Pistachio-Crusted Salmon with Honey-Dijon Glaze
Salmon fillets brushed with a lemony honey-Dijon glaze and pressed with a crunchy pistachio-panko crust, then roasted until just flaky. An elegant weeknight dinner in 25 minutes.
25 mins
4 servings
Ingredients
- 4 Salmon, skinless fillets, about 6 oz each
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Mustard (Dijon)
- 1 tablespoon Honey
- 1 teaspoon Lemon (Zest)
- 1 tablespoon Lemon (Juice)
- ½ cup Unsalted Pistachios, shelled, finely chopped
- ¼ cup Panko Bread Crumbs
- 1 tablespoon Olive Oil
- 1 tablespoon Parsley (Fresh), chopped
- 1 Lemon, cut into 4 wedges
Directions
- Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Pat the salmon dry, set it on the baking sheet, and season with the salt and pepper.
- In a small bowl, whisk the Dijon, honey, lemon zest, and lemon juice. Brush the glaze over the tops of the fillets.
- In another bowl, toss the pistachios, panko, and olive oil until evenly coated. Press the mixture firmly onto the glazed tops of the fillets.
- Bake 12 to 15 minutes, until the crust is golden and the salmon flakes easily or reaches 135°F to 140°F in the thickest part.
- Rest 3 minutes, sprinkle with the parsley, and serve each fillet with a lemon wedge. Tip: if the crust browns before the fish is done, lay a sheet of foil loosely over the top.
