Description
Elegant Pistachio Crusted Salmon with Dijon and maple syrup—crispy, flavorful, and easy enough for weeknights or entertaining.
Ingredients
Scale
- 16 oz salmon fillets, skin-on (2 × 8 oz fillets)
- ¼ cup roasted, salted pistachios, finely chopped
- Optional: an extra ⅛ cup pistachios for heavier coating
- 3 teaspoons coarse-ground Dijon mustard
- 2 teaspoons maple syrup
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- Preheat the oven
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly oil it. - Prepare the pistachios
Finely chop the pistachios using a knife or food processor. Avoid over-processing; you want texture, not paste. - Season the salmon
Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper. - Mix the glaze
In a small bowl, combine the Dijon mustard and maple syrup until smooth. - Coat the salmon
Spread the mustard-maple mixture evenly over the top of each salmon fillet. Press the chopped pistachios firmly onto the glaze to form a crust. - Bake the salmon
Place the fillets skin-side down on the baking sheet. Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork. - Optional broil
For extra crunch, broil for 1–2 minutes at the end, watching closely to prevent burning.
Notes
Keep pistachios finely chopped for better adhesion.
Do not over-salt—the pistachios already add saltiness.
Let salmon rest for 2 minutes before serving for optimal juiciness.