Sweet and Zesty Pistachio Crusted Fish

Top down view of pistachio crusted salmon side with lime wedges and fork.

This sweet and zesty pistachio crusted salmon makes a fantastic centrepiece perfect for any occasion. It requires very little effort and is one of the most delicious ways of serving salmon.

Course Dinner, Party Food

Cuisine International

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 266kcal

Author Monika Dabrowski

Equipment

Large baking sheet

Ingredients

2 pounds salmon side boneless, with skin
⅔ cup pistachios 3.53oz, chopped
1⅓ tablespoons butter salted or unsalted, melted
1½ tablespoons teriyaki sauce
1 teaspoon Dijon mustard
½ teaspoon black pepper
Zest of 1½ limes plus lime juice for serving

US Customary - Metric

Instructions

Start by preheating the oven to 375F/ 190 C/ gas mark 5. Line a large baking sheet with parchment. Place the fish on top skin side down and set aside.
Make the coating mixture by combining the teriyaki sauce with the mustard. Spread it evenly over the top of the salmon, season with pepper and scatter the lime zest. Set aside while you prepare the pistachios.
Roughly chop the pistachios and stir in the melted butter (along with a pinch of fine sea salt if using unsalted butter). Alternatively pulse the pistachios in a food processor if you prefer.
Spread the pistachios over the top of the salmon gently pressing down. Bake in the centre of the oven for 20-22 minutes or until fully cooked. Remove from the oven and serve immediately.

Notes

Pat your fish dry before adding the coating mixture.
Your fish does not need to be seasoned with salt (the coating mixture is salty) but add a pinch of fine sea salt to the pistachio mixture (unless using salted butter).
I do not recommend using ready salted pistachios (the mixture will be too salty).
As with any fish recipe, it is important not to overcook the salmon as it might come out of the oven a little dry. Cooking times may vary depending on the thickness of your fish.
Best served immediately.
Leftover pistachio crusted salmon can be refrigerated and served cold or hot the next day.
Freezing: Assemble the recipe as per Instructions, place on a tray, cover and freeze for up to 3 months. Cook from frozen in a preheated oven as per Instructions (add a few extra minutes to ensure the fish is fully cooked).

Nutrition