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Crispy Pistachio-Crusted Baked Salmon Recipe with Easy Lemon Dill Sauce

crispy pistachio-crusted baked salmon - featured image
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A quick and easy baked salmon recipe featuring a crunchy pistachio crust paired with a bright and creamy lemon dill sauce. Perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 skinless salmon fillets, about 6 ounces (170 grams) each, fresh or thawed
  • 1 cup (120 grams) shelled and unsalted pistachios, toasted and coarsely chopped
  • ½ cup (50 grams) panko breadcrumbs (can substitute gluten-free breadcrumbs)
  • ¼ cup (25 grams) finely grated Parmesan cheese
  • 2 tablespoons fresh dill, chopped
  • Juice and zest of 1 medium lemon
  • ½ cup (120 grams) Greek yogurt (full-fat, or substitute dairy-free coconut yogurt)
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil, plus more for drizzling
  • Salt and freshly cracked black pepper, to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toast the pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden, stirring frequently. Let cool.
  3. In a medium bowl, combine toasted pistachios, panko breadcrumbs, grated Parmesan, lemon zest, salt, pepper, and optional smoked paprika or cayenne. Mix well.
  4. Pat salmon fillets dry with paper towels. Drizzle each with about 1 tablespoon olive oil and season lightly with salt and pepper.
  5. Press the pistachio mixture firmly onto the top of each fillet, ensuring an even coating.
  6. Place the crusted fillets on a baking sheet lined with parchment paper or a silicone mat, crust-side up. Drizzle a little more olive oil over the crust.
  7. Bake for 12-15 minutes, depending on thickness, aiming for an internal temperature of 125-130°F (52-55°C) for medium-rare, or longer if preferred fully cooked. The crust should be golden and crunchy.
  8. While the salmon bakes, whisk together Greek yogurt, lemon juice, minced garlic, chopped fresh dill, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.
  9. Serve immediately with a dollop of lemon dill sauce on top or on the side. Garnish with extra dill sprigs or lemon wedges if desired.

Notes

Toast pistachios to bring out their natural oils and crunch. Press the crust firmly onto the salmon to ensure it sticks during baking. Use a meat thermometer to avoid overcooking salmon. Tent with foil if crust browns too quickly. Fresh dill is preferred over dried for the sauce. The lemon dill sauce tastes better after a few hours refrigerated. Leftovers keep up to 2 days in the fridge; reheat gently in a 300°F oven to maintain crust crispness.

Nutrition

Keywords: salmon, pistachio crust, baked salmon, lemon dill sauce, quick dinner, healthy seafood, easy salmon recipe, gluten-free option

Find it online: https://prismtaste.com/crispy-pistachio-crusted-baked-salmon-recipe-with-easy-lemon-dill-sauce/