Pistachio-Crusted Salmon
Ingredients
- 1/4 cup crushed pistachios
- 2 tablespoons panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon butter melted
- 4 salmon fillets 6-ounce, skin-on, center cut
- salt to taste
- ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 4 lemon wedges for serving
Method
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine crushed pistachios, panko, Parmesan cheese, and melted butter until evenly mixed.
- Season salmon fillets lightly with salt and black pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium heat. Place salmon flesh-side down and sear for 2 to 3 minutes.
- Turn off the heat and carefully flip the salmon so the skin side is down.
- Brush the tops of the salmon fillets with Dijon mustard, then press the pistachio mixture evenly onto each piece.
- Transfer the skillet to the oven and bake until the salmon flakes easily with a fork, about 10 to 12 minutes.
- Serve immediately with lemon wedges.
Notes
Salmon fillets about 1 to 1¼ inches thick work best. Pistachios can be crushed in a small food processor or by placing them in a sealed bag and gently pounding with a mallet.