Sweet and Zesty Pistachio Crusted Salmon

This sweet and zesty pistachio crusted salmon makes a fantastic centrepiece perfect for any occasion. It requires very little effort and is one of the most delicious ways of serving salmon. Ready in just over 30 minutes!

See also zesty hasselback salmon!

This pistachio crusted salmon is sweet, savoury, full of zest and crunch. It's super simple to make and will feed a crowd. You can also prepare it ahead and bake later so it's perfect for easy entertaining!

Pistachio crusted salmon ingredients and substitutions

• Salmon side: boneless, with skin on.
• Pistachios: chopped either by hand or in a food processor.
• Teriyaki sauce: it's sweet but also savoury, which adds depth of flavour to this recipe.
• Lime: the zest adds a lovely citrus twist to this recipe. Use plenty of fresh lime juice for serving, but do not add it into the coating mixture (it will make it too runny and the mixture won't stick to the fish as well).
• Dijon mustard: cuts through the sweetness of the teriyaki sauce adding zest.
• Pepper: be generous.
• Butter: adds flavour, helps bind the pistachio mixture and brown it gently in the oven. If you use unsalted butter add a pinch of fine sea salt into the pistachio mixture (see Instructions below).

How to prepare the fish

Ensure your salmon is boneless. It is also important to remove excess moisture before covering the salmon with the coating mixture so pat it dry on both sides using a paper towel.

TIP: You can use a whole salmon side, as I have done, which works well as a party dish. But you can also use individual salmon fillets if you prefer (works well as a family meal).

Can I use different fish

Yes, you can! I made my pistachio crusted fish recipe using salmon as it's widely available and looks incredibly appealing with the green pistachios on top. The flavours I used in this recipe, however, will also work with other types of fish, such as cod, haddock or halibut.

Step-by-step recipe instructions

1.Start by preheating the oven to 375F/ 190 C/ gas mark 5. Line a large baking sheet with parchment. Place the fish on top skin side down and set aside.

Make the coating mixture by combining the teriyaki sauce with the mustard. Spread it evenly over the top of the salmon, season with pepper and scatter the lime zest. Set aside while you prepare the pistachios.

2. Roughly chop the pistachios and stir in the melted butter (along with a pinch of fine sea salt if using unsalted butter). Alternatively pulse the pistachios in a food processor if you prefer.

3. Spread the pistachios over the top of the salmon gently pressing down.

4. Bake in the centre of the oven for 20-22 minutes or until fully cooked. Remove your salmon with pistachios from the oven and serve immediately.

Serving suggestions

This pistachio salmon craves lime juice so drizzle it over the fish generously! Scatter freshly chopped chives or green onion (scallions) just before serving.

If you are serving it as a family meal it's delicious paired with rice plus a simple salad such as cucumber. If you are serving it as a party dish it can be accompanied by cold salads such as potato salad with dill, beet and potato salad or pickled red cabbage salad.

Make pistachio salmon ahead

What I love about this salmon with pistachios is that it can be prepared ahead. Simply follow the instructions for assembling the recipe then place the salmon in the fridge overnight. Bake the next day in a preheated oven as per Instructions.

Top tips

• Pat your fish dry before adding the coating mixture.
• Your fish does not need to be seasoned with salt (the coating mixture is salty) but add a pinch of fine sea salt to the pistachio mixture (unless using salted butter).
• I do not recommend using ready salted pistachios (the mixture will be too salty).
• As with any fish recipe, it is important not to overcook the salmon as it might come out of the oven a little dry.  Cooking times may vary depending on the thickness of your fish.
• Best served immediately.
• Leftover pistachio crusted salmon can be refrigerated and served cold or hot the next day. You can use it in lettuce wraps or make this delicious, satisfying salmon kale salad.

Freezing

Assemble the recipe as per Instructions, place on a tray, cover and freeze for up to 3 months. Cook from frozen in a preheated oven as per Instructions (add a few extra minutes to ensure the fish is fully cooked).

TIP: This pistachio topped salmon is suitable for freezing (uncooked) only if using fresh salmon, not frozen previously.

Related recipes

• Herb Crusted Salmon with Lemon Sauce
• Hoisin Marinated Grilled Salmon
• Cauliflower Rice Crusted Chicken

Why not check out ALL my easy meal ideas!

Keep in touch!

If you make this pistachio crusted salmon recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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