Description
This Pistachio-Crusted Salmon recipe features wild salmon fillets topped with a flavorful garlic, lemon, and honey mixture combined with crunchy pistachios. Baked to perfection, this elegant yet simple dish offers a nutritious, protein-packed meal with a delightful balance of tangy, sweet, and nutty flavors.
Ingredients
Units
Scale
Salmon and Seasoning
- 2 wild salmon fillets (approximately 6 ounces (175 g) each)
- Salt and pepper, to taste
Garlic and Dressing Mixture
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
Pistachio Topping
- 1/3 cup pistachios, coarsely chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the salmon.
- Prepare the Salmon: Rinse the salmon fillets under cold water and pat them dry thoroughly with paper towels. Place the fillets on a parchment-lined quarter sheet baking pan. Season each fillet evenly with salt and pepper according to your taste.
- Make the Garlic Dressing: In a small bowl, mix together the minced garlic, olive oil, Dijon mustard, freshly squeezed lemon juice, and honey until well combined. This mixture will add tangy sweetness and depth to the salmon.
- Apply the Dressing: Spread about 3/4 of the garlic dressing evenly over the top surfaces of the salmon fillets, coating them well.
- Prepare the Pistachio Crust: To the remaining garlic dressing, add the coarsely chopped pistachios. Stir this mixture until the pistachios are well coated with the dressing.
- Top the Salmon: Spoon the pistachio mixture on top of each salmon fillet, then lightly press it into the fish using the back of a spoon to help it adhere.
- Bake the Salmon: Place the baking pan in the preheated oven and bake for 15-20 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of about 145°F (63°C).
- Rest Before Serving: Remove the salmon from the oven and let it rest for 5 minutes to allow the juices to redistribute. Serve warm and enjoy!
Notes
- Storage: Store leftover pistachio-crusted salmon in an airtight container in the refrigerator for up to 3 days. Avoid freezing cooked salmon as it can turn rubbery and tough upon thawing.
- Reheating: Reheat gently in a preheated 300°F (150°C) oven or air fryer for 5-10 minutes until warmed through. Alternatively, microwave in 20-second increments until heated evenly.
Nutrition
- Serving Size: 1 salmon fillet (6 ounces / 175 g)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 90 mg
