Pistachio-Crusted Salmon Recipe

A lovely, easy recipe, which I followed to the letter. The Dijon is the key to this, I think. Also, I believe that searing the salmon first acts as a sealant to keep it moist. I wouldn’t skip this step. As far as “dirtying a skillet” is concerned, most skillets are oven safe, so flip over that salmon, slather on the Dijon, press on the topping, and shove the whole thing in the oven. Couldn’t be simpler or more delicious. Thanks for posting.

Made this but baked it in the oven and doubled the amount of fish. Same temp and 8 minutes longer. Massaged skin side with EVOO and placed on foil to bake. Six adults and four little ones consumed nearly two fillets.. Excellent

I rate this as FANTASTIC. I used (2) 8 oz. Pacific Salmon and deleted the dijon mustard that I figured would hide the salmon flavor. I did not sear the salmon, but air fried skin down on foil lined pan, so skin stuck to foil when I served. So moist and so flavorful. The pistachios really made the dish.

I followed the recipe BUT cooked it in the air fryer. Sprayed inside with oil first and then some on top. Made the topping nice and crispy.

I followed the recipe exactly and it's delicious! My husband, who doesn't get terribly excited about food, kept saying how good it was. My kids who don't like fish loved it too... in fact one of my sons won't touch fish, but gobbled this up. I used gluten free panko, as hubby has celiac disease. I tossed asparagus & broccoli in a little olive oil & salt and roasted them along with the fish and served with garlic mashed potatoes.

This is a classic salmon preparation that can’t be messed up. I sometimes substitute different nuts, or add a bunch of fresh herbs to the nut mixture. DO NOT SKIP SEARING THE SALMON. It’s a critical step to seal in the moisture. I buy ultra fresh salmon and cook mine medium. Julia Child would be proud.

I’ve made it with skinless salmon and skipped the skillet searing. Delicious!

This is awesome…remove salmon at 125 degrees internal temp - perfect! I added a bit of horseradish to the mix and it was awesome.

So delicious and easy! I did forget to brush on the Dijon mustard, but I found that it wasn’t necessary. The butter was enough to stick it on and would have competed with the flavor of the fish IMO. So, if you don’t like mustard, this recipe will still work!

Followed all ingredients and cooking directions. Since my fillets were various sizes, I adjusted the searing and baking time. Salmon turned out perfect and it was a hit!

OMG!!! OMG!!! This is wonderful. I have used many recipes from this site, but this is only my second review. The only change I made was to take the advice of the person who said to forget searing and just put olive oil on the skin side and then just bake. No point in dirtying up a skillet. Everything else was by the recipe. Served with a side of asparagus and dinner salad. This is the kind of meal you get at a 5 star restaurant.

Sorry, y'all. This was just so heavy for me.

it tast busss

This is on the menu at least 2 times a month or more. Easy quick and absolutely delicious. We make a nice green salad and some crusty bread to go with.

It was a hit with my husband tonight. Will be adding it to the fish rotation.

No real flavor. Seasoning of your preference is a MUST

Made it and my soul said yes.

It came together so quickly and tasted amazing.

I'm eating it right now, and it's delicious. And I say this as someone who is not a fan of mustard -- which I nonetheless slathered on generously, knowing that the final dish would be lacking without it. The dish comes together quite easily, and the bake time gives you a chance to breathe, deal with your sides, and/or start your clean up. There are a couple of ingredients that I don't typically have on hand, but I do now, so I can whip this up any time I pick up some salmon.

OMG, total perfection 😱