Salmon is already great. Add a pistachio crust? Now we’re talking. The nuts toast into a golden, buttery crunch that contrasts perfectly with the tender, flaky fish underneath.
A quick honey-mustard glaze holds everything together and adds sweet-tangy depth. This is your new “impress someone” dinner—and it’s faster than ordering delivery.
Ingredients
Serves 2.
- 2 salmon fillets (6 oz each, skin on or off)
- ½ cup shelled pistachios (unsalted)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and black pepper
- Lemon wedges, for serving
Step-by-Step Instructions
Step 1: Make the Crust
- Pulse pistachios in a food processor or chop finely by hand. You want small crumbs, not dust.
- Mix pistachios with a pinch of salt.
Step 2: Glaze and Coat
- Pat salmon dry. Season with salt and pepper.
- Whisk honey and mustard together in a small bowl.
- Brush honey-mustard mixture over the top of each fillet. Press the pistachio crust on top, gently packing it in.
Step 3: Sear and Finish
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Place salmon crust-side down. Sear for 2 minutes until golden brown. Carefully flip.
- Transfer skillet to a 400°F (200°C) oven for 3–4 minutes for medium, or until cooked to your liking.
Step 4: Serve
- Remove from oven. Squeeze fresh lemon over the top.
- Serve immediately—the crust is crispiest right away.
Summary
Prep Time: 8 minutes | Cook Time: 8 minutes | Total Time: 16 minutes
Yield: 2 servings
Difficulty: Easy
Storage Notes
Best fresh: The crust softens within hours. Eat immediately for that crunchy texture.
Leftovers: Store in an airtight container for up to 2 days. Eat cold over salads or reheat gently in a 300°F oven for 5 minutes (crust won’t be as crisp).
Prep ahead: Make pistachio crumbs and honey-mustard glaze up to 3 days in advance. Keep separate. Assemble just before cooking.
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