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    Home » Entrées/Main Dishes » Keto Pistachio-Crusted Salmon

    Keto Pistachio-Crusted Salmon

    Published: Nov 9, 2019 · Modified: Feb 5, 2020 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 17 Comments

    Jump to Recipe Print Recipe
    Pinterest pin 2 for Pistachio Crusted Salmon
    Title for Pistachio Crusted Salmon
    Pinterest pin 1 for Pistachio Crusted Salmon
    Pinterest pin 1 for Pistachio Crusted Salmon

    Add some crunch, color and a touch of elegance to your next salmon dinner with this healthy recipe for Pistachio-Crusted Salmon.  It's a 30-minute meal that's Keto, Paleo and Whole30 compliant. This recipe includes tips for how to tell when salmon is done.

    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! 

    Jump to:
    • 🛒 Ingredients
    • 🔪 Instructions
    • How will I know when the salmon is done?
    • Possible variations
    • 🍽 Serving suggestions
    • What to do with leftover salmon
    • More healthy salmon recipes
    • 📖 Recipe
    Pistachio-Crusted Salmon with salad

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

    🛒 Ingredients

    • 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:  ½ 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
    one large salmon fillet cut into 4 pieces with olive oil, a lemon, crushed pistachios and a pastry brush beside.

    🔪 Instructions

    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 with crushed pistachios pressed into lemon-Dijon spread on top of salmon.

    Possible variations

    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. 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!

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

    🍽 Serving suggestions

    I love this way of cooking my 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

    • Charred Asparagus with Warm Citrus Sauce
    • Sesame Ginger Green Beans
    • Skillet Parmesan Pecan Green Beans or
    • Easy 5-Minute Sesame Asparagus

    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. 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!

    • Jerk Salmon and Black Bean Salad
    • Sesame Miso Salmon Bowls
    • Honey-Dijon Glazed Salmon in Foil
    • Miso Glazed Salmon in Foil Packets

    📖 Recipe

    a pistachio-crusted fillet of salmon on a plate with a side salad

    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: Elaine
    Prevent your screen from going dark

    Ingredients

    • 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

    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

    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 thermometer. It should be 145°F.

    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
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    This post has been updated with new photos and information.

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    Reader Interactions

    Comments

    1. Mackenzie

      September 30, 2021 at 8:21 am

      5 stars
      Such an easy recipe--turned out beautifully!

      Reply
      • Elaine

        September 30, 2021 at 9:58 am

        Happy to hear you liked it. Thanks for the 5 stars!

        Reply
    2. Marg

      June 06, 2021 at 7:21 pm

      5 stars
      thanks for a great recipe! I'll be making this on repeat! Just loved it.

      Reply
      • Elaine

        June 06, 2021 at 7:26 pm

        Thanks so much!

        Reply
    3. Esti

      December 27, 2020 at 6:27 am

      Should the pistachios have salt? Or not?

      Reply
      • Flavour & Savour

        December 27, 2020 at 7:47 am

        Hi Esti, Unsalted are fine, as salmon has lots of flavour, but I've used salted pistachios sometimes too. Your choice!

        Reply
    4. Barbara Bianchi

      January 09, 2020 at 7:07 pm

      5 stars
      Ha, I'd almost forgotten about the red pistachio shells. Fun memory. And, salmon is one of my all time favorite foods. I'm loving this pistachio crust. Looks awesome, Elaine.

      Reply
      • Flavour & Savour

        January 13, 2020 at 10:54 am

        Thanks Barbara!

        Reply
    5. Nancy

      May 02, 2016 at 2:40 pm

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

      Reply
      • Flavour & Savour

        May 05, 2016 at 7:37 am

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

        Reply
    6. Debbie

      March 24, 2016 at 9:15 am

      Going to try it tonight

      Reply
      • Flavour & Savour

        March 24, 2016 at 12:21 pm

        Thanks for commenting, Debbie. Enjoy!

        Reply
    7. Merrilyn

      December 11, 2015 at 7:03 pm

      Awesome taste and so simple!

      Reply
      • Flavour & Savour

        December 11, 2015 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
    8. Laura

      January 12, 2015 at 10:07 am

      Looks delicious and nourishing!

      Reply
    9. Jackie

      January 12, 2015 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

        January 12, 2015 at 10:30 am

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

        Reply

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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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