Elegant, wholesome, and ready in under 30 minutes, this pistachio-crusted salmon pairs tender, flaky fish with the delightful crunch of toasted nuts. A touch of Dijon mustard and honey creates an irresistible sweet-and-savory glaze that locks in moisture and keeps the golden crust in place.
Cook time: 15–17 minutes at 350°F (180°C)
Prep time: 10 minutes
Difficulty: Easy
Serves: 4 people
Ingredients
- 4 salmon fillets (skin-on or skinless)
- Salt and black pepper, to taste
- ½ tsp garlic powder
- 4 tsp Dijon mustard
- 2 tsp honey
- 4 tbsp (approx. 40 g / ¼ cup) shelled pistachios (raw or lightly roasted)
- Fresh lemon juice, from half a lemon
Instructions
Prep the Oven & Pan: Preheat your oven to 350°F (180°C). Grease a gratin dish.
Crush the Pistachios: Coarsely chop the pistachios with a chef’s knife or pulse them briefly in a mini food processor to create a textured, crunchy crumb (avoid turning them into meal).
Season the Salmon: Pat the salmon fillets thoroughly dry with paper towels. Season the tops evenly with salt, black pepper, and garlic powder. Arrange in the dish.
Glaze: Spread 1 teaspoon of Dijon mustard over each fillet, followed by ½ teaspoon of honey.
Crust: Mound the crushed pistachios evenly over the top of each fillet, gently pressing down with your fingers so they adhere firmly to the mustard-honey glaze.
Bake: Bake for 15 to 17 minutes, until the pistachio crust is toasted and golden, and the salmon flakes easily with a fork at the thickest part.
Serve: Squeeze fresh lemon juice over the top immediately before serving. Pairs wonderfully with jasmine rice, roasted asparagus, or a light Mediterranean side salad.
Inspired from: mediterranean.diet.plan