Pistachio Crusted Salmon with Lemon and Herbs
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- Food processor
- Chef's knife
INGREDIENTS
- 2 pounds/900 grams salmon fillet, skin on or off
- 1 cup tightly packed cilantro, parsley, dill, and basil
- 1/4 cup pistachios, roasted
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tablespoon finely grated lemon zest
- 1 tablespoon honey
- Salt and black pepper, to taste
INSTRUCTIONS
- Heat the oven to 375°F (190°C).
- In a food processor or blender, combine the herbs, pistachios, olive oil, lemon juice, lemon zest, honey, and a generous pinch of salt. Blend until a thick, textured paste forms.
- Place the salmon in a baking dish or on a parchment-lined sheet pan. For color and added aroma, arrange thin slices of orange underneath the fish, if desired. Season the salmon with salt and black pepper, then spread the pistachio-herb paste evenly over the top.
- Bake for 18 to 20 minutes, or until the salmon is just cooked through and flakes easily with a fork. Let rest for a few minutes before serving.
FAQ
Can I make pistachio crusted salmon ahead of time?
You can prepare this salmon a few hours in advance by blending the herb-pistachio paste and spreading it over the fish. Cover the prepared salmon and refrigerate it until ready to bake. For best results, bring it to room temperature for 15 to 20 minutes before placing it in the oven. While the dish is best enjoyed freshly cooked, leftover pistachio crusted salmon can be gently reheated or served cold over salads the next day without losing its flavor. Avoid freezing once baked, as the crust can become soggy.
What can I serve with pistachio crusted salmon?
Pistachio crusted salmon pairs well with a variety of sides. For a balanced plate, try it with lemon couscous, roasted vegetables, herbed rice, or a crisp fennel and citrus salad. Mashed cauliflower or sweet potatoes also make good accompaniments. Since the topping is rich and flavorful, aim for sides that offer contrast—something tangy, fresh, or mildly creamy. A yogurt-based dill sauce or a simple vinaigrette-dressed arugula salad works especially well to highlight the bright, herby notes of the pistachio crusted salmon.
Can I use frozen salmon?
Frozen salmon works well as long as it’s properly thawed before cooking. Thaw the fillets in the refrigerator overnight or place them in a sealed bag submerged in cold water for quicker defrosting. Pat the salmon dry thoroughly before applying the pistachio-herb topping to ensure it adheres properly and the fish roasts evenly. Avoid using still-frozen salmon, as it will cook unevenly and release too much moisture, which can ruin the texture of the pistachio crust.
Is pistachio crusted salmon good served cold?
Pistachio crusted salmon is delicious served cold, especially as part of a salad or grain bowl. Once cooled, the flavors of the herbs and pistachios remain vibrant, and the texture of the crust holds up well if the fish is stored properly. Refrigerate leftovers in an airtight container and consume within two days. To serve cold, slice the salmon and serve over greens, quinoa, or couscous with a lemony vinaigrette or yogurt-based dressing.
Can I substitute other nuts in this recipe?
You can substitute other nuts like walnuts, almonds, pecans, or even cashews all work well, though each brings a distinct flavor and texture. Toasting the nuts lightly before blending enhances their taste. Be sure to use unsalted and roasted varieties to control seasoning. If allergies are a concern, sunflower seeds or pumpkin seeds (pepitas) are excellent nut-free alternatives that still provide crunch and richness. The key is to keep the ratio of nuts to herbs consistent for a balanced topping.
Can I cook pistachio crusted salmon in an air fryer?
This salmon can be successfully cooked in an air fryer, which helps achieve a crisp topping while keeping the fish moist. Preheat the air fryer to 375°F (190°C), place the salmon in the basket lined with parchment or foil, and cook for 10 to 12 minutes, depending on the thickness of the fillet. Make sure the pistachio-herb crust is firmly pressed onto the fish so it stays intact during cooking. Check for doneness by inserting a fork into the thickest part—the salmon should flake easily and be just opaque in the center.
Can I use skin-on salmon?
Yes! Place the salmon skin-side down on a parchment-lined sheet pan or greased baking dish. The skin will act as a natural barrier, helping to keep the fish moist during roasting. While the skin won’t crisp under the herbed topping, it can still be eaten or easily removed after baking. If you prefer not to eat the skin, leaving it on during cooking still helps preserve the texture of the fillet and prevents sticking to the pan.
