Maple Pistachio Salmon Fillets (Printable)

Maple-glazed salmon with a crunchy pistachio crust. Sweet, savory, and nutty in every bite.

# Ingredient List:

→ Fish & Glaze

01 - 4 salmon fillets (about 6 oz each), skin removed
02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons Dijon mustard
04 - 1 tablespoon olive oil
05 - 1 tablespoon fresh lemon juice
06 - Salt and freshly ground black pepper, to taste

→ Crust

07 - ½ cup (about 2.5 oz) shelled unsalted pistachios, roughly chopped
08 - 2 tablespoons panko or gluten-free breadcrumbs
09 - 1 teaspoon fresh lemon zest
10 - 1 tablespoon fresh parsley, finely chopped

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.
02 - In a small mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, lemon juice, salt, and pepper until smooth and well combined.
03 - In a separate bowl, combine the chopped pistachios, panko breadcrumbs, lemon zest, and parsley. Toss gently to distribute the ingredients evenly.
04 - Pat the salmon fillets thoroughly dry with paper towels and arrange them on the prepared baking sheet, spacing them at least 1 inch apart.
05 - Using a pastry brush, generously coat the top and sides of each salmon fillet with the maple-mustard glaze, reserving a small amount for basting if desired.
06 - Gently press the pistachio mixture onto the glazed surface of each fillet, forming an even, cohesive crust that adheres well to the fish.
07 - Bake on the center rack for 15 to 20 minutes, until the salmon is opaque throughout and flakes easily with a fork, and the pistachio crust is golden brown.
08 - Remove from the oven and let rest for 2 minutes. Serve immediately alongside roasted vegetables, quinoa, or a fresh green salad.

# Expert Advice:

01 -
  • The sweet maple glaze caramelizes in the oven and creates this gorgeous sticky crust that seals in every drop of moisture.
  • Pistachios bring a buttery crunch that makes this feel like something you would order at a nice restaurant.
02 -
  • If you marinate the fillets in half the glaze for 30 minutes before baking, the salmon absorbs way more flavor deep into the flesh.
  • Watch the oven closely after the 15 minute mark because pistachios go from golden to burnt surprisingly fast.
03 -
  • Rough chop the pistachios by hand instead of using a food processor because uniform machine-ground pieces lose the satisfying texture contrast.
  • Let the glazed fillets sit for two minutes before pressing on the crust so the glaze thickens slightly and grips the nuts better.

Go Back