Pistachio Salmon with Lemon
This Baked Pistachio Crusted Salmon recipe comes together in 30 minutes. Serve Pistachio Salmon with Lemon and a side of veggies and salad.
Salmon is the most regularly cooked seafood in our home, and it’s so good for you! Today’s Pistachio Salmon is so easy to make, and it’s a real crowd pleaser. The salmon is tender and sweet, and the secret is to not overbake it, to make it moist and memorable.
Pistachio Salmon with Lemon
This Baked Pistachio Crusted Salmon is a quick weeknight dinner or impressive enough to serve at a dinner party. The combination of lemon, pepper, and pistachios gives the salmon a crunch, fresh taste.
Why we love this recipe
- We love this recipe because you can prepare it at home, bring it to a party; bake and serve in 12-15 minutes.
- Kids love this pistachio salmon!
- The leftovers are great served in wraps and salads.
- It’s an “anytime of year” salmon recipe.
If you’re making salmon for kids, we’ve found that small children love this Easy Salmon recipe made with crunchy barbecue potato chips. Serve dish with these potatoes, green beans, and this trifle dessert.
Ingredients for Baked Pistachio Lemon Salmon:
Feel free to replace the dark brown sugar for coconut sugar, as we’ve tried that, too! And if you love lime, try this BEST Pistachio Lime Baked Salmon recipe.
- Salmon filet
- Pistachios
- Brown sugar
- Lemon juice
- Dill weed
- Pepper
- Sea salt
How do you make Baked Pistachio Lemon Salmon?
Take 5 simple ingredients, plus the salmon, and mix together to press on top of a delicious salmon filet. Everyone asks where I get my salmon? We usually buy it at Costco.
Optional to make this topping ahead of time. Press onto the filet, bake, and serve!
- Prep the salmon: Place the salmon on a baking pan lined with parchment paper. Pat salmon filets with paper towel to remove any excess water.
- Make the topping: Chop or crush the nuts; add the rest of the ingredients together in a small bowl. Spread over the salmon.
- Bake the salmon: Bake until the fish is done. Remove from the oven immediately and serve.
One of my favorite tools in my kitchen is a small mini processor, which is erfect for chopping the nuts.
Buy mini food processor here (affiliate link): 3.5 cup Mini Food Processor.
How do you make moist salmon?
Don’t overcook the salmon. Use the back of a spatula to press down on the salmon to feel if it’s cooked. If the spongy feeling is gone, and the salmon is firm, then it is cooked!
If it feels spongy, it needs more cooking time.
Most people overcook salmon, so this technique works every time!
Here’s another baked recipe, Baked Cedar Plank Salmon recipe … super moist and YUM!
How long does it take to bake salmon?
Prepare the salmon and place on a baking sheet (parchment paper) or 9×13 sprayed baking dish. Preparing the salmon means I usually rinse the filets first.
Spoon the mixture over the salmon, pressing into the filet, and bake!
In about 12 minutes, your main dish is ready for serving!
Tips and substitutions:
- You can leave the filet whole, or cut into individual servings.
- Foil or parchment paper makes easy clean-up.
- Don’t overbake the salmon. Use the spatula method to make sure that it’s not overcooked. See tip above “how do you make moist salmon?”
- Swap out the pistachios for cashews, pecans, or your favorite nut.
- Replace the brown sugar with coconut sugar.
- Use lime instead of lemon.
- Add in maple for a “maple” flavor.
- Try different herbs, although we really love the dill flavor mixed with lemon, sugar, and pepper. YUM.
Next time you’re hosting, try this amazing fish recipe. With pistachios, black pepper, brown sugar and dill, it’s a guaranteed hit.
Let me know if you try this salmon this weekend. It’s our family favorite, so easy, and great for company, too!
More salmon recipes to try:
10-minute Maple Crusted Salmon [FoodieCrush]
Oven Baked Salmon with homemade Blackberry Barbecue Sauce
Baked Orange-Spiced Salmon Recipe
You can also find this recipe on my cookbook, Big Boards for Families. [We’ve updated this post from February 2015.]
Get the Recipe:
Baked Pistachio Lemon Salmon
Ingredients
- 1 ½ 2 lb. salmon filet or 6 salmon filets, 7 ounces each
- 1 cup pistachio nuts, chopped
- ½ cup packed brown sugar
- 3 T. fresh lemon juice
- 2 tsp. dill weed
- 1 ½ tsp. pepper
- Sea salt
Instructions
- Place the salmon on a baking pan lined with parchment paper.
- Pat salmon filets with paper towel to remove any excess water.
- Chop or crush the nuts; add the rest of the ingredients together in a small bowl.
- Spread over the salmon.
- Bake at 425 for 12-15 minutes or until the fish is done.
- Remove from the oven immediately and serve.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Abby plays a lullaby each night for her daddy? Precious. What a beautiful post, Sandy. Lean in…I like that.
Just subscribed to your blog.. What a great entry!!! Loved reading about your family and this pistachio salmon.. I’m definitely going to try this Lenten season… Looking forward to trying this
Thanks, Dawn! It’s a yummy recipe! ENJOY! Thanks for subscribing!
So beautiful and heart fulfilling was this post. The love you have with your Family really shines in your blog and I truly enjoy reading ALL you have to say. Your Family is soooo Blessed!
Also, I and my family enjoy the results of your recipes. This one is going to be great. Thank you so much, P
Thank you, Pat. And ENJOY the recipe!
Such a beautiful post Sandy. My oldest is starting preschool in the fall and I’m getting ready to wean Jacob from nursing. Bittersweet moments in life. <3
I rememeber when they were both babies, Liz. It goes back THAT fast! Thank you!
Love this :) I used to sing Somewhere Over the Rainbow for my parents all the time growing up! There’s something about it that makes it so special :)
I so agree, Jennifer. Thank you!!
I miss my girls, oh how I miss my girls! Our youngest is now a sophomore in college, but the photo of me wedged in the tiny closet in her first dorm room still represents my desire to be tucked in her pocket most days. And at the same time, my own wings have begun to spread a little more as I reach toward my own dreams, anew. It is bittersweet. Grief and gratefulness all intertwined and messy this letting go process, and yet so worth seeing them flourish and grow and become (and us too).
Thanks for the encouraging words, Judy. You’ve been there … :)
I love this post! Now that Jordan is at double digits…18 is looming. When she was an infant it seem SO far away. Now? Too close!
You have a wonderful family. I’m glad she has the violin and college just around the corner. I don’t look forward to the “empty nest” but I know it is what they must do.
Sounds like you are behind me, Karen. I’ll keep you posted! :)
YUM! Hugs to you as your go in to the final months of her HS years. I have 2 more years to go with our youngest. As of now she probably plans to stay local for school so will probably stay at home, but you never know what will happen.
I love doing salmon many ways…but I do think on the grill is my fave!
I’m ready for grilled salmon, Kirstin! I forgot your youngests is 2 years behind Abby!
I never cook salmon because I live in the South. You can not get it fresh here, but it looks so delicious and I would love to try some of your recipes.
You could also make this with frozen (defrosted) fillets, Beth. Give it a try!!
Do you have Trader Joe’s? There frozen salmon is some of the freshest (flash frozen on board after catch) and best priced anywhere. Just a thought!