Pistachio Crusted Salmon
Published Aug 20, 2025
Pistachio crusted salmon recipe is ready in 20 minutes and made with pistachios, lemon, dill, and Dijon mustard. It's baked on a sheet pan and easy to make.
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Pistachios Please!
I first had pistachio crusted salmon at a restaurant in Grand Rapids, and I liked it so much I came home and tried making it myself. I wasn’t sure if it would turn out the same, but it ended up being so simple, basically my regular baked salmon with a crunchy pistachio topping.
The first week I made this pistachio crusted salmon recipe, I actually made it twice because we ate the whole thing the first night. The salmon stays flaky, the pistachios get toasty in the oven, and the lemon and dill keep it fresh.
Happy Cooking!
– Yumna
Pistachio Crusted Salmon Ingredients
- Salmon fillets: Skin-on fillets work best since the skin helps keep the fish moist. Pat them dry so the crust sticks properly.
- Pistachios: Use shelled, unsalted pistachios. Chop finely with a knife or pulse in a food processor (just stop before they turn into butter).
- Dijon mustard: Spread on the salmon before adding the crust; it helps the pistachios stick.
- Lemon + fresh dill + garlic: Use freshly grated zest and juice, finely chopped dill (or parsley if you don’t have dill), and a small minced garlic clove.
- Avocado oil: Olive oil works fine as a swap.
- Salt + black pepper: Season the fish itself, not just the crust, so the flavor goes into the salmon.
How to Make Pistachio Crusted Salmon
Pistachio Crusted Salmon Recipe
Ingredients
- 4 (6-ounce) salmon fillets
- ¾ teaspoon salt divided
- ¼ teaspoon black pepper
- 1 cup shelled pistachios finely chopped
- 1 tablespoon avocado oil
- 1 tablespoon finely chopped fresh dill
- 1 lemon juiced and zested
- 1 garlic clove finely minced
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly coat it with cooking spray.
- Pat the salmon fillets dry with paper towels. Season both sides evenly with ½ teaspoon of the salt and pepper, and place on the prepared baking sheet.
- In a bowl, combine pistachios, oil, dill, lemon zest and juice, garlic and remaining salt. Toss well to combine. Set aside.
- Brush mustard evenly over the top of each salmon fillet. Spoon ¼ cup of the pistachio crust mixture onto each piece and then press the mixture evenly and firmly into the fish.
- Bake for 10-12 minutes, until the salmon is cooked through and the crust is golden brown. Serve immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Serving Ideas
FAQs
Store leftovers in an airtight container in the fridge for up to 2 days. To keep the salmon from drying out, reheat it in the oven at 300°F for about 10 minutes, just until warmed through. You can also use the microwave, but reheat in short bursts and cover loosely so the crust doesn’t get rubbery. If the crust softens too much, a quick minute under the broiler will help crisp it back up.
I don’t recommend freezing this recipe once it’s cooked, the pistachio crust loses its crunch, and the salmon tends to dry out after thawing. If you want to get ahead, you can prep the crust mixture and keep it in the fridge for up to 3 days. When you’re ready, just spread the Dijon on the salmon, add the crust, and bake.
