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Best Easy Baked Pistachio Parmesan Crusted Salmon Recipe

baked pistachio parmesan crusted salmon - featured image

This quick and easy baked salmon features a crunchy, salty, nutty pistachio Parmesan crust that transforms simple fillets into a restaurant-quality meal in under 20 minutes. Perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each)
  • 1/2 cup shelled pistachios (unsalted)
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 lemon (zest and juice)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the pistachios in a food processor and pulse 5 to 7 times until coarsely chopped (not a fine powder). Transfer to a small mixing bowl.
  3. To the bowl, add the Parmesan cheese, panko breadcrumbs, lemon zest, minced garlic, dried oregano, and olive oil. Stir with a fork until well combined and crumbly.
  4. Pat the salmon fillets very dry with paper towels. Place them on the prepared baking sheet, skin-side down. Season the tops generously with salt and black pepper.
  5. Divide the pistachio mixture evenly among the fillets. Press the mixture firmly onto the top of each fillet to form an even layer.
  6. Bake on the middle rack for 10 to 12 minutes, until the salmon flakes easily with a fork and the crust is golden brown. For medium-rare, aim for an internal temperature of 125°F (52°C); for well-done, 140°F (60°C).
  7. Remove from the oven and let rest for 2 minutes. Squeeze the juice of half a lemon over the fillets before serving.

Notes

Pat the salmon bone-dry for a crispy crust. Don’t over-process the pistachios—leave some chunks for texture. Let the salmon come to room temperature before baking for even cooking. Use a meat thermometer for perfect doneness. The crust mixture can be made up to 2 days ahead and stored in the refrigerator.

Nutrition

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