How many times have you prepared Baked Salmon with Pistachio Crust? A thousand? Well, double it and then think about me who until this morning kept the old photo of this dish on the blog. Then add another 100 preparations and recipes published last year and you’ll realize that I’m an unforgivable food blogger. I love this dish and I prepare it so often that I always forget to change the photo, but then I’m good at complaining that this recipe was never read. Now we all know why!
As already mentioned, I love this fish main course and the reason is quite simple. The salmon pairs divinely with the pistachio crust, it doesn’t require many ingredients, and the cooking time is relatively short. I make it often because it’s very versatile; I can serve it as an appetizer by cutting it into smaller pieces or as a main course. For Christmas Eve Dinner, it’s perfect, and it has become my personal tradition to serve Pistachio Salmon among the Christmas appetizers.
I must say that it is a dish also appreciated by children, the salmon’s pink and the pistachio’s green make it attractive to their eyes. This way, I managed to get the little ones to eat it without big tears or hysterical cries.
Of course, you can use fresh salmon, but if you don’t have time to clean it, you can do as I do. I use frozen salmon fillets so I don’t find bones or scales, I just have to let them thaw and I’ll be ready to cook this delicious dish.
Before moving on to Salmon with Pistachio Crust, I’ll leave you with some salmon recipes already published on the blog. You’ll find several first courses with smoked salmon, easy, quick, and delicious, and a second course that I love as much as this one, Baked Salmon with Mustard, irresistible!!! This and all the other recipes with salmon as the main ingredient can be found collected in the special: salmon recipes divided by categories! Appetizers, first courses, and hot or cold second courses to enjoy all year round!
All the blue links below will take you directly to the recipe you want to read.
Also, in the box below the recipe, you will find all the social profiles of the blog so you can follow all my recipes and content every day. I’ll be waiting for you in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day!!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 557.40 (Kcal)
- Carbohydrates 31.70 (g) of which sugars 5.21 (g)
- Proteins 28.65 (g)
- Fat 36.61 (g) of which saturated 6.85 (g)of which unsaturated 20.97 (g)
- Fibers 5.08 (g)
- Sodium 512.94 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Salmon with Pistachio Crust
- 2 fillets salmon (about 7 oz each)
- 2.1 oz pistachios (or pistachio crumbs)
- 2 tbsp bread crumbs
- 1 tbsp extra virgin olive oil
- 5 leaves marjoram (or dried marjoram)
- to taste chopped parsley (or dried parsley)
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp white wine
Tools for Pistachio Salmon Fillet
- 1 Plate
- 1 Mixer
- 1 Spoon
- 1 Teaspoon
- 1 Oven
- 1 Parchment paper
Steps for Salmon with Pistachio Crust Recipe
If you are using fresh salmon fillets, you can skip this first step and proceed to the next point. If you have chosen frozen salmon fillets, do this. Take the salmon out of the freezer the night before if you are preparing this dish for lunch, or in the morning as soon as you wake up if you’re preparing it for dinner. Let the salmon thaw in the refrigerator, not at room temperature. When the salmon is soft and ice-free, we can proceed.
From here on, let’s all proceed together. Turn on the oven and set it to 350°F in static mode. Take a mixer or a chopper, with a bowl not too big since we are preparing a crust for two people with little pistachio crumbs. Obviously, if you chose pistachio crumbs, proceed in the same way; it will just take less time to mix the crust ingredients together. Pour the pistachios into the mixer bowl, in my case they were whole, add the two tablespoons of bread crumbs, the teaspoon of white wine, and the tablespoon of extra virgin olive oil. Sprinkle with salt and black pepper, then add a few marjoram leaves and some chopped parsley. Turn on the machine and let it work for a few moments. You will get a not too powdery but well-blended crumb, perfect for our baked salmon crust.
Pour the crust obtained onto a nice wide plate, take the two or more salmon fillets (depending on the number of people) and roll them again and again in the bread and pistachio. Apply gentle pressure all over the surface of the fillet so that the crust adheres perfectly to the fish.
Place a sheet of parchment paper in a baking dish and place the pistachio and bread crumb-coated salmon fillets on top. I did not add additional extra virgin olive oil, the one previously added to the crust should suffice. Bake the pistachio salmon and let it cook for 10 to 15 minutes per side. Total cooking time is 20 to 30 minutes, obviously depending on the size of the fish fillets you have chosen. In my case, 25 minutes were more than sufficient. I then turned the fish only once to get a nice external browning and an excellent crunchiness.
You can choose to serve the pistachio salmon fillet with lemon slices or add a drizzle of raw extra virgin olive oil. Choose a good side dish, perhaps fresh and light, like a fennel salad if they are in season or a lettuce with chunks of green apple. All that’s left is to serve the salmon at the table! I’ll remind you that I wait for you every day here in my kitchen with many easy, quick, and delicious recipes like this one! I wish you a good appetite and hope you enjoyed this recipe!
Storage of Baked Salmon with Pistachio Crust
You can store the pistachio-crusted salmon in the refrigerator after letting it cool completely to room temperature for a few days. You can also freeze it only if the fish was fresh before, if you used frozen salmon fillets as I did, I advise against it, even if you have cooked it, it’s always better not to refreeze a thawed ingredient.
