Best Pistachio Salmon Recipes

PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
• Lightly season salmon fillets with salt and pepper on both sides.
• Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

PISTACHIO CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.
• Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)
• Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.
• Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter.
• Remember the fish needs to rest outside of the oven for at least 5 minutes. It will continue to cook, so remove the salmon from the oven with this in mind. Enjoy.

EASY PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
• Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.

SALMON WITH PISTACHIO-BASIL BUTTER

Steps:

• Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerate until well chilled. (Pistachio butter can be prepared up to 4 days ahead.)
• Preheat oven to 400°F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Transfer salmon to plates. Garnish with basil if desired and serve immediately.

PISTACHIO BAKED SALMON

Steps:

• Preheat oven to 425°. Place salmon in a greased 13x9-in. baking dish. Combine remaining ingredients; spoon over salmon., Bake, uncovered, 12-15 minutes or until fish flakes easily with a fork.

OVEN-ROASTED PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
• Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
• Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

ROASTED PISTACHIO SALMON WITH MAPLE WHISKEY SAUCE

Steps:

• 1. Marinate salmon in 1/3 cup whiskey in zip-lock bag for at least 2 hours in refrigerator. Preheat oven to 350 degrees.
• 2. Combine butter, maple syrup, brown sugar and 2 tablespoons of whiskey together in a saucepan. Cook on high heat till almost boil then simmer reducing heat until you have a thicker consistency, about 15 minutes. Reserve ½ of the mixture, set aside and keep warm.
• 3. Place salmon on a foil lined cookie sheet or baking pan sprayed with non-stick spray then lightly baste with the remaining whiskey sauce on both sides. Bake for 25-30 minutes, basting twice during the baking. Time in cooking may vary depending on the thickness of the salmon. Discard the used basting sauce.
• 4. Baste one last time with fresh reserve whiskey sauce and sprinkle with the roasted pistachios just before serving. Lightly drizzle with whiskey sauce and serve hot. Perfect with a Rice Pilaf and/or Asparagus Also, this works just fine WITHOUT the Whiskey if you don't want to cook with the liquor.

PISTACHIO BAKED SALMON

Steps:

• Preheat oven to 425°F.
• In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
• Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan.
• Measure thickness of fish.
• Spoon pistachio mixture evenly on each fillet.
• Gently press in place to form a crust.
• Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
• Pass pesto to serve with fish.

ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE

Steps:

• Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
• Prepare the vinaigrette.
• When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
• Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
• Cut the salmon into strips and put them in the bowl with the pasta.
• Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
• Top with chopped parsley and refrigerate for several hours.
• Remove and let it come to room temperature and serve.

SALMON CRUSTED PISTACHIO PESTO

Steps:

• Spread pesto on top of salmon fillet skin side down.
• roast at 450 degrees on parchment paper for about 10-15 minutes begins to flake when pressed with a fork.

PISTACHIO SALMON

Steps:

• Preheat oven to 400°. In a shallow bowl, toss pistachios with bread crumbs and cheese., Place salmon on a greased foil-lined 15x10x1-in. pan, skin side down; sprinkle with salt and pepper. Top with pistachio mixture, pressing to adhere. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

PISTACHIO CRUSTED SALMON

Steps:

• Preheat the oven to 400°F and line a baking tray with parchment paper.
• Pat the fish dry with a paper towel and divide the fillet into three uniform portions.
• Sprinkle salt and pepper on the skin, and lay it skin-side down on the parchment-lined baking tray.
• Combine the mustard and chives in a small bowl.
• Spread one-third of the mixture evenly on each piece of fish.
• Next, sprinkle the crushed nuts on top of the mustardy salmon and pat them down gently to make sure they stick.
• Place the tray in the oven for about 10 minutes or until the salmon is cooked through to your desired doneness. If you're cooking a whole 1-pound filet, you may need to increase the baking time to 15 minutes.
• Take the salmon out of the oven and let the fillets rest for a few minutes before serving.

PISTACHIO-CRUSTED SALMON CAKES

Steps:

• In a large nonstick skillet, bring 4 cups water to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Remove from pan and cool slightly. , In a large bowl, combine the egg, bread crumbs, mustard, lime zest, salt and pepper. Shred salmon with two forks; fold into bread crumb mixture. Shape into eight patties. Coat both sides with pistachios., In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown. Serve with lime wedges.

SALMON WITH PISTACHIO BASIL BUTTER

Steps:

• In food processor, combine butter, pistachios, garlic, basil and lime juice.
• Season with salt and pepper.
• Refrigerate.
• Preheat oven to 400.
• Place salmon in buttered baking dish and cover with wine.
• Season with salt and pepper.
• Bake till opaque--about 10 minutes Place 2-3 tablespoons of butter mixture on each piece of salmon.
• Continue baking until done in center-about 5 more minutes or more (depending on thickness of your salmon).
• Garnish with additional basil leaves.
• Serve with rice or angel hair pasta.

PISTACHIO-CRUSTED SALMON WITH RAINBOW VEGETABLE CREAM

Steps:

• Pulse croutons and pistachios in a food processor until finely chopped. Whisk egg white with water. Pat salmon fillets dry; dip in egg white, then roll in crouton-pistachio mixture. Refrigerate 30 minutes. Meanwhile, combine cream cheese, lemon juice, dill and capers until well blended. , Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, squash, pepper and salt; cook and stir until tender and lightly caramelized, 6-8 minutes. Remove., In same skillet, heat remaining oil over medium heat. Add salmon; cook 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, 8-10 minutes. Serve vegetables with salmon; top with sauce. Sprinkle with radishes. If desired, serve with lemon wedges.

SORREL PISTACHIO PESTO WITH SEARED SALMON

Steps:

• Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto. Remove the salmon from refrigerator to come to room temperature.
• Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough). You should have about 4 packed cups of sorrel leaves.
• Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand. Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts. With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth. Season with about 1 1/4 teaspoons salt. Spoon about 2 heaping tablespoons of pesto on the bottom of each plate. Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown. For best use, keep in the refrigerator up to 3 days.
• Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt. Turn up the heat to medium-high and add the remaining 1 tablespoon oil. When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil. Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release. Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total. Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes. Remove from the pan and place the salmon skin-side up on each plate and serve.

PISTACHIO & BROCCOLI PESTO-CRUSTED SALMON

Steps:

• Preheat oven 375 degrees. Line baking sheet or spray.
• Place pistachios in food processor and pulse until roughly chopped, then remove. Add rest of pesto ingredients and pulse until chunky puree, adding water or more olive oil if needed.
• Place slamon on baking sheet skin side down. Spread pesto evenly over fillets. Sprinkle with pistachio nuts. Bake 10-12 minutes until salmon is just cooked. Serve immediately.

PISTACHIO CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• 1. In a shallow dish or pan, combine pistachios, garlic, salt and pepper. Dredge salmon in pistachio mixture. Press the fish gently into mixture to coat.
• 2. In a frying pan/skillet, heat oil over medium-high heat. Add salmon to pan and cook 4-5 minutes or until browned on the first side. Lower heat to medium. Turn salmon to second side and cook for 5-7 minutes. Check for doneness with a fork. Fish is done when it flakes easily. Remove from pan and top with Lemon Cream Sauce (below)
• 3. Lemon Cream Sauce 1/2 tablespoon butter 1/2 tablespoon all-purpose flour 1/2 cup chicken broth 1/4 cup heavy whipping cream 2 teaspoons of lemon zest 1/8 cup lemon juice 1/2 teaspoon salt 1/8 teaspoon ground white pepper
• 4. In a small saucepan, melt butter over medium-high heat. Add flour, whisking continuously until combine. Cook for 2 minutes. Reduce heat to medium, stir in cream and broth. Simmer for 3 minutes or until thickened, whisking frequently to avoid lumps. Add lemon juice, lemon zest, salt and pepper, whisking to combine. Cook for 2 minute whisking constantly. Plate the salmon and top with the sauce. Garnish with additional chopped pistachios.

PISTACHIO CRUSTED SALMON

Steps:

• Preheat oven to 350 degrees.
• Place an iron skillet or griddle in the oven and allow to heat while preparing the fish.
• Place the pistachio kernels, pepper and cilantro in the food processor bowl.
• Pulse several times to coarsely chop the nuts.
• Pour mixture into shallow bowl or dish.
• Wash the salmon fillets and pat dry with paper towel.
• Mist or drizzle olive oil lightly on both sides of fish fillets.
• Dip both sides of the fillets in the nut mixture, pressing down slightly.
• Spray the preheated skillet with non-stick cooking spray.
• Place fillets on skillet and mist lightly with olive oil.
• Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily.

PISTACHIO CRUSTED SALMON OR CHICKEN

Steps:

• Marinate fillets or breasts in wine, soy sauce, ginger, ½ sesame seeds, ½ olive oil. Combine pistachios, garlic and sesame seeds. Place fillets or breasts on a greased baking sheet. Brush tops of each filet with olive oil and then top with pistachio mixture. Bake at 350F for 25-30 minutes.