Maple Pistachio Salmon (Print Version)

Salmon fillets with maple glaze and crunchy pistachio crust, balancing sweet and nutty flavors perfectly.

# What You Need:

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

07 - ½ cup (2.5 oz) shelled unsalted pistachios, roughly chopped

08 - 2 tablespoons panko or gluten-free breadcrumbs (optional, for extra crunch)

09 - 1 teaspoon lemon zest

10 - 1 tablespoon fresh parsley, finely chopped (optional)

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.

02 - In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, lemon juice, salt, and pepper until well combined.

03 - In a separate bowl, combine the chopped pistachios, panko breadcrumbs (if using), lemon zest, and parsley. Toss to distribute evenly.

04 - Pat the salmon fillets dry with paper towels and arrange them on the prepared baking sheet.

05 - Brush each salmon fillet generously with the maple-mustard glaze, coating the entire top surface.

06 - Press the pistachio mixture firmly onto the glazed top of each fillet, forming an even, adhered crust.

07 - Bake for 15 to 20 minutes, until the salmon is opaque throughout and flakes easily with a fork, and the crust is golden brown.

08 - Transfer to plates and serve immediately alongside your choice of roasted vegetables, quinoa, or a fresh green salad.

01 -

The sweet maple glaze caramelizes in the oven and creates this sticky, glossy coat that makes the salmon taste like it came from a fancy restaurant.
Pistachios bring a buttery crunch that contrasts beautifully with the soft, flaky fish.
It looks impressive enough for a dinner party but comes together in thirty minutes with almost zero effort.

02 -

If you marinate the salmon in half the glaze for thirty minutes before baking, the flavor sinks deeper into the fish and the result is noticeably richer.
Watch the oven carefully after the fifteen minute mark because pistachios can go from perfectly golden to burnt in under a minute.

03 -

Chop the pistachios by hand instead of using a food processor so you get varied textures, some chunky and some fine, which makes the crust more interesting.
Take the salmon out of the fridge fifteen minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.