Pistachio Crusted Salmon(Grilled or Baked)

This Pistachio Crusted Salmon is packed with flavor and surprisingly easy to make. Fresh salmon fillets are topped with a buttery mixture of crushed pistachios, breadcrumbs, and lemon zest, then grilled until tender and flaky. Cooking the salmon on a foil tray makes cleanup easy while helping the crust stay perfectly intact. This recipe is elegant enough for date night but simple enough for a weeknight dinner.

Ingredients

For the Salmon

• 4 salmon fillets (about 6 oz each)
• Salt and fresh ground black pepper, to taste

For the Dijon Glaze

• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp lemon juice
• 1 garlic clove, minced

For the Pistachio Crust

• ¾ cup shelled pistachios, lightly crushed
• ¼ cup plain breadcrumbs
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest
• 1 tbsp extra virgin olive oil

Optional Garnish

• Lemon wedges
• Extra chopped parsley
• Chopped pistachios

Equipment

• Charcoal grill (Weber Jumbo Joe, Go-Anywhere Grill, Kamado Joe, etc.)
• Heavy-duty aluminum foil
• Instant-read thermometer
• Small mixing bowls
• Zip-top bag and rolling pin or meat mallet

Directions

1. Preheat your grill to 400°F for indirect cooking.(or oven to 400°)

2. Place the pistachios in a zip-top bag and lightly crush them with a rolling pin or meat mallet until they resemble coarse breadcrumbs.

3. In a bowl, combine the crushed pistachios, breadcrumbs, parsley, lemon zest, and olive oil. Mix well.

4. In a separate bowl, whisk together the Dijon mustard, honey, lemon juice, and minced garlic.

5. Pat the salmon fillets dry and season lightly with salt and pepper.

6. Brush the tops of the salmon with the Dijon glaze.

7. Firmly press the pistachio mixture onto the tops of the salmon fillets.

8. Place the salmon on a lightly oiled piece of heavy-duty aluminum foil with the edges folded up to form a shallow tray.

9. Grill(or bake) over indirect heat for approximately 12–15 minutes, or until the salmon reaches an internal temperature of 125–130°F for moist, tender salmon.

10. Remove from the grill and let rest for 2–3 minutes. Garnish with extra parsley, chopped pistachios, and a squeeze of fresh lemon.

Tips

• Oven Option: Prefer to bake instead of grill? Place the pistachio-crusted salmon on a parchment-lined baking sheet and bake at 400°F for 12–15 minutes, or until the salmon reaches an internal temperature of 125–130°F for moist, tender salmon. For extra color and crunch, broil for the last 1–2 minutes, watching carefully so the pistachios don't burn.

• Preparing the salmon up to 1 hour ahead of time and refrigerating it uncovered helps the crust adhere even better.
• Cherry or apple wood adds a subtle smoky flavor that pairs beautifully with the pistachios and lemon.
• Avoid overcooking the salmon. It will continue cooking slightly after it comes off the grill.
• This recipe pairs wonderfully with foil asparagus, garlic mashed potatoes, wild rice, or a Caesar salad.

Enjoy! 🐟🌿🍋🔥