Pistachio Crusted Baked Salmon {Easy & Healthy}

Quick Summary

Baked Salmon with a simple pistachio parmesan crust can be on the dinner table in under 30 minutes. This salmon recipe is easy enough for a quick weeknight dinner or impressive enough to serve at a dinner party.

If you are looking for a healthy and delicious dinner that can be on the dinner table in under 30 minutes, you have to make this Pistachio Crusted Baked Salmon. It is light, fresh, and has so much flavor.

The salmon has a lemon Dijon sauce that has a touch of garlic and is sweetened with a little honey. Then, it gets coated in a pistachio panko parmesan topping that creates the most amazing crust on the flaky, tender salmon.

Serve with roasted asparagus or a simple green salad and you have a restaurant quality meal in no time! Your family and friends will be so impressed!

pistachio crusted salmon on baking sheet

How to Make Pistachio Crusted Salmon

You only need one sheet pan to make this irresistible salmon. Clean up is a breeze and the end results are amazing!

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
Place the salmon fillet, with the skin on, on the prepared baking sheet and pat dry with paper towels. Season with salt and pepper. I recommend using wild salmon and select salmon that doesn’t smell fishy and is bright in color. If you don’t want to use a large salmon fillet, you can use individual salmon fillet pieces.
Whisk together the lemon juice, olive oil, honey, Dijon mustard, and minced garlic.
In a small bowl, combine the panko, crushed pistachios, Parmesan cheese, and lemon zest. I like to use salted pistachios, but if you use unsalted, you might want to add a little salt.
Drizzle the lemon honey mixture evenly over the salmon. It is ok if some of it runs off. Sprinkle the pistachio mixture evenly on top of the salmon. Gently press down so the topping sticks.
Bake until the salmon flakes with a fork, time will vary depending on the thickness of the salmon. Don’t over cook.
Serve immediately with fresh lemon wedges.

Serving Suggestions

If you want to serve a few sides with this easy baked salmon, here are a few ideas!

How to Store

The salmon is best the day it is made, but you can enjoy leftover salmon too. Let the salmon cool completely and place it in an airtight container and keep it in the refrigerator for up to 2 days.

You can reheat the salmon in the microwave, a preheated 300 degree F oven, or an air fryer for a few minutes.

More Seafood Recipes

Main Dishes

Pistachio Crusted Baked Salmon

1 1/2 pound whole salmon fillet, skin on
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
2 teaspoons olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
1 clove fresh garlic, minced
1/4 cup panko
1/3 cup crushed pistachios
2 tablespoons freshly grated Parmesan cheese
Zest of 1 lemon
Lemon wedges for serving, optional

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
Place the salmon fillet on the prepared baking sheet and pat dry with paper towels. Season with salt and pepper. Set aside.
In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, and garlic.
In a small bowl, combine the panko, crushed pistachios, Parmesan cheese, and lemon zest. Set aside.
Drizzle the lemon honey mixture evenly over the salmon. It is ok if some of it runs off. Sprinkle the pistachio mixture evenly on top of the salmon. Gently press down so it sticks.
Place the pan in the oven and bake for 10 to 14 minutes or until the salmon flakes with a fork, the internal temperature should be between 125 to 130 degrees F. Time will vary depending on the thickness of the salmon.
Remove from the oven and serve immediately.

Calories: 355kcal, Carbohydrates: 9g, Protein: 37g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 96mg, Sodium: 155mg, Potassium: 956mg, Fiber: 1g, Sugar: 4g, Vitamin A: 133IU, Vitamin C: 2mg, Calcium: 67mg, Iron: 2mg