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Pistachio Baked Salmon

A crunchy pistachio crust dresses juicy salmon for a quick, elegant weeknight or dinner-party main.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 6 servings

Ingredients

  • 1 cup salted dry-roasted pistachio nuts chopped finely
  • 1/2 cup packed brown sugar
  • 3 tablespoons fresh lemon juice freshly squeezed
  • 1 teaspoon dried dill weed
  • 1 teaspoon coarsely ground black pepper
  • 6 6-ounce skinless salmon fillets

Instructions

  • Preheat the oven to 425°F (218°C).
  • Line a 15x10x1-inch baking pan with foil and lightly grease the foil.
  • In a small bowl, mix the chopped pistachios, brown sugar, lemon juice, dried dill, and coarsely ground black pepper until combined.
  • Place the salmon fillets in the prepared pan, skin-side down if present, spacing them evenly.
  • Spoon the pistachio mixture evenly over the tops of the fillets and gently press it to form a crust.
  • Bake the salmon about 6 to 8 minutes per 1/2-inch of thickness, typically 12 minutes for average fillets, or until the fish flakes easily with a fork.
  • Remove from the oven and serve.

Equipment

  • Oven
  • Baking Pan
  • foil
  • small bowl
  • Measuring cups and spoons
  • Spoon

Notes

  • Serve over hot cooked linguine tossed with pesto.