Pistachio-Crusted Salmon (Printable Version)

Salmon filets with a crunchy pistachio and herb crust, pan-seared to golden perfection.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz 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
08 - 2 tablespoons olive oil

→ For Cooking

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

# How to Make It:

01 - Pat salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - In a shallow bowl, combine chopped pistachios, parsley, dill, lemon zest, panko breadcrumbs, and 2 tablespoons olive oil. Mix thoroughly until evenly combined.
03 - Press the top side of each salmon fillet firmly into the pistachio mixture, ensuring a thick, even coating while gently pressing to help it adhere.
04 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.
05 - Place salmon fillets crust side down in the hot skillet. Cook for 3 to 4 minutes until the crust achieves a golden brown color.
06 - Carefully flip the fillets and cook for 3 to 5 minutes until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 125 to 130°F.
07 - Remove from the pan and let rest for 2 minutes. Serve immediately with fresh lemon wedges.

# Expert Tips:

01 -
  • The crust stays shatteringly crispy while the salmon beneath turns buttery and tender, giving you two completely different textures in one bite.
  • It looks restaurant-worthy but comes together faster than ordering takeout, which somehow makes weeknight dinner feel a little more celebratory.
02 -
  • If your crust browns too quickly before the salmon cooks through, lower your heat slightly and cover the skillet loosely with foil to let the fish finish gently.
  • The crust mixture can be made hours ahead and kept in the fridge, but press it onto the salmon just before cooking so it doesn't get soggy from the fish's natural moisture.
03 -
  • Make sure your skillet is truly nonstick or use a well-seasoned cast iron, because a reactive pan will turn your pistachio crust an unappetizing gray.
  • Buy pistachios in the shell if you can and roast them yourself for about five minutes, because that subtle warmth makes the entire crust taste more complex and intentional.
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