Pistachio Crusted Salmon (Print Version)

Salmon filets coated with pistachio-herb crust and pan-seared for a flavorful finish.

# Ingredient List:

→ Fish

01 - 4 skinless salmon filets, 6 ounces each
02 - Salt and freshly ground black pepper to taste

→ Pistachio Crust

03 - 3/4 cup unsalted shelled pistachios, finely chopped
04 - 1/4 cup fresh parsley, finely chopped
05 - 2 tablespoons fresh dill, finely chopped
06 - 1 tablespoon lemon zest
07 - 2 tablespoons panko breadcrumbs
08 - 2 tablespoons olive oil

→ For Cooking

09 - 2 tablespoons olive oil
10 - Lemon wedges for serving

# Recipe Steps:

01 - Pat salmon filets dry with paper towels. Season both sides generously with salt and pepper.
02 - In a shallow bowl, combine chopped pistachios, parsley, dill, lemon zest, panko breadcrumbs, and 2 tablespoons olive oil. Mix thoroughly until evenly combined.
03 - Press the top side of each salmon filet into the pistachio mixture, coating thickly and pressing gently to ensure proper adhesion.
04 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.
05 - Place salmon filets crust side down in the skillet. Cook for 3 to 4 minutes until the crust is golden brown and crispy.
06 - Carefully flip the filets and cook for 3 to 5 minutes until the salmon flakes easily with a fork and internal temperature reaches 125 to 130 degrees Fahrenheit.
07 - Remove from skillet and let rest for 2 minutes. Transfer to serving plates and garnish with lemon wedges.

# Expert Suggestions:

01 -
  • The crust stays crunchy even when the salmon is perfectly flaky, giving you two textures in every forkful.
  • Dinner is actually ready in 30 minutes, which means weeknight entertaining feels effortless.
  • Pistachios and fresh dill have this bright, slightly nutty thing going on that makes people think you spent hours cooking.
02 -
  • If your crust burns before the salmon cooks through, your heat was too high—medium is really the right setting, even though it feels slow at first.
  • Chopping the pistachios by hand instead of in a food processor keeps them chunky and crumbly, which is what you want; a processor turns them into paste and ruins the texture.
03 -
  • Don't skip the paper towel step—truly dry salmon is the difference between a sad, steamed filet and one with a gorgeous golden crust that shatters under your fork.
  • Buy your salmon from a good fishmonger and ask them to remove the pinbones; it costs nothing and saves you frustration at the table later.
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