30 Minute Pistachio Crusted Salmon

Name: Pistachio Crusted Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 10 ounces salmon fillet (2 pieces 4-6 ounces each); 1/8 teaspoon kosher salt; 1/8 teaspoon ground pepper; 1/3 cup unsalted, shelled pistachios; 1 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 2 teaspoons honey; 1/2 teaspoon lemon zest; 1 medium clove garlic (minced); 1/2 teaspoon oregano

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This easy pistachio-crusted salmon is moist, delicious, and full of the most amazing flavors. Perfect for a quick weeknight dinner, but also special enough to serve when you're having company.

It's a heart-healthy main course that comes together in less than 30 minutes.

A frying pan with two pistachio crusted salmon fillets, a cut lemon, and sauteed spinach. White plates and forks are in the background.

Why This Recipe Works

As a dietitian, salmon is one of those foods I recommend eating frequently. It's a top source of omega-3 (fish oil), which supports heart health by lowering triglycerides and blood pressure, reducing the risk of blood clots, and increasing your HDL (good) cholesterol.

And the pistachios in this recipe add further health benefits. Research suggests they can help lower LDL (bad) cholesterol.

Adding this salmon recipe to your diet, along with other heart-healthy foods, can reduce your risk of heart disease. Try my:

Beet juice drink to help lower blood pressure
Lemon coconut flaxseed balls, which can help reduce your cholesterol
Sparkling hibiscus iced tea, which can help lower blood pressure.

Health benefits aside, salmon is an easy fish to cook. Its higher fat content helps maintain moisture, making it tender, flaky, and hard to overcook.

Plus, this recipe is fast and easy to make. You can easily get dinner on the table in less than 30 minutes.

Recipe Ingredients

These are the key ingredients needed to make pistachio-crusted salmon. I've listed substitutions and some variations in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Salmon. Pre-portioned fillets are easy to prepare and serve, but you can also use a larger piece for this recipe. Four to six ounces of salmon per person is an ideal portion size for most.

Wild salmon is leaner and has a stronger, gamier flavor. Farmed (Atlantic) salmon has a more mild flavor. Both can be healthy choices as long as you buy from a quality fishmonger. You can read this article to learn more about the differences between wild and farmed salmon.

Pistachios. Buy a bag of shelled pistachios to save time. I also recommend unsalted or lightly salted pistachios. You may find that regular salted pistachios are too salty in this recipe.

Lemon. You'll need some fresh zest and juice for this recipe. Lemon brightens up all of the flavors in this recipe.

Dijon mustard. Mustard, along with the lemon juice and a touch of honey, adds more flavor and helps hold the pistachio crust on top of the salmon.

Substitutions and Variations

You can use salmon steaks instead of fillets, but they tend to be thicker, so they'll take longer to cook.
This recipe is also delicious with other fish, especially wild cod.
Swap the pistachios for chopped pecans or walnuts. They both work well with the other ingredients in the topping.
You can use maple syrup instead of honey. I like the touch of sweetness these both add, but if you want to make this recipe keto-friendly, you can skip the sweetener.

Step-by-Step Instructions

First, season the salmon. Pat it dry with a paper towel, and sprinkle salt and pepper over the top (or both sides if it's skinless). Set the salmon aside.

Second, make the pistachio crust. Chop the pistachios into very small pieces. Combine the lemon juice, zest, honey, mustard, oregano, and remaining salt and pepper in a small mixing bowl or measuring cup.

Steps one and two to make pistachio crusted salmon.

Third, combine the pistachios and the other topping ingredients. Mix everything well to combine.

Fourth, top the salmon with the pistachio crust. Spray an oven-safe pan or baking sheet with cooking spray and lay the salmon on it. Pat the pistachio crust topping over the fillets. Press it on well so it doesn't fall off. Bake the fillets at 375º F for 15 minutes or until the flesh is opaque.

Steps 3 & 4 to make pistachio crusted salmon.

Expert Tips

If you use salted pistachios, you may wish to eliminate the salt from the recipe.

The FDA recommends cooking fish to an internal temperature of 145ºF. If you don't have a meat thermometer, look for an evenly opaque light pink color inside. The fish should also flake easily with a fork. To avoid overcooking, remove it from the oven when it reaches 140ºF and let it rest for a few minutes. The temperature will rise a few more degrees as the fish rests.

The lemon juice, mustard, and honey help form a paste that holds the pistachio crust on top of the fish. If the topping seems too dry, add a bit more of these wet ingredients.

If you have leftovers, you can reheat them the following day but I think leftover salmon tastes best served cold. Use it to top a salad.

How to reduce fishy odor

Trying to eat more fish but don't like that fishy taste or odor? Rinse your fish fillets in cold water and then soak them in regular milk for 20 minutes. Pat them dry before seasoning and cooking. The protein in milk will bind to and eliminate the compound in fish called trimethylamine oxide, or TMAO, which causes the odor.

What to Eat with Pistachio-Crusted Salmon

Try these side dishes to accompany this easy roasted salmon recipe:

A frying pan with two pistachio crusted salmon fillets, garnished with a cut lemon, and sauteed spinach. Two forks and a green, white striped napkin are in the background.

Recipe FAQs

Should I flip the salmon fillets over while cooking?

No, there is no need to flip them. They'll roast evenly in the oven.

Do I have to cover the salmon with foil while roasting?

Covering salmon fillets will help them cook faster and retain more moisture. However, your crust will not be as crispy. It's completely optional.

How do I store leftover salmon?

Store leftover salmon in an airtight container in the refrigerator and eat it within two days. Reheat it for about 30 seconds (or slightly more if needed) in the microwave.