Pistachio-Crusted Salmon

Pistachio-Crusted Salmon

4.5 of 5 (98)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.0
  • Total Fat: 10.7 g
  • Cholesterol: 42.5 mg
  • Sodium: 180.4 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 18.8 g

View full nutritional breakdown of Pistachio-Crusted Salmon calories by ingredient
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Turn any night into a special occasion with this 20-minute meal inspired by a Parisian bistro. Turn any night into a special occasion with this 20-minute meal inspired by a Parisian bistro.
Number of Servings: 4


    4 3-ounce salmon fillets (preferably WIld Alaskan)
    1 T Dijon mustard
    1/4 cup breadcrumbs
    1/2 oz pistachios, shelled (about 25)
    1 clove garlic, minced
    1 shallot, minced
    nonstick cooking spray
    salt and pepper to taste


I first had pistachio-crusted salmon on a first date in Paris. While the meal was delicious, I barely ate a bite because we were talking so much. Now I make this for special occasions and remember that very special time in my life.


Makes 4 servings.
Preheat oven to 425 degrees. In a food processor or with a knife, chop pistachios until they are about the size of the bread crumbs. Mix with breadcrumbs, minced garlic and minced shallots and place on a deep plate.
Season fish with salt and pepper. Spread mustard evenly over one side of fillets, then press salmon into mixture on that same side.
Place on baking sheet coated with nonstick cooking spray. Bake 10 minutes, or until top is browned and fish is cooked through.

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Member Ratings For This Recipe

  • Incredible!
    31 of 31 people found this review helpful
    WOW!!!! This recipe was the best salmon I've ever had. I served it with sauteed asparagus and mushrooms, added a touch more garlic and skipped the salt. It didn't need salt. My boyfriend is VERY impressed and threatened to eat the rest if my roommate doesn't get home soon. - 4/25/12

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  • Very Good
    15 of 15 people found this review helpful
    I made this dish for my parents tonight and they loved it! I used tilapia and salmon. I liked the tilapia better! It is an awesome dish! - 3/1/09

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  • Very Good
    13 of 14 people found this review helpful
    Great recipe! We made it today using tilapia fillets and spicy brown mustard, because that's what we had on hand. Definitely something we'll serve again. We're also going to try the topping on chicken tenderloins, soon. - 4/1/12

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  • Incredible!
    12 of 12 people found this review helpful
    A quick and easy way to pack incredible flavor into a fish fillet, chicken tenders, or pork cutlets. Just the right amount of elegance! No shallots... use yellow onion, or sprinkle with fresh chives. Omit the salt if the pistachios are salted. - 10/3/12

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  • 10 of 18 people found this review helpful
    I love my salmon very plain, but this crust would go really well with chicken breast or pork fillet, I think, so I'm saving the recipe. - 7/14/12

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