Pistachio Crusted Salmon (Print View)

Salmon filets with a crunchy pistachio and herb crust, pan-seared for a flavorful finish.

# Components:

→ Fish

01 - 4 skinless salmon filets, 6 ounces each
02 - Salt and freshly ground black pepper to taste

→ Pistachio Crust

03 - 3/4 cup unsalted shelled pistachios, finely chopped
04 - 1/4 cup fresh parsley, finely chopped
05 - 2 tablespoons fresh dill, finely chopped
06 - 1 tablespoon lemon zest
07 - 2 tablespoons panko breadcrumbs, gluten-free if needed
08 - 2 tablespoons olive oil

→ For Cooking

09 - 2 tablespoons olive oil
10 - Lemon wedges for serving

# Directions:

01 - Pat salmon filets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - In a shallow bowl, combine chopped pistachios, fresh parsley, fresh dill, lemon zest, panko breadcrumbs, and 2 tablespoons olive oil. Mix thoroughly until evenly combined.
03 - Press the top side of each salmon filet firmly into the pistachio mixture, coating thickly and pressing gently to ensure proper adhesion.
04 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.
05 - Place salmon filets crust side down in the skillet. Cook for 3-4 minutes until the crust achieves golden brown color.
06 - Carefully flip filets and cook for an additional 3-5 minutes until salmon is cooked through and flakes easily with a fork, reaching an internal temperature of 125-130 degrees Fahrenheit.
07 - Remove from skillet and allow to rest for 2 minutes. Serve with fresh lemon wedges.

# Expert Advice:

01 -
  • The pistachio crust stays impossibly crispy while the salmon underneath stays tender and moist, giving you two textures in every bite.
  • It looks fancy enough to impress guests but takes barely half an hour, which means weeknight dinners can feel special without the stress.
  • The bright herbs and lemon zest make the whole thing feel fresh and elegant, not heavy or fussy.
02 -
  • Don't skip drying the salmon—I learned this the hard way when my first batch came out soggy instead of crispy, and it's the single thing that makes the most difference.
  • The crust can look done before the salmon is cooked through, so use a fork to check flakiness rather than just trusting how it looks from the outside.
03 -
  • Buy your salmon from a fishmonger if you can, and ask them to check for pin bones—they'll do it while you watch, saving you the annoying task at home.
  • If your crust starts browning too fast before the salmon is cooked through, lower the heat slightly or move the pan to a 400-degree oven to finish cooking gently.
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