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Pistachio Crusted Salmon

Irresistible Pistachio Crusted Salmon for a Romantic Dinner

This Pistachio Crusted Salmon features a delightful crunch with a sweet-savory glaze, making it perfect for a romantic dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 filets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 16 oz Salmon Filets, Skin-On Fresh salmon enhances flavor; skinless filets can also work for a crunchier crust.
For the Crust
  • 0.25 cup Roasted/Salted Pistachios These nuts provide a delightful crunch; try almonds or pecans for a tasty variation!
For the Glaze
  • 3 teaspoons Course Ground Dijon Mustard Adds savory depth; whole grain Dijon is milder.
  • 2 teaspoons Maple Syrup Sweetens and balances the glaze; substitute with keto-friendly syrup.
  • 0.25 teaspoon Salt Enhances overall flavor.
  • 0.25 teaspoon Pepper To taste.

Equipment

  • Oven
  • Food processor
  • Mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) to ensure even cooking for the salmon.
  2. Pulse the roasted and salted pistachios in a food processor until they reach a coarse texture.
  3. In a small mixing bowl, combine coarse ground Dijon mustard, maple syrup, salt, and pepper until smooth.
  4. Spread the maple Dijon glaze generously over the salmon filets on all sides.
  5. Press each glazed salmon filet into the pistachio mixture, forming a thick crust.
  6. Bake the salmon filets in a greased baking dish for 20-25 minutes until internal temperature is 135-145°F.
  7. Let the salmon rest for about 5 minutes before serving to retain moisture.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 10gProtein: 32gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 450mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 2 days. For longer storage, freeze wrapped tightly for up to 2 months.

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