Pistachio-crusted salmon

Name: Pistachio-crusted salmon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Cuisine: En
Ingredients: 6 oz/170 gr salmon (1 fillet, trimmed and boneless); 2 Tbsp/20 gr pistachios (toasted, unsalted and shelled); 2 teaspoons of Dijon mustard; 2 teaspoons honey (or maple syrup); 1 lemon (medium); 1 tablespoon of extra virgin olive oil; Salt (to taste); Black pepper (to taste); Fresh dill (for garnish)

Main Dish

Very Easy

22 min

674 Kcal

There are dishes that fit just as well at a special dinner as at a weekday meal. Pistachio-crusted salmon is one of them. It combines healthy eating with the pleasure of enjoying something tasty and beautifully presented, without unnecessary complications. Eye-catching and low in calories, this recipe is original, different, and always looks good with very little effort. Here, the salmon fillet is accompanied by dill, pistachios, and a touch of honey, mustard, and lemon that enhances its natural flavor. Baked in the oven, it turns out juicy, delicate, and well balanced. The softness of the fish is balanced by the texture of the pistachios, creating a dish full of nuance. Best of all, you don't need any special skills or experience to prepare it in less than half an hour. Just a desire to eat well and enjoy every bite.

Ingredients

6 oz/170 gr salmon (1 fillet, trimmed and boneless)
2 Tbsp/20 gr pistachios (toasted, unsalted and shelled)
2 teaspoons of Dijon mustard
2 teaspoons honey (or maple syrup)
1 lemon (medium)
1 tablespoon of extra virgin olive oil
Salt (to taste)
Black pepper (to taste)
Fresh dill (for garnish)

Materials

Small bowl
Kitchen brush (optional)
Paper towels
Parchment paper
Kitchen grater or Microplane

Preparation

Preparation10 min

Cook time12 min

Clean the salmon fillet well and dry it carefully using paper towels. Season both sides with salt and pepper to taste and place it on a baking tray lined with parchment paper.
In a small bowl, mix the mustard with the honey and add the lemon zest.
With a kitchen brush, spread this mixture over the top of the salmon, covering it well.
Chop the pistachios and spread them on top. Press lightly with your hands so that they are well secured. Drizzle with a little extra virgin olive oil. If you have a spray bottle, even better, as it distributes the oil more evenly.
Place in a preheated oven at 370°F/190°C and bake for 12 to 15 minutes.
Just before serving, add a few drops of lemon juice on top. If you wish, you can add a few sprigs of fresh dill on top, and that's it!

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FAQ ❓

What side dishes go well with pistachio-crusted salmon?

Pistachio-crusted salmon goes very well with a variety of side dishes. Here are some options:
Roasted vegetables: such as wild asparagus or steamed broccoli.
Grains: such as cooked quinoa or wild rice.
Fresh salads: an arugula salad with lemon vinaigrette provides a refreshing contrast.
Mashed potatoes: their creamy texture goes very well with this type of fish.

What alternative nuts can I use for the crust?

If you don't have pistachios on hand, you can substitute them with other nuts such as almonds, walnuts or hazelnuts. Each will bring a unique flavor and texture to the dish.

How do you know if the salmon is done?

Salmon is perfectly cooked when it flakes easily with a fork and is opaque inside. For greater precision, use a cooking thermometer: the internal temperature should reach 145°F/63°C in the thickest part of the fillet.

Can this recipe be made with other types of fish?

Yes, this recipe also works very well with firm white fish such as hake, cod or sea bass. The important thing is that the fish is thick enough to withstand baking without falling apart. Adjust the cooking time according to the type and size of the fish chosen: the most delicate fish will need a little less time in the oven than salmon.

Can pistachio-crusted salmon be made in an air fryer?

Yes, pistachio-crusted salmon can be prepared perfectly well in an air fryer. It is a quick and efficient alternative that maintains the juiciness of the fish and leaves the crust golden brown and crispy. For best results, preheat the air fryer to 350°F/180°C, place the salmon crust side up on parchment paper or in a suitable tray, and cook for 8 to 10 minutes, depending on the thickness of the fillet. Avoid higher temperatures so that the pistachios do not burn before the fish is done.

Can pistachio-crusted salmon be prepared in advance?

Yes, you can leave the salmon covered with the crust in the refrigerator for a few hours before baking, which is ideal if you want to get ahead for a special meal. However, it is important to cover the fillets well with plastic wrap or place them in an airtight container to prevent the pistachios from absorbing moisture and losing their texture. Bake just before serving so that the crust is golden brown and the fish retains all its juiciness.

What is the best way to store leftovers?

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven at a low temperature (about 302°F/150°C) for about 10 minutes, which will help keep the crust in good condition. Avoid microwaving, as this can soften the crust and alter the texture of the fish.

Which wine pairs best with pistachio-crusted salmon?

To enhance the flavors of pistachio-crusted salmon, we recommend pairing it with:
White wines: such as Sauvignon Blanc or Pinot Grigio, which bring freshness and acidity.
Light red wines: such as a young Pinot Noir, which does not overpower the flavor of the salmon.

Nutrition

for 1 serving / for 100 g

Calories: 674Kcal

Carbo: 15.7g
Total fat: 45.7g
Saturated fat: 7.4g
Proteins: 41.3g
Fibers: 7.1g
Sugar: 13.4g
ProPoints: 17
SmartPoints: 20

Nutritional information for 1 serving (354g)

Cookware

oven

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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