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Pistachio Crusted Salmon

Updated: Dec 23, 2022


  1. Two-8 oz wild Salmon Filets

  2. 1/4 cup of roasted Pistachios (2 tbsp extra for coating salmon)

  3. 2 tsp coarse ground Dijon Mustard

  4. 2 tsp Maple Syrup

  5. 1/4 tsp Celtic or Himalayan salt and pepper

  • Preheat oven to 350 degrees.

  • Pulse pistachios in a food processor. You don’t want whole chunks, but you don’t want meal (like powder) – about in the middle. You want it to stick to the salmon but still have good crunch.

  • Mix coarse ground Dijon and maple syrup. Add salt and pepper to taste. If you like it a little sweeter, you can add more maple syrup.

  • Coat the salmon top, bottom and sides with your Dijon maple syrup mixture.

  • Place pistachios on a plate or wide bottom bowl.

  • Gently place salmon on top of the pistachio mixture (top-down). Push gently so that the pistachio mixture sticks to the salmon. Coat sides of salmon by hand or gently turn to press sides down.

  • Place salmon in a Pyrex baking dish or on an oven pan.

  • Preheat oven to 350 degrees. Bake for 20-25 minutes.

  • Let rest five (5) minutes.

-Anne Deni B.Sc. FdNu, Clinical Nutritionist

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