This Panko and Pistachio Crusted Salmon is a home run for dinner! Wild Alaskan salmon topped with crispy panko and crushed pistachio… it’s such a tasty combo!
This salmon recipe is to. die. for.
The photo? You’ll have to cut me a teeny break on that one.
Things have been a bit on the wild side over here and I’m struggling to keep up. All chaos aside, I couldn’t let you live another day of your life without this recipe, even if it means posting a shoddy photo in the recipe card.
I’ll pop back in when things get less chaotic and update this bad boy with some snazzy new photos, deal?
Pistachio Crusted Salmon
Tender, flaky salmon with a crispy, flavorful crust… Your plate needs this.
Your FACE needs this!
Actually I need this, so if you have a few spare minutes, come on over for dinner!
This tender and flavorful pistachio crusted salmon recipe features my favorite technique for cooking fish.
The salmon filets are quickly pan fried to sear the crust, then baked in the oven for even cooking, yielding tender, flaky results that are sure to rock your plate!
We’ve made this one several times now and love it so!
This delicious dish tastes great straight up and sauceless, but if you’re a creature of habit, feel free to pair it with a squirt of fresh lemon juice or some zesty chipotle aoli!
side dishes for salmon
Looking for some scrumptious side dishes to pair with this pistachio panko salmon? Great! We love it with these Teriyaki roasted veggies. You can even make extra Teriyaki sauce to drizzle over the salmon. SO GOOD!
It’s also fabulous with my Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing <— long name but a seriously tasty recipe. On the simpler side, a zesty Healthy Tomato Cucumber Avocado Salad is always a great bet!
Pistachio Crusted Salmon
- 6-8 ounces wild Alaskan salmon (2 filets or one jumbo)
- 1/4 cup shelled pistachio nuts (salted or unsalted; up to you!)
- 1/4 cup chipotle panko bread crumbs (regular panko works great too)
- 2-3 tsp extra virgin olive oil
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp black pepper, or to taste
- Pre-heat your oven or toaster oven to 450 degrees F and line a baking sheet with foil.
- Finely chop your pistachios until they’re practically minced [the smaller the better!] using a chef’s knife or even a food processor if you so choose. Another method? Pour the nuts into a plastic bag and crush with a heavy bottle of wine or equivalent. [Hey… it works!] Toss together with panko and set aside.
- Next move on to the salmon.
- Heat a cast iron pan or skillet with a hearty drizzle of oil to high/medium-high heat and hold off on adding the salmon until you’re sure it’s hot.
- While you wait, season both sides of your salmon with garlic powder, salt and freshly ground black pepper or cayenne pepper.
- The wild salmon I buy always has the skin on one side; simply remove it with a knife or sear that side [unseasoned] first, it will peel right off after a minute or two! After removing the skin, season that side as well.
- Allow each side a minute or so on the hot skillet to sear [look for an opaque crust with a rare center], then ensure there’s still a bit of oil in the pan and coat one side of your salmon with the panko/pistachio mixture. Add as much or as little as you’d like!
- Flip the salmon filet, breading side down, and allow the topping to crisp for just under a minute or so.
- With a spatula, move the salmon to a foil lined baking sheet [pistachio side up] and bake for approximately 5-10 minutes, depending on the thickness of your filet.
- The result is a crisp, flavorful crust on the outside with a tender flaky inside.
If you get a chance to try this pistachio crusted salmon, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
More Scrumptious Salmon Recipes
- Sweet Chili Sriracha Salmon
- Cranberry Pecan Crusted Salmon
- Grilled Salmon Sandwiches
- Seared Salmon Tacos with Honey-Lime Slaw and Sriracha Ranch