Pistachio Baked Salmon is a really unique way to serve salmon. The pistachio topping is a perfect pairing with fish!
If you are a lover of both salmon and pistachios, then you’re going to love this dinner recipe. In recent years, pistachios can be found already shelled (so that work of shelling all of them doesn’t have to happen!) That makes this recipe super easy to make.
Ingredients needed:
- salted, dry-roasted pistachio nuts
- brown sugar
- freshly squeezed lemon juice
- dried dill (use fresh dill, if you’d like)
- coarsely ground black pepper
- salmon filets
How to make Pistachio Baked Salmon:
The complete, printable recipe is at the end of this post.
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Preheat the oven to 425°F.
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In a small bowl, combine the pistachio nuts, brown sugar, lemon juice, dill weed, and pepper; set aside.
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Place the salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure the thickness of the fish. Spoon the pistachio mixture evenly on each fillet. Gently press in place to form a crust.
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Bake 6 to 8 minutes for each ½-inch thickness of fish or until the fish flakes easily when tested with a fork.
Move the pistachio baked salmon filets to a platter for serving. Sprinkle a little more dill on top of the salmon, if you’d like.
I like to serve this pistachio salmon over a bed of noodles. Toss some hot cooked noodles with a couple of spoonfuls of prepared pesto sauce, and that’s a delicious way to enjoy it. Alternately, you can serve with a veggie or a salad. It’s a pretty amazing way to eat salmon. Enjoy!
Recipes Using Pistachios:
- Chocolate Pistachio Cut-Outs
- White Chocolate Peppermint Pistachio Bars
- Pistachio Fluff Salad
- Orange Pistachio Biscotti
- Pistachio Muffins
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Pistachio Baked Salmon
Ingredients
- 1 cup salted dry-roasted pistachio nuts, chopped finely
- ½ cup packed brown sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried dill weed
- 1 teaspoon coarsely ground black pepper
- Six 6-ounce skinless salmon fillets
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine the pistachio nuts, brown sugar, lemon juice, dill weed, and pepper; set aside.
- Place the salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure the thickness of the fish. Spoon the pistachio mixture evenly on each fillet. Gently press in place to form a crust.
- Bake 6 to 8 minutes for each ½-inch thickness of fish or until the fish flakes easily when tested with a fork.
Notes
- Serving suggestion: Serve over hot cooked linguine tossed with pesto.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
