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.
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


  • 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


  • 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.


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.


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