Pistachio crusted salmon is a delicious and elegant dish that's perfect for a busy weeknight or entertaining. The pistachio crust adds a unique nutty flavor and texture to the salmon, making it a truly special dish.
This easy sheet pan dinner is ready in less than 30 minutes, even with frozen salmon filets! You can easily swap out the cherry tomatoes for slices of zucchini, broccoli, or asparagus also! It's quick, easy, delightfully seasoned, and elegant enough to entertain with.
Why You Will Love This Recipe
This dish is full of flavor, texture, and uses just a few simple ingredients. Best of all, it's incredibly easy to make - perfect for busy weeknights or weekend gatherings.
The freshly ground pistachios have a nutty crunch that pairs perfectly with the salmon and provides an extra element of texture in each bite.
Serve it with your favorite sides for a memorable dinner that will wow your family and guests!
- Easy to make. You can have this quick dinner ready in under 30 minutes.
- Fresh ingredients. Full of fresh, whole foods like vine ripened tomatoes, nut, and filet of salmon, this is a perfectly diet friendly dinner!
- Versatile. This blistered tomato and pistachio salmon recipe is perfect for any occasion, from a casual weeknight dinner to a special event.
- Pairs with so many sides. This dish can be served with a variety of sides, such as our Fire Roasted Vegetable Platter, Fluffy Steamed White Rice, or Instant Pot Quinoa. It is also gluten-free and dairy-free, making it a great option for people with dietary restrictions.
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Pistachio Crusted Salmon Ingredients
You'll start by creating your a basting sauce with the honey, Dijon mustard, and lemon juice. This will allow the chopped pistachio nuts to adhere to the top of the salmon filets when they bake, for filets deliciously crusted with crunchy pistachios.
- Salmon - Filets, fresh or frozen.
- Olive oil
- Salt
- Black pepper
- Lemon juice
- Dijon mustard
- Honey - Any variety.
- Garlic powder - Or finely minced fresh garlic.
- Pistachios - Chopped.
- Cherry tomatoes - Washed and stems removed.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pistachio Crusted Salmon
You can use a large shallow roasting pan or a sheet pan. Lining with a Silpat mat, or parchment paper will make clean up extra easy also.
This delicious dish is surprisingly easy to make and provides a tasty alternative to traditional baked or broiled seasoned fish.
Season The Salmon
- Preheat the oven to 375 F, and line a sheet pan with a Silpat mat or parchment paper. Place the salmon filets on the prepared baking sheet and season with salt and pepper.
Baste Salmon With The Sauce
- Make the basting sauce by mixing together the olive oil, lemon juice, mustard, honey, and minced garlic. Whisk to combine.
- Brush each salmon filet with a generous amount of basting sauce.
Cover Filets With Chopped Pistachios
- Cover the salmon filet tops with equal portions of the chopped pistachios, pressing down firmly to make sure the chopped nuts stick to the basting sauce.
Bake The Pistachio-Crusted Salmon
- Add the cherry tomatoes to a small bowl and toss with any remaining basting sauce, or a drizzle of olive oil. Spread out on the sheet pan around the salmon filets.
- Place pan in the preheated oven and bake for 13-15 minutes, or until the salmon is flaky and the cherry tomatoes slightly blistered.
- When salmon is done, remove pan from the oven and transfer to a serving platter or individual plates. Ensure each portion of salmon has some blistered cherry tomatoes on the side.
Serving Suggestions
Even if you're not an experienced cook, this mouthwatering entree will not only delight your family, but impress your friends when you serve it.
Serve this easy, sheet pan salmon dinner with a side salad and some breadsticks. Pistachio-crusted salmon can be served with a variety of sides. Here are a few ideas:
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions and Variations
Here are a few substitutions and variations when making this Pistachio crusted salmon recipe:
- To make the crust spicier, add a pinch of cayenne pepper or chili powder.
- If you don't have any pistachios on hand, you can substitute another type of nut, such as almonds or pecans.
- You can add this pistachio crust to any fish filets. Some great substitutes are Chilean Sea Bass, Branzino, and even Tilapia.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this pistachio crusted salmon recipe.
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Storage and Reheating
- Pistachio-crusted salmon can be stored in the refrigerator for up to 3 days.
- To freeze, simply wrap the salmon tightly in plastic wrap or foil and freeze for up to 3 months.
- To reheat, thaw the salmon overnight in the refrigerator and then bake in a preheated oven at 350 degrees F (175 degrees C) for 10-12 minutes, or until heated through.
Tips for Success
Here are some easy tips for when your making this pistachio crusted salmon recipe.
- For a crispier crust, broil the salmon for a few minutes after baking.
- You can use sliced zuchinni, asparagus, or broccolini instead of the cherry tomatoes.
- Frozen salmon filets can also be used, just allow for an extra 1 - 2 minutes of baking time.
- This recipe works with slivered almonds or chopped pecans also!
Frequently Asked Questions
The salmon is cooked through when it flakes easily with a fork.
Yes, you can assemble the pistachio-crusted salmon up to 24 hours ahead of time. Simply store the salmon in an airtight container in the refrigerator. When you're ready to cook the salmon, simply bake as directed.
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📖 Recipe
Pistachio Crusted Salmon
Ingredients
- 24 oz Salmon four 6 oz filets
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice fresh squeezed
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 teaspoon Garlic powder
- ½ cup Pistachios rough chopped
- 1 pint Cherry tomatoes
Instructions
- Preheat the oven to 375 F, and line a sheet pan with a Silpat mat or parchment paper. Place the salmon filets on the prepared baking sheet and season with salt and pepper.24 oz Salmon, 1 teaspoon Salt, ½ teaspoon Black pepper
- Make the basting sauce by mixing together the olive oil, lemon juice, mustard, honey, and garlic powder. Whisk to combine.2 tablespoon Olive oil, 2 tablespoon Lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon Honey, 1 teaspoon Garlic powder
- Brush each salmon filet with a generous amount of basting sauce.
- Cover each salmon filet top with an equal portion of the chopped pistachios, pressing down firmly to make sure the chopped nuts stick to the basting sauce.½ cup Pistachios
- Add the cherry tomatoes to a small bowl and toss with any remaining basting sauce, or a drizzle of olive oil. Spread out on the sheet pan around the salmon filets.1 pint Cherry tomatoes
- Place pan in the preheated oven and bake for 13-15 minutes, or until the salmon is flaky and the cherry tomatoes slightly blistered.
- When salmon is done, remove pan from the oven and transfer to a serving platter or individual plates. Ensure each portion of salmon has some blistered cherry tomatoes on the side.
Notes
- For a crispier crust, broil the salmon for a few minutes after baking.
- You can use sliced zuchinni, asparagus, or broccolini instead of the cherry tomatoes.
- Frozen salmon filets can also be used, just allow for an extra 1 - 2 minutes of baking time.
- This recipe works with slivered almonds or chopped pecans also!
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