Go Back
+ servings

Pistachio Crusted Salmon

This pistachio crusted salmon might seem like a fancy salmon recipe but you will be surprised how EASY it is to make! The salmon crust is perfectly complimented by the sweet and savory maple Dijon glaze.
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 530kcal
Author Aubrey
Cost 20


  • Food processor or meat mallot/meat tenderizer


  • 2 8 oz Salmon Filets (Skin-On)
  • 1/4 cup Roasted/Salted
    Skinless filet add 1/8 cup extra to coat
  • 3 tsp Course
    Ground Dijon Mustard
  • 2 tsp Maple Syrup
  • 1/4 tsp salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Pulse pistachios in food processor. You don’t want whole chunks but you don’t want
    meal (like powder) – about in the middle. You want it to stick to the salmon
    but still have good crunch.
  • Mix course ground Dijon and maple syrup. Add salt and pepper to taste. If you like it a
    little sweeter you can add more maple syrup.
  • Coat the salmon top, bottom and sides with your Dijon maple mixture.
  • Place pistachios on plate or wide bottom bowl.
  • Gently place salmon on top of pistachio mixture (top down). Push gently so that the
    pistachio mixture sticks to the salmon. Coat sides of salmon by hand or gently
    turn to press sides down.
  • Place salmon in a Pyrex baking dish or on an over pan.
  • Pre-heat oven on 350 degrees. Bake for 20-25 minutes.
  • Let rest five (5) minutes.


Calories: 530kcal