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Pistachio-Crusted Salmon

2019-11-09 By Flavour & Savour 9 Comments

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Add some crunch, color and a touch of elegance to your next salmon dinner with this healthy recipe for Pistachio-Crusted Salmon.  Keto, Paleo and Whole30 compliant.

Baked Pistachio-Crusted Salmon with salad on gray plate

This Baked Keto and Paleo Pistachio-Crusted Salmon has a crunchy crust and pungent flavours of lemon and 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!

A lemon-mustard spread not only helps to make the chopped pistachio crust 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.

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 pistachios, lemon juice, Dijon mustard and a touch of olive oil!

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! 

Pistachio-Crusted Salmon with salad

When I was preparing this baked salmon dish today, I was thinking about the first time I saw pistachio nuts. They were in a sack on the sidewalk outside a small store in the Plaka–the old town of Athens, a lifetime ago when we were 20-somethings! Denis and I bought them, munched on them as we wandered the streets, and then had to deal with our red fingers.

Pistachio shells used to be dyed red, apparently to hide the marks caused by hand-harvesting. Now, most pistachios sold in the west are grown in California and are harvested mechanically. The shells don’t become stained and so there is no need for dye. Red pistachios are no more!

Let’s get started. This recipe for Pistachio Crusted Salmon makes a fabulous salmon holiday dinner, too!

Ingredients for Baked Pistachio-Crusted Salmon

  • salmon: any type will be delicious in this recipe. I used a fillet of chinook salmon that my hubby had caught. You’ll need about 4 to 6 oz. per serving. Most salmon comes with the pin bones removed. If you have caught it yourself, you’ll have to remove them.
  • pistachios:  1/2 cup, 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

4 salmon fillets

This Pistachio-Crusted Salmon takes less than 30 minutes

  1. Simply rinse and pat dry your salmon fillet, remove the pin bones if they haven’t already been removed and slice into serving-sized pieces.
  2. Season the fish with salt and pepper and a little oil, then spread evenly with the lemon-Dijon mixture.
  3. Coat with the chopped pistachios, pressing them evenly into the spread.
  4. Bake 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.
  5. Remove from oven, let rest for 5 minutes to allow it to finish cooking, then transfer to a serving platter or individual plates.

How will I know when the 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 thermometer. It should be 145°F.

Pistachio-Crusted Salmon ready for the oven

Can I use other nuts to make this Salmon Dinner?

Yes! 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. This recipe is also delicious with macadamia nuts!

Try it with fennel seeds! This recipe for Crispy Fennel-Crusted Salmon shows that fennel and salmon are a match made in heaven!

Close up view of Pistachio-Crusted Salmon on a dinner plate.

What should I serve with this Pistachio-Crusted Salmon?

We both loved this way of cooking our favourite fish and have made it many times. It is quick and easy to prepare, ready in less than 30 minutes.

Consider it as an alternative to your traditional holiday meals! Fresh salmon, full of healthy Omega-3 fatty acids makes a terrific holiday salmon dinner.

Serve it with a salad and a flavourful side dish like this Charred Asparagus with Warm Citrus Sauce, Sesame Ginger Green Beans, Skillet Parmesan Pecan Green Beans or Easy 5-Minute Sesame Asparagus .

I hope you love this recipe as much as we do! When you make it, let me know in the comments section below!

Baked Pistachio-Crusted Salmon with salad on gray plate

Baked Pistachio-Crusted Salmon

An easy but elegant way to serve salmon. The crust on this Pistachio-Crusted Salmon is incredibly flavourful and it keeps the salmon moist.
Print Pin Rate
Course: Entrée/Main Dish
Cuisine: American, West Coast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 271kcal
Author: Flavour & Savour

Ingredients

  • 16 oz wild-caught salmon fillet cut into pieces about 2 inches wide and 1 inch thick
  • 2 tsp olive oil extra virgin
  • sea salt and pepper
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 cup pistachios shelled and finely chopped

Instructions

  • 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.

Notes

It's easy to overcook salmon. Remove the salmon from the oven just before it is completely cooked. Let it rest for 5 minutes to allow it to finish cooking out of the oven.

Nutrition

Calories: 271kcal | Carbohydrates: 5g | Protein: 26g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 135mg | Potassium: 724mg | Fiber: 2g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg
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Nutrition Facts
Baked Pistachio-Crusted Salmon
Amount Per Serving
Calories 271 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 62mg21%
Sodium 135mg6%
Potassium 724mg21%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 26g52%
Vitamin A 109IU2%
Vitamin C 2mg2%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

More salmon inspiration!

If you love wild salmon, you might like these, too!

  • Mandarin Orange Miso-Glazed Salmon
  • Honey-Dijon Glazed Salmon in Foil
  • 30-Minute Creamy Lemon Salmon Piccata
  • Wild Salmon and Veggies in Foil Packets
  • Crispy Fennel Crusted Salmon
  • Bourbon Maple Glazed Salmon
  • Asian Wild Salmon Buddha Bowl
  • Easy Honey Chili Lime Glazed Salmon
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Title for Pistachio Crusted Salmon

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This post has been updated with new photos and information.

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Filed Under: Entrées/Main Dishes, Keto Recipes, Paleo, Seafood Recipes, Whole30 Recipes Tagged With: dairy-free, Dijon, gluten-free, grain-free, keto, paleo, pistachio, salmon, Whole30

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Comments

  1. Jackie says

    2015-01-12 at 8:02 am

    Thank you for this delicious looking recipe and for giving me the idea of using mustard to help coat fish. I have been using mayonnaise, but actually love mustard and can’t wait to try this. My recipe folder is starting to bulge with recipes from your site!

    Reply
    • Flavour & Savour says

      2015-01-12 at 10:30 am

      We LOVED this! I used Dijon, but a grainy mustard would be good too.

      Reply
  2. Laura says

    2015-01-12 at 10:07 am

    Looks delicious and nourishing!

    Reply
  3. Merrilyn says

    2015-12-11 at 7:03 pm

    Awesome taste and so simple!

    Reply
    • Flavour & Savour says

      2015-12-11 at 8:45 pm

      Thanks, Merrilyn! This has become a favourite weeknight meal for us, as just as you said, it’s so simple!

      Reply
  4. Debbie says

    2016-03-24 at 9:15 am

    Going to try it tonight

    Reply
    • Flavour & Savour says

      2016-03-24 at 12:21 pm

      Thanks for commenting, Debbie. Enjoy!

      Reply
  5. Nancy says

    2016-05-02 at 2:40 pm

    Great with swordfish, just do it on the grill on tin foil. 4 minutes per side.

    Reply
    • Flavour & Savour says

      2016-05-05 at 7:37 am

      Thanks Nancy! I’ll bet it will be great on other white fish too!

      Reply

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