Pistachio Crusted Salmon

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Delicious Pistachio Crusted Salmon is a savory entree that is coated in a mix of garlic, Dijon mustard, honey, and lemon juice with a crunchy pistachio crust all baked to perfection. Ready in just 30 minutes!

Salmon is one of my family’s favorite seafood dishes. It can be prepared a variety of ways and is so quick and easy to make. If you love salmon like we do, you’ve got to try this Salmon Piccata, Creamy Tuscan Garlic Salmon, or this amazing Grilled Salmon with Avocado Salsa.

4 pistachio crusted salmon filets on a white plate, garnished with lemon.

Pistachio Crusted Salmon Recipe

Pistachio crusted salmon is tender and flaky salmon covered in the most incredible garlic lemon sauce and crunchy pistachios. The flavor and crunchy texture is out of this world, and it’s sure to become a new family favorite! Plus, it’s super easy to make.

This meal is not only incredibly delicious with its buttery flavor, but it’s also packed with healthy omega-3 fatty acids. You get wonderful taste and nutrition in one bite! To complete this dinner, serve your pistachio salmon with lemon parmesan asparagus or a fresh green goddess salad and fluffy 1-hour rolls!

Ingredients Needed

This tasty sauce that coats the salmon is made with simple ingredients, and is a wonderful combination of sweet and savory. To find all of the exact ingredients, check out the recipe card at the bottom of the post.

Salmon: I like using fresh salmon best because the texture turns out more soft and tender. You’ll need 4 filets, about 6 ounces each, for this recipe.
Salt & Pepper: To season the salmon with.
Garlic: The minced garlic adds delicious savory flavor.
Dijon Mustard: Gives the sauce a sharp, slightly spicy taste.
Honey: Balances the other savory and sharp flavors of the sauce with a hint of sweetness.
Lemon Juice: Fresh is always best!
Pistachios: Adds the perfect crunch and texture to complement the tender, flaky salmon. They also add a delicious nutty flavor.

How to Make Pistachio Crusted Salmon

Not only does this salmon recipe taste amazing, but it’s so quick and easy to make. You can be eating it in just about 30 minutes!

Prep: Preheat the oven to 375 degrees Fahrenheit and then line a baking sheet with parchment paper.
Prep the Filets: Rinse the filets, then pat them dry and season each one with salt and pepper. Then place the filets on the parchment lined baking sheet.
Make the Sauce: In a small bowl whisk together the garlic, Dijon mustard, honey, and lemon juice. Once the liquids are well combined, add the pistachios and mix well.
Bake: Spread the pistachio mixture onto each salmon filet, and then pat it on firmly. Bake the filets for 18-20 minutes on the middle rack. Salmon should be flakey and temp out to 145 degrees Fahrenheit.
Rest: Remove the salmon from the oven and allow it to rest at room temperature for a few minutes before serving.
Serve: Enjoy the salmon with some lemon wedges!

4-photo collage of the salmon filets and pistachio topping being prepared.

Tips for Cooking Pistachio Salmon

Salmon is easy and straightforward to cook! It’s tender, juicy and filled with healthy fats and nutrients. Here are a few tips, so your salmon cooks up perfect every time you make it.

Air Fryer: Feel free to cook pistachio crusted salmon in an air fryer rather than baking it. Air fry it at 400 degrees Fahrenheit for 10-13 minutes.
Don’t Overcook: Be careful not to overcook the salmon, or you’ll end up with a dry, unpleasant tasting fish. Cook it just until it’s slightly pink and flaky to keep it moist and delicious.
Let it Rest: Once the pistachio crusted salmon is cooked to perfection, allow it to rest for a few minutes before serving. This helps the juices redistribute, ensuring a juicy and flavorful bite every time.

Closeup of a salmon filet with a bite taken out of it.

Storing Leftovers

Pistachio crusted salmon is super tasty leftover! The only tricky part is reheating the salmon without drying it out and overcooking it. Sometimes I will just eat it cold over a salad to keep it nice and tender, and it’s great that way!

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Wrap each filet in aluminum foil to help seal in the liquids. Reheat in the oven for 10 minutes or until warmed through at 325 degrees Fahrenheit.

Front view of a salmon filet with a bite taken out of it.

Serving Suggestions

One of the best things about serving salmon as your main course is that it goes with so many different side dishes! Here are a few ideas on what you can pair with pistachio crusted salmon.

Pin this now to find it later

Pin It

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Rinse the filets, pat them dry and season each one with salt and pepper. Place the filets on the parchment lined baking sheet.
In a small bowl whisk together the garlic, dijon mustard, honey, and lemon juice. Once the liquids are well combined, add the pistachios and mix well.
Spread the pistachio mix onto each filet, and pat it on firmly. Bake the filets for 18-20 minutes on the middle rack. Salmon should be flakey and temp out to 145 degrees Fahrenheit.
Remove the salmon from the oven and allow it to rest at room temperature for a few minutes before serving.
Serve the salmon with some lemon wedges and enjoy!!

Serving: 1servingCalories: 525kcalCarbohydrates: 18gProtein: 44gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gCholesterol: 94mgSodium: 145mgPotassium: 1331mgFiber: 5gSugar: 8gVitamin A: 264IUVitamin C: 5mgCalcium: 77mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.