Best Pistachio Lime Baked Salmon
Best Pistachio Lime Baked Salmon is a delicious seafood entree with 6 ingredients, an easy salmon recipe that comes together in 25 minutes.
Friends, if you’ve been reading Reluctant Entertainer for a while, you will know that I like simple recipes, preferably to be shared with friends or family. Most recipes here are quite simple, some a bit more complicated. But this Best Pistachio Lime Baked Salmon with brown sugar, anyone can make!
Best Pistachio Lime Baked Salmon
This Pistachio-crusted salmon tastes like a gourmet dish you’d enjoy in a restaurant, and prepared in less than 25 minutes!
Why I love this recipe
- It takes less than 20 minutes to make!
- Makes the perfect weeknight dinner.
- Is an impressive main course for company–we’ve served this many times to dinner guests.
As mentioned, this Pistachio Lime Baked Salmon recipe is one of my favorite dinner party main entrees! If you love salmon, pair this recipe with these roasted veggies, green beans, or these baked potatoes.
Gather these ingredients:
- Salmon filet
- Dark brown sugar
- Pistachio nuts: we buy them already shelled
- Lime: fresh is best
- Dill: fresh is best, but you can double the amount if you use dry dill
- Black pepper: fresh black cracked pepper is best
How do you make pistachio salmon?
For a quick pistachio salmon, take 5 simple ingredients (that I bet you have stocked in your kitchen), plus the salmon, and mix together to press on top of a delicious salmon filet. Everyone asks where I get my salmon, and we usually buy it at Costco.
You can make this topping ahead of time. Press onto the filet, bake, and serve!
If you want to replace the dark brown sugar for coconut sugar, we’ve tried that, too!
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 and bake for 12-15 minutes.
That’s right, in about 12 minutes, your main dish is ready for serving!
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!
Most people overcook salmon, so this technique works every time!
Tips and substitutions:
- You can swap out the pistachios for chopped macadamia nuts, pecans, or almonds.
- We buy shelled pistachio nuts from Costco, and they are “roasted and salted.”
- You can swap out the lime for lemon or orange.
- How to store: Store in an airtight container in the refrigerator for up to 3 days. The leftovers (cold) are great in a salad.
- How to reheat: We love to reheat the salmon in our air fryer for 5-10 minutes. The second option is to reheat in the microwave for about 45 seconds.
So this, my friends, is an example one of the most comforting salmon dishes around. There are no exotic ingredients, nothing that cannot be sourced easily. Super simple, it’s a no-nonsense kind of main dish for your next dinner party!
Enjoy!
More salmon recipes to try:
Cashew Pesto Wild Sockeye Salmon with Heirloom Tomato
Oven Baked Salmon with Blackberry Barbecue Sauce
Perfect Air Fryer Salmon [Noble Pig]
Asparagus Salmon Foil Packets [Spend with Pennies]
How to Microwave Salmon [Savory Sweet Life]
Crispy Skin Salmon [Will Cook for Smiles]
Get the Recipe:
Best Pistachio Lime Baked Salmon
Ingredients
- 1 large salmon filet, or 6 salmon filets, 6 ounces each
- 1 cup pistachio nuts (shelled, roasted & salted), chopped
- ½ cup dark brown sugar, packed, or coconut sugar
- 3 Tbsp. lime juice, fresh lime is best
- 2 Tbsp. dill weed, fresh or dried (double), or add both!
- 3 tsp. pepper, add more if you love pepper!
Instructions
- 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.)
- After rinsing, pat salmon filets with paper towel to remove any excess water.
- Combine the rest of the ingredients in a small bowl. Spoon over the salmon.
- Bake at 425 for 12-15 minutes or until the fish is done.
- 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 ready!
- Remove from the oven immediately and serve.
Notes
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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...
I made this for dinner tonight and it is delicious but seems REALLY spicy hot – is the 3 teaspoons of pepper a misprint in the recipe or is it just meant to be a very spicy dish? Not a complaint at all because we love spicy food, but just curious :)
The 3 tsp. is correct! :)
Could you use a different nut? My husband doesn’t care for pistachios. If so, which one would you recommend? Thanks so much!
Yes, cashew and macadamia is good, too. Even pecans!
I’m wondering how this pistachio topping would be with chicken??
Fantastic! It’s on my list to make for a recipe here on RE! :) come back and tell me how you liked it?
wow this salmon dish looks amazing I’m definitely pinning to make later. I love the idea of the crunchy pistachios on top.
I’m preparing this for dinner tonight. The recipe doesn’t say if the pistachios are salted or not. Purchased the unsalted, what is your recommendation for amount of salt if any?
Thank you
Yes, roasted and salted pistachio nuts. I’d add 1/2 tsp. of salt. :)
We use shelled, roasted and salted (from Costco).