Maple Pistachio Crusted Salmon (Printable)

Maple-glazed salmon with a crunchy pistachio crust — sweet, savory, and nutty in every bite.

# What You'll Need:

→ Fish & Glaze

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

→ Pistachio Crust

07 - ½ cup (about 2.5 oz) shelled unsalted pistachios, roughly chopped
08 - 2 tablespoons panko or gluten-free breadcrumbs (optional)
09 - 1 teaspoon lemon zest
10 - 1 tablespoon fresh parsley, finely chopped (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
02 - In a small mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, lemon juice, salt, and pepper until smooth and well combined.
03 - In a separate bowl, combine the roughly chopped pistachios, panko breadcrumbs (if using), lemon zest, and fresh parsley. Toss until evenly distributed.
04 - Pat the salmon fillets dry with paper towels and arrange them on the prepared baking sheet, spacing them evenly apart.
05 - Using a pastry brush, generously coat the top and sides of each salmon fillet with the maple-mustard glaze.
06 - Press the pistachio mixture firmly onto the glazed surface of each fillet, creating an even, adhered crust layer.
07 - Bake on the center rack for 15 to 20 minutes, until the salmon is opaque throughout, flakes easily with a fork, and the crust is golden brown.
08 - Transfer the fillets to serving plates immediately. Pair with roasted vegetables, quinoa, or a fresh green salad.

# Expert Tips:

01 -
  • The maple and mustard glaze sounds unusual until you taste it, and then you will want to put it on everything from chicken to roasted carrots.
  • It looks fancy enough for guests but honestly comes together in about ten minutes of actual work.
02 -
  • If you marinate the salmon in half the glaze for 30 minutes before baking, the flavor penetrates deeper and the fish stays incredibly moist inside.
  • Watch the oven closely in the last five minutes because pistachios go from perfectly golden to burnt in what feels like seconds.
03 -
  • Dry the salmon thoroughly before glazing because even a little moisture creates a barrier between the fish and the crust.
  • Let the baked salmon rest for two minutes before serving so the juices redistribute and the crust settles without sliding off.

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