Add crunch, colour, and a touch of elegance to your next salmon dinner with this healthy recipe for Pistachio-Crusted Salmon. It's a 30-minute restaurant-quality meal that's Keto, Paleo and Whole30 compliant. This recipe includes tips for how to tell when salmon is done.
❤️ Why you'll love this recipe
- Crunchy, flavourful coating: This Baked Keto and Paleo Pistachio-Crusted Salmon has a crunchy crust and pungent flavours of lemon and Dijon mustard. I could tell you just how delicious it is, but once you take the first bite, you may be surprised at just how good it is!
- Moist and tender fish: A lemon-mustard spread not only helps to make the chopped pistachio nuts stick to the salmon, but it adds an amazing depth of flavour as well. And that crunchy, nutty crust? It keeps the salmon moist and tender.
- Quick and easy: It's a dish that we have frequently because it's so quick, easy and flavourful. And all you need to add to your salmon are some pistachio nuts, lemon juice, Dijon mustard and a touch of olive oil!
- Gluten-free: The inspiration for this Pistachio-Crusted Salmon came from Robert Irvine's recipe on The Food Network site. I adapted it to make it gluten-free. This salmon dinner is Keto, Paleo and Whole30-friendly!
- Family-friendly: Here's a delicious recipe the whole family will enjoy. Great for busy weeknights!
Let's get started. This recipe for Pistachio Crusted Salmon makes a fabulous salmon holiday dinner, too! Here are a few notes about the ingredients you'll need:
- salmon: any type will be delicious in this recipe, choose wild salmon for better flavour than farmed. You'll need about 4 to 6 oz. per serving. Most salmon comes with pin bones removed. If you have caught it yourself, you'll have to remove them. I like to use Coho salmon or Sockeye salmon in this recipe for the best flavour.
- pistachios: ½ cup, shelled, chopped or coarsely ground in a food processor
- Dijon mustard: regular or whole-grain, your choice.
- lemon juice: fresh squeezed is always best. Use a little of the zest for garnish.
- olive oil: to brush on the salmon before coating and baking
🔪 How to make pistachio salmon
- Simply rinse and pat dry your fresh salmon fillet, remove the pin bones if they haven't already been removed and slice into serving-sized pieces.
- Season the fish with salt and pepper and a little oil, then spread evenly with the lemon-Dijon mixture.
- Coat with the chopped pistachios, pressing them evenly into the spread.
- Bake in a pre-heated oven until the fish flakes easily with a fork, about 10 - 15 minutes, depending on the thickness of your fillet. The fish will be done when it has reached an internal temperature of 145°F. or when it flakes easily with a fork and is still a little translucent in the center.
- Remove from oven, let rest for 5 minutes to allow it to finish cooking, then transfer to a serving platter or individual plates.
❓How to tell when salmon is done
It's easy to overcook salmon. Check it at 10 minutes. If it is beginning to flake when poked with a fork, but is still slightly translucent in the center of the fillet, it is probably done.
Remember to let it rest for 5 minutes after removing from the oven. It will continue to cook a little on the counter. You can check the internal temperature with an instant-read meat thermometer. It should be 145°F.
Try finely chopped almonds or walnuts instead, as I used in this recipe for Maple Walnut Crusted Sheet Pan Halibut. Use the same lemon-mustard mixture to help the nuts stick to the fish. Try Macadamia-crusted Salmon, too! This recipe is absolutely delicious with macadamia nuts!
You might also like it with fennel seeds. This recipe for Crispy Fennel-Crusted Salmon shows that fennel and salmon are a match made in heaven!
🍽 Serving suggestions
I love this way of cooking my favourite fish and I make it often. It is quick and easy to prepare, ready in less than 30 minutes.
Consider it as an alternative to your traditional holiday meals! Fresh pistachio salmon, full of healthy Omega-3 fatty acids makes a terrific holiday salmon dinner.
Serve it with a side salad and a flavourful side dish like one or two of the following:
What to do with leftover salmon
If you've found you've cooked too much, no worries! Store it in an airtight container in the fridge. It will last for 2 - 3 days. You can gently reheat it for a few minutes in a skillet on the stovetop, or flake it to add to a salad for lunch.
🗒 More healthy salmon recipes
If you love wild salmon, you might like these, too!
🌟Did you make this pistachio salmon recipe?
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Baked Pistachio-Crusted Salmon
- 16 oz wild-caught salmon fillet cut into pieces about 2 inches wide and 1 inch thick
- 2 teaspoon olive oil extra virgin
- sea salt and pepper
- 2 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ cup pistachios shelled and finely chopped
- Preheat oven to 375°F.
- Rinse salmon, pat dry, remove pin bones (if not already removed) and cut into serving pieces. Place skin side down on parchment paper-lined baking sheet.
- Brush with a little oil and sprinkle with salt and pepper.
- Whisk together Dijon mustard and lemon juice and spread on top of salmon.
- Gently press the chopped pistachios into the mustard spread.
- Bake at 375°F. for 10-15 min. (depending on the thickness of the fillets) or until fish flakes easily with a fork but is still a little translucent in the center. Remove from oven and let stand for 5 minutes to finish cooking before serving.
This post has been updated with new photos and information.