If you’ve been following along for any length of time, then you know I love pistachios- like LOVE; so this Pistachio Crusted Salmon recipe should come as no surprise. The only surprise is that I added some almonds to the mix, simply because I had them on hand and they needed using.
Salmon is like the chicken on the sea- thanks Jessica Simpson– and as such you will find all kinds of salmon recipes, but beware; salmon is easy to make- sure- but it can also be bland as water. BUT not this Pistachio Crusted Salmon!
When it comes to the crust for this Pistachio Crusted Salmon it’s whatever you want it to be really. For instance, if you only have almonds and pecans on hand, use those. It’s so important to have recipes in your repertoire that can be shape shifted based on what you have on hand, this recipe is juuuuust that!
Pistachio Crusted Salmon Recipe Notes
- Cast Iron is best for creating a crust AND versatility; meaning, you can use the cast iron on the stovetop and in the oven. BONUS cast iron just needs a rinse after cooking! My NUMBER ONE Cast Iron Skillet is LODGE, buy yours HERE!
- Start the salmon on the stove, skin side down in Cast Iron, to create a bottom crust; then finish in the oven. This prevents the slimy, and sometimes off-putting texture that baked salmon skin can have.
- Be liberal with the crust, as it is meant to star alongside the salmon in this recipe, so go nuts!
Easy Pistachio Crusted Salmon Recipe
- 3 wild salmon filets, dried on paper towel
- 1/2 cup toasted almonds (toasting optional)
- 1/2 cup raw pistachios
- 1 tsp capers
- 1 tbsp honey dijon
- Zest + juice of 1 lime
- 1/2 cup Olive oil (add more if needed)
- Salt and Pepper to taste
- 1 tbsp vegetable oil
Preheat oven to 395F.
In a food processor combine the lime, dijon, capers, pistachios, almonds and oil; adjust seasoning and set aside.
Heat vegetable oil in a Cast Iron Skillet on medium high heat. Add the salmon skin side down and cook for 4 minutes, until the salmon easily lifts from the surface of the skillet. Remove from heat.
Using a spoon, generously spread the crust on the salmon and cover the top liberally.
Bake in the oven for 15-20 minutes, or until the middle of the salmon is light pink and opaque.
To serve, garnish with fresh herb leaves- I used mint!
Disclosure: There are some affiliate links in this post, but when it comes to cooking, I won’t put anything on this page that I haven’t verified and/or personally used.
xoxoBianca