutes in the oven. This dinner is on the table fast. It's what I love about salmon. No matter how exquisite the dish, it is always quick and easy to make. It truly makes the perfect weeknight dinner.
- Nutty, crunchy crust. Coarsely chopped pistachios give salmon the most satisfying golden crust without overpowering its natural flavor.
- Healthy and wholesome. Packed with protein, omega-3s, and good fats from both salmon and pistachios, this is a meal you can feel good about.
- Restaurant quality at home. With its vibrant crust and zesty glaze, this salmon looks fancy but is effortless to make.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- How to Make the Best Pistachio-Crusted Salmon
- Air Fryer Instructions
- Recipe Video
- Expert Tip: Don't Overcook the Salmon
- More Tips and Tricks
- Recipe Variations
- Storage
- How to Serve
- Side Dishes for Salmon
- FAQ
- More Salmon Recipes
- Tried this recipe?
- Recipe
- Comments
Ingredients and Substitutions
To make this easy and delicious pistachio-crusted salmon, you will need the following ingredients (see recipe card below for quantities):
- salmon fillets - We used 2 wild salmon fillets that are about 6 ounces or 175 grams each. You can also use farmed salmon or even trout.
- salt and pepper - Essential for seasoning the fillets.
- garlic - Freshly minced is recommended for the best, bold flavor. Garlic powder also works if that is what you have on hand. Use ¼ teaspoon garlic powder as a substitute.
- olive oil - Helps create the glaze. Avocado oil works too.
- Dijon mustard - Adds tang and depth. Yellow mustard can be used, but Dijon gives the best flavor.
- lemon juice - Freshly squeezed for brightness. Lime juice is a good substitute.
- honey - Balances the tang and enhances caramelization. Maple syrup is a good swap for a slightly different sweetness.
- pistachios - Coarsely chop the raw pistachios for crunch. Walnuts, almonds, or pecans can also be used.
Equipment
You'll also need measuring cups and spoons, a sharp knife and cutting board, a small mixing bowl for the glaze, and a parchment-lined baking sheet for easy cleanup.
How to Make the Best Pistachio-Crusted Salmon
Prep salmon
Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste. Place salmon on a parchment-lined quarter sheet baking pan, skin side down.
Make garlic-Dijon-honey mixture
In a small mixing bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread ¾ of the mixture evenly over the salmon.
Add pistachios
Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into salmon using the back of a spoon.
Bake
Bake in a 375°F preheated oven for 15-20 minutes until salmon is flaky.
Serve
Remove from oven and let rest for 5 minutes before serving.
Air Fryer Instructions
- Prep the salmon. Pat the salmon fillets dry with paper towels, then season lightly with salt and pepper. Brush with the garlic-Dijon-honey glaze.
- Add the crust. Press the chopped pistachios firmly onto the top of each fillet to coat.
- Arrange in basket. Place the salmon in a single layer in the air fryer basket lined with parchment paper or lightly greased.
- Air fry. Cook at 375°F (190°C) for 10-12 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125-130°F for medium.
- Serve. Let rest for 2-3 minutes, then serve your air fryer salmon warm with your favorite sides.
Recipe Video
Expert Tip: Don't Overcook the Salmon
The secret to tender, flaky salmon is not overbaking. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125-130°F for medium. Pull it out just before it's fully cooked as it will finish cooking as it rests.
More Tips and Tricks
- Pat the salmon dry. This helps the glaze stick and ensures a crispy crust.
- Chop the pistachios evenly. Too fine and they'll turn into powder, too coarse and they'll fall off. Aim for small, crunchy bits.
- Use parchment paper. It makes cleanup easier and helps prevent the crust from sticking.
- Glaze generously. The garlic-Dijon-honey mixture not only flavors the fish but also helps the pistachios stick.
- Serve immediately. Salmon is best right out of the oven while the crust is golden and crisp.
Recipe Variations
- Herbed crust. Mix fresh parsley, fresh dill, or basil into the pistachio crust for extra flavor.
- Spicy twist. Add a pinch of cayenne pepper or red chili flakes to the glaze for gentle heat.
- Maple pistachio salmon. Swap honey for maple syrup for a different sweetness that pairs beautifully with pistachios.
- Parmesan pistachio crust. Stir grated parmesan into the nut crust for extra richness.
- Different nuts. Try almonds, walnuts, or pecans instead of pistachios for variety.
- Pistachio-crusted salmon bites. Cut salmon into smaller cubes, coat, and bake for a fun appetizer version. See our Salmon Bites for tips.
Storage
How to Store
Store leftover pistachio-crusted salmon in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Reheat gently in a 300°F preheated oven or air fryer for 5-10 minutes until warmed through. Avoid microwaving as it can dry out the salmon and soften the crust.
How to Freeze
Freezing cooked salmon is not recommended as it will cause the salmon to become rubbery and tough, and the pistachio cruse loses its texture once thawed.
How to Serve
Pistachio crusted salmon is fancy enough for entertaining yet simple enough for weeknights. Pair it with a starchy potato side dish or mashed cauliflower (for a lower carb option), a side of rice or other grains, roasted vegetables such as broccoli or asparagus, and/or a crisp side salad for balance. For a lighter option, serve it over quinoa or couscous with a squeeze of fresh lemon.
These are my favorite dishes to serve with this pistachio crusted salmon:
Side Dishes for Salmon
For more recipe ideas, explore our collection of side dishes that pair perfectly with salmon, including fresh salads, roasted vegetables, light grains, and flavorful appetizers that complement the richness of the fish.
FAQ
Yes! Pistachios add a nutty crunch that complements salmon's rich, buttery flavor. The combination is both elegant and balanced, perfect for weeknights or dinner parties.
Pat the fillets dry, brush with a sticky glaze (like Dijon, honey, and olive oil), and press the pistachios firmly on top. Bake at high heat until the crust is golden and crisp.
Chop pistachios coarsely with a knife or pulse in a food processor a few times. Be careful not to over-process, or you'll end up with pistachio powder instead of crunchy bits.
Simple sides like rice, roasted vegetables, or salad let the salmon shine. Creamy mashed potatoes or a fresh citrus salad are also great pairings.
Pistachios are classic, but walnuts, almonds, pecans, or even macadamia nuts also make delicious crusts for salmon. Each nut brings a slightly different flavor and texture.
More Salmon Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Pistachio-Crusted Salmon
- Total Time: 25 minutes
- Yield: 2 fillets
- Diet: Gluten Free
Description
Pistachio Crusted Salmon is tender, flaky, and topped with a crunchy pistachio crust. A healthy, elegant dinner ready in 25 minutes!
Ingredients
- 2 salmon fillets (approximately 6 ounces (175 grams) grams each)
- salt and pepper
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
- ⅓ cup pistachios, coarsely chopped
Instructions
- Preheat oven to 375°F.
- Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste. Place salmon on a parchment-lined quarter sheet baking pan, skin side down.
- In a small mixing bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread ¾ of the mixture evenly over the salmon.
- Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into salmon using the back of a spoon.
- Bake for 15-20 minutes until salmon is flaky. Remove from oven and let rest for 5 minutes before serving.
Notes
How to store: Store pistachio-crusted salmon in an airtight container in the refrigerator for up to 3 days. Freezing cooked salmon is not recommended as it will cause the salmon to become rubbery and tough.
How to reheat: Reheat in a 300 F preheated oven or air fryer for 5-10 minutes until warmed through. Alternatively, you can reheat in the microwave in 20-second increments until heated all the way through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Bake
- Cuisine: American
This recipe was originally published in 2017 and has been updated with new photos and content.
Ty says
This is SO delicious, came out perfectly and just as described! Super flavorful, we will definitely make it again. Thanks for sharing!
Christina Peterson says
This is very tasty, shows well and is easy to make. I served it with a wild rice blend and broccoli. Start to finish in under an hour.
Michelle Morrison says
Amazing is all I have to say! After baking for 15 minutes I broiled them on high for a couple more and then covered with foil as directed. Everyone wanted the recipe and of course I shared the love. 🙂 Thank you!!!
Sue says
Made this tonight & it was delicious! Served it w/ a Greek salad & quinoa (w/ a handful of dried cranberries tossed in after cooking). The topping was tangy, sweet, salty, & crunchy, & complimented the fish perfectly. I reluctantly gave the leftovers to our 20-something son to take home w/ him.
Angie G says
Made this tonight and I think it's my new favorite for salmon. So good! Thank you for the recipe!
Sandy says
Delicious! A restaurant quality meal at home.
N white says
Loved this and added a quick broil after 15 minutes, got the top nice and golden. Mega yum.
Sam Hu | Ahead of Thyme says
Thank you! Enjoy!