Best 9 Pistachio Crusted Salmon Recipes

PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
• Lightly season salmon fillets with salt and pepper on both sides.
• Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

EASY PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
• Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.

OVEN-ROASTED PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
• Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
• Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

SALMON CRUSTED PISTACHIO PESTO

Steps:

• Spread pesto on top of salmon fillet skin side down.
• roast at 450 degrees on parchment paper for about 10-15 minutes begins to flake when pressed with a fork.

PISTACHIO-CRUSTED SALMON WITH RAINBOW VEGETABLE CREAM

Steps:

• Pulse croutons and pistachios in a food processor until finely chopped. Whisk egg white with water. Pat salmon fillets dry; dip in egg white, then roll in crouton-pistachio mixture. Refrigerate 30 minutes. Meanwhile, combine cream cheese, lemon juice, dill and capers until well blended. , Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, squash, pepper and salt; cook and stir until tender and lightly caramelized, 6-8 minutes. Remove., In same skillet, heat remaining oil over medium heat. Add salmon; cook 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, 8-10 minutes. Serve vegetables with salmon; top with sauce. Sprinkle with radishes. If desired, serve with lemon wedges.

PISTACHIO CRUSTED SALMON

Steps:

• Preheat oven to 350 degrees.
• Place an iron skillet or griddle in the oven and allow to heat while preparing the fish.
• Place the pistachio kernels, pepper and cilantro in the food processor bowl.
• Pulse several times to coarsely chop the nuts.
• Pour mixture into shallow bowl or dish.
• Wash the salmon fillets and pat dry with paper towel.
• Mist or drizzle olive oil lightly on both sides of fish fillets.
• Dip both sides of the fillets in the nut mixture, pressing down slightly.
• Spray the preheated skillet with non-stick cooking spray.
• Place fillets on skillet and mist lightly with olive oil.
• Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily.

PISTACHIO-CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

PISTACHIO CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• 1. In a shallow dish or pan, combine pistachios, garlic, salt and pepper. Dredge salmon in pistachio mixture. Press the fish gently into mixture to coat.
• 2. In a frying pan/skillet, heat oil over medium-high heat. Add salmon to pan and cook 4-5 minutes or until browned on the first side. Lower heat to medium. Turn salmon to second side and cook for 5-7 minutes. Check for doneness with a fork. Fish is done when it flakes easily. Remove from pan and top with Lemon Cream Sauce (below)
• 3. Lemon Cream Sauce 1/2 tablespoon butter 1/2 tablespoon all-purpose flour 1/2 cup chicken broth 1/4 cup heavy whipping cream 2 teaspoons of lemon zest 1/8 cup lemon juice 1/2 teaspoon salt 1/8 teaspoon ground white pepper
• 4. In a small saucepan, melt butter over medium-high heat. Add flour, whisking continuously until combine. Cook for 2 minutes. Reduce heat to medium, stir in cream and broth. Simmer for 3 minutes or until thickened, whisking frequently to avoid lumps. Add lemon juice, lemon zest, salt and pepper, whisking to combine. Cook for 2 minute whisking constantly. Plate the salmon and top with the sauce. Garnish with additional chopped pistachios.

PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 375F.
• Mix vinegar, honey, salt & pepper together in a small bowl. Slowly add the olive oil and whisk quickly to incorporate the oil.
• Place the salmon, skin-side down on a parchment-paper covered baking sheet.
• Mustard Glaze: ½ large lemon - juice & zest 1 tablespoon honey 1 tablespoon Dijon mustard ½ teaspoon freshly ground black pepper ¼ t kosher salt *Place all ingredients in a small bowl and whisk until combined. Spread the mustard mixture over the salmon.
• Topping: ¼ cup panko-style breadcrumbs ½ cup pistachios - shelled & coarsely ground 2 tablespoons canola or olive oil, ¼ teaspoon salt ¼ teaspoon black pepper *Coarsely grind pistachios in a food processor then add all other topping ingredients. Mix well. The mixture should be moist to stick easily to the salmon. Vinaigrette: ¼ cup Lemon balsamic vinegar (can substitute equal parts regular balsamic & lemon juice). Sprinkle then gently press the pistachio mixture on top of the mustard layer, cover the salmon evenly.
• Bake the salmon at 375F for 15-20 minutes.
• When ready to serve, place the salmon on serving plates and drizzle with vinaigrette. Garnish with lemon slices & zest. *Note: The salmon will continue cooking after removing it from the oven. ENJOY!