Save to Pinterest Elevate your weeknight dinner with this elegant Pistachio-Crusted Salmon. Tender salmon filets are coated in a vibrant mix of finely chopped pistachios, fresh herbs, and lemon zest, then pan-seared until the crust is beautifully golden and the fish is flaky and moist. This dish offers a sophisticated flavor profile with a delightful crunch that brings restaurant-quality dining right to your home.
Save to Pinterest This recipe is a staple of Modern American cuisine, combining simple preparation with high-quality ingredients. The combination of parsley and dill provides a fresh herbal backdrop to the rich, buttery taste of the pistachios, while the lemon zest adds a bright, citrusy finish that cuts through the richness of the fish.
Ingredients
- Fish: 4 (6 oz/170 g) skinless salmon filets, Salt and freshly ground black pepper, to taste
- Pistachio Crust: 3/4 cup (100 g) unsalted shelled pistachios (finely chopped), 1/4 cup (15 g) fresh parsley (finely chopped), 2 tbsp fresh dill (finely chopped), 1 tbsp lemon zest (about 1 lemon), 2 tbsp panko breadcrumbs (gluten-free if needed), 2 tbsp olive oil
- For Cooking: 2 tbsp olive oil, Lemon wedges, for serving
Instructions
- Step 1: Prepare the Fish
- Pat the salmon filets dry with paper towels. Season both sides with salt and pepper.
- Step 2: Mix the Crust
- In a shallow bowl, combine chopped pistachios, parsley, dill, lemon zest, panko, and 2 tbsp olive oil. Mix well until evenly combined.
- Step 3: Coat the Salmon
- Press the top side of each salmon filet into the pistachio mixture, coating it thickly and pressing gently to adhere.
- Step 4: Heat the Pan
- Heat 2 tbsp olive oil in a large nonstick skillet over medium heat.
- Step 5: Sear the Crust
- Place the salmon filets, crust side down, in the skillet. Cook for 3-4 minutes until the crust is golden brown.
- Step 6: Finish Cooking
- Carefully flip the filets and cook another 3-5 minutes, until the salmon is just cooked through and flakes easily with a fork (internal temperature should reach 125–130°F/52–54°C for medium).
- Step 7: Rest and Serve
- Remove from the pan and let rest for 2 minutes. Serve with lemon wedges.
Zusatztipps für die Zubereitung
To ensure the pistachio crust stays attached, make sure to pat the salmon completely dry before seasoning. Pressing the topping firmly into the fish while it is in the shallow bowl creates a better bond for searing. Using a wide spatula when flipping will help keep the golden crust intact.
Varianten und Anpassungen
For a gluten-free version, simply use gluten-free panko breadcrumbs or omit them entirely for a purely nut-based crust. You can also substitute the parsley and dill with other fresh herbs like basil or tarragon to create a different flavor profile that suits your preference.
Serviervorschläge
This Pistachio-Crusted Salmon is delicious when served alongside roasted vegetables or a fresh, vibrant green arugula salad. For a complete dining experience, pair the dish with a crisp glass of Sauvignon Blanc or a dry Riesling to complement the citrus and herb notes.
Save to Pinterest With its vibrant green herb crust and golden-brown finish, this Pistachio-Crusted Salmon is as beautiful as it is tasty. Whether you are hosting a dinner party or enjoying a quiet night in, this simple yet impressive recipe is sure to become a new favorite in your culinary repertoire.
Common Recipe Questions
- → What temperature should pistachio crusted salmon be cooked to?
Cook until the internal temperature reaches 125–130°F (52–54°C) for medium doneness. The salmon will be perfectly moist and flaky at this temperature.
- → Can I make the pistachio crust ahead of time?
Yes, mix the pistachio crust ingredients up to 24 hours in advance and store in an airtight container in the refrigerator. Press onto salmon just before cooking.
- → How do I get the crust to stick to the salmon?
Pat salmon very dry with paper towels first, then press firmly into the crust mixture. The olive oil in the nut blend helps it adhere. Place crust-side down in the hot pan to seal it immediately.
- → Can I use frozen salmon fillets?
Thaw frozen salmon completely in the refrigerator overnight, then pat very dry before seasoning. Excess moisture prevents the crust from sticking properly.
- → What sides pair well with this dish?
Roasted vegetables like asparagus or Brussels sprouts complement the rich salmon. A fresh green salad with citrus vinaigrette, quinoa pilaf, or garlic mashed potatoes also work beautifully.
- → Is there a nut-free alternative to the pistachio crust?
Replace pistachios with sunflower seeds or pumpkin seeds for a similar crunch. You can also use additional panko mixed with herbs for a nut-free version.