This healthy Pistachio-Crusted Salmon will keep you on track while filling your plate with tangy and nutty flavors! So easy to make in 15 minutes, it’s the perfect one-pan meal you can turn to on hectic weeknights or for meal prep.
I’m always looking for new ways to spice up salmon fillets. This healthy seafood is a great go-to for both dinners and meal prep, but it always helps to add a flavorful twist now and then. My quinoa crusted salmon and pan-seared salmon burgers are just a few favorites next to this keto and paleo-friendly Pistachio-Crusted Salmon!
Every bite of this tender, pan-fried salmon is packed with nutty, citrusy, and tangy flavors and lots of crunch from the pistachio coating. It’s made with a short list of simple ingredients, and dressed in a dijon dressing for an extra zing.
This meal is truly hearty and healthy, and the perfect partner to sauteed asparagus, brussels sprouts, and zucchini noodles.
- It’s naturally gluten free, dairy free, paleo, and keto-friendly. A quadruple threat!
- Every bite is packed with sweet and tangy flavors, plus you can’t beat the crunch from the pistachio crust.
- It’s a one-pan, 15-minute healthy dinner recipe!
- Salmon fillets - Wild-caught fresh salmon fillets are my favorite and will give you the best results. You can use frozen salmon as well, but make sure to thaw the fish before coating and cooking.
- Dijon dressing - This sweet and tangy blend of dijon mustard, honey, lemon juice, salt, and black pepper will infuse more flavor into the salmon and help the crushed nuts stick.
- Pistachios - Finely chopped pistachios will coat the fillets, give each bite salty and nutty flavors, and add a pop of green to this simple dish.
Step 1: Make the dressing. Whisk the mustard, honey, lemon juice, salt, and pepper together in a small bowl.
Step 2: Chop the pistachios. Finely chop the pistachios with a knife or pulse them in a food processor or blender until they’re in very small pieces (but not a powder). Transfer them to a shallow bowl or plate.
Step 3: Coat the salmon. Brush some dijon dressing onto the flesh of each salmon fillet. Dip them dressing-side down into the crushed pistachios.
Step 4: Pan-fry the salmon. Heat some olive oil in a skillet over medium heat. Place a fillet flesh-side down on the hot pan and cook for 1 minute. Flip, cover the pan with a lid, and cook until the fish is flaky. Serve with your favorite healthy sides and enjoy!
Expert tips and FAQs
- Make sure to pat the salmon dry with a paper towel first to help the crushed nuts stick to the fish.
- Garnish the cooked and crusted fish with lemon zest or juice for added brightness.
- If you don’t need this recipe to be paleo, try adding a bit of parmesan cheese or panko breadcrumbs to the pistachio mixture for extra saltiness, crunch and flavor.
- Pair each crusted fillet with mashed sweet potatoes, broccoli, cauliflower rice, carrots, or potato wedges for dinner or a protein-packed lunch.
Can you bake pistachio salmon instead of pan frying?
Yes! To do so, prepare and coat your salmon as normal. Place your coated fillets onto a lined baking sheet and pop them into a 400°F oven for 10-15 minutes or until the internal temperature of your fish reads at least 125°F.
How can you tell when salmon is done cooking?
The best way to tell if your salmon is done cooking is to take a fork and gently run it across the meat. If the fish flakes easily, you know your salmon is done! Alternatively, use an instant read thermometer to ensure the thickest part of the fillet has reached an internal temperature of 125°F.
What can you use instead of pistachios?
Any other paleo-approved nuts such as almonds, walnuts, pecans, macadamia nuts, or cashews can be substituted for the pistachios. You could also dip your fillets into a mixture of coconut flour and almond flour for a crispy, bread-like coating.
How long can you store salmon?
The pre-cooked or leftover pistachio-crusted salmon is perfect for meal prep because it stores well in an airtight container in the fridge for up to 4 days.
To reheat, place the fish in the microwave for about 1 minute. Or, use a hot skillet to help retain the crunch.
More paleo salmon recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 4 salmon fillets
- 1 ½ tablespoon dijon mustard
- 2 teaspoon honey
- 1 ½ teaspoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup pistachios
- 1 tablespoon olive oil
- In a small bowl, whisk the mustard, honey, lemon juice, salt, and pepper together.
- Blend the pistachios in a small blender, or finely chop them by hand; pour them onto a small plate.
- Brush the mustard mixture onto the salmon, then dip the salmon fillets into the crushed pistachios.
- Heat the olive oil in a large skillet over medium heat, then add the salmon skin side up and cook for 1 minute. Use a spatula to carefully slip the salmon over, cover the skillet and continue cooking the salmon for 3-5 more minutes until the salmon can easily be flaked with a fork. Enjoy!
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