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With just a handful of ingredients, this pistachio crusted salmon recipe is elegant yet easy, and packed with flavor and nutrition. It’s a great date-night dinner because it makes two servings, but you can easily scale it up to feed your family.
If you’re looking for the perfect salmon recipe that’s unique, delicious, and requires minimal time and effort, I have you covered! This dish checks all the boxes.
One day I wanted to try something new with fresh salmon that I had just bought. I looked around my kitchen for unique ingredients I could experiment with. As I opened my pantry, I spotted a gorgeous box of za’atar that a friend had gifted me. Then my eyes landed on a bag of shelled pistachios, and an idea took shape.
Salmon is rich, buttery, and beautifully flaky. Za’atar is the surprise ingredient here, lending a bright, citrusy, earthy flavor, which complements salmon’s richness. Last but not least, pistachio adds nutty flavor and crunchy texture to this dish to complement the flaky salmon.
Why This Recipe Works
- Unique flavor profile. With the balanced bright + earthy flavor of za’atar, nutty crunch from pistachios, and subtly sweet richness of salmon, this meal feels like a gourmet salmon recipe. But the fact that it’s such an easy recipe will be our secret!
- Fast and beginner-friendly. No worries if you’re new to cooking salmon. This recipe is easy and perfect for cooks of all skill levels, and it takes just 15 minutes.
- Healthy meal option that fits into just about any way of eating. Many of us are trying to eat more salmon because of its sought-after omega-3 fatty acids, and this is a great way to enjoy it in a new dish. And it’s easy to fit into just about any diet because this recipe is naturally gluten free, paleo, low carb, and keto.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Unsalted shelled pistachios – If your pistachios are salted, simply omit the added salt from this recipe.
- Za’atar spice mix – Za’atar is a thyme-based spice mix hailing from the Levantine area of the Middle East. It includes a blend of aromatic herbs, commonly thyme, oregano, marjoram, and/or savory, bright spices like sumac, and sometimes earthy spices such as cumin and coriander. Za’atar usually also contains sesame seeds, which add nutty crunch. My favorite za’atar is the Palestinian version, which is available on Amazon.
- Coarse kosher salt – Salt seasons the dish so it isn’t bland. If you’re using fine salt instead of coarse, make sure to use less.
- Salmon filets – Use wild-caught if it fits into your budget.
- Extra-virgin olive oil – We brush oil on the fish to help the pistachio coating stick to it.
- Lemon wedges – Fresh lemon wedges are optional for serving along with the fish to squeeze on top to brighten the flavor.
Instructions
- Preheat the oven to 425F. Stir together the pistachios, za’atar, and salt in a shallow bowl.
- Coat the salmon with olive oil, and dip the side without skin in the pistachio mixture, lightly pressing it into the fish.
- Place the coated salmon fillets on a baking tray (pistachio-side-up).
- Bake until the salmon is fully cooked throughout, about 12 to 15 minutes (it will be opaque and flake easily with a fork). Serve with lemon wedges to squeeze on top.
Storage and Reheating
To store, cool to room temperature, and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat cooked salmon, first thaw it if it was frozen, and then let it sit at room temperature for 10 to 15 minutes while your oven preheats to 275F. Put the salmon on a baking tray, spritz it with a little water, cover it with foil, and put it in the oven until warm throughout, about 15 minutes. You can also reheat it on the stovetop in a covered skillet over low heat with a splash of water in the pan.
Tips
- Don’t chop the pistachios too finely for this recipe, or you won’t end up with a thick coating and you’ll lose the crunch factor.
- If you’re having trouble getting the pistachio-za’atar mixture to stick to the fish, simply put the fish onto the baking tray and sprinkle the mixture on top.
Serving Ideas
One of the best things about this recipe is that it pairs nicely with a variety of side dishes or salads. Because salmon and pistachios are both rich ingredients, this dish pairs well with lighter sides for balance.
Here are a few ideas:
- Steamed broccoli, cauliflower, green beans, or asparagus
- Garlic Parmesan Asparagus
- Salad Shirazi
- Green Salad with Creamy Za’atar Dressing
- Steamed rice or Homemade Rice a Roni
Frequently Asked Questions
For this recipe, you can cook it with or without the skin.
Yes! You can substitute the pistachios for other nuts if you prefer a different flavor profile. A few options include walnuts, almonds, cashews, pecans, hazelnuts, and macadamia nuts.
You can opt for Italian seasoning, which is a blend of dried herbs including thyme, rosemary, oregano, etc.
When it’s fully cooked, salmon is opaque and flakes easily with a fork.
If you have a digital food thermometer, you can use it to test salmon for doneness. According to the FDA, salmon is supposed to be cooked to an internal temperature of 145F in the thickest part. However, if you’re looking for a more medium-cooked salmon that retains some of its moisture, people generally aim for an internal temperature of 125 to 135F.
More Fish Dinner Recipes to Try
- Seafood Pan Roast
- Coconut Thai Fish Curry
- 30-Minute Pan-Seared Cod Recipe with Tomato Garlic Sauce
- Cheesy Tuna Noodle Casserole Recipe
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
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Pistachio Crusted Salmon Recipe
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Ingredients
- 1/4 cup unsalted shelled pistachios (coarsely chopped)
- 1/2 tablespoon za’atar spice mix
- 1/2 teaspoon coarse kosher salt
- 12 ounces salmon filets (2 6-ounce fillets; with or without the skin)
- 1 tablespoon extra-virgin olive oil
- 2 lemon wedges (optional; for serving)
Instructions
- Prep. Preheat the oven to 425F. Get out a baking tray. Stir together the pistachios, za’atar, and salt in a shallow bowl.
- Coat. Coat the salmon with olive oil, and dip the side without skin in the pistachio mixture, lightly pressing it into the fish.
- Bake. Place the coated salmon fillets on a baking tray (pistachio-side-up). Bake until the salmon is fully cooked throughout, about 12 to 15 minutes (it will be opaque and flake easily with a fork).
- Enjoy. Serve with lemon wedges to squeeze on top.
Notes
- Net Carbs: 5g per serving
- Storage: Cool to room temperature, and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating: First thaw it if it was frozen, and then let it sit at room temperature for 10 to 15 minutes while your oven preheats to 275F. Put the salmon on a baking tray, spritz it with a little water, cover it with foil, and put it in the oven until warm throughout, about 15 minutes. You can also reheat it on the stovetop in a covered skillet over low heat with a splash of water in the pan.
- Pistachio Tips:
- Don’t chop the pistachios too finely for this recipe, or you won’t end up with a thick coating and you’ll lose the crunch factor.
- If you’re having trouble getting the pistachio-za’atar mixture to stick to the fish, simply put the fish onto the baking tray and sprinkle the mixture on top.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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