Colette's Pistachio Crusted Salmon


  • 2 salmon fillets (approx. 6 oz. each ,skin on) (wild King or your favorite variety)
  • Salt and pepper to taste
  • ½ lemon, juiced
  • 1 Tbsp course grain mustard (or Dijon)
  • 1 Tbsp honey
  • ¼ cup pistachio nuts, shelled
  • 2 Tbsp panko bread crumbs
  • 1 Tbsp canola oil


  • Preheat oven to 375F
  • Rinse salmon and pat dry with paper towel. Arrange salmon on a foil (or parchment paper) lined baking sheet, skin side down. Sprinkle salt and pepper to taste.
  • In a small bowl, combine lemon juice, lemon zest, mustard and honey. Spoon mixture and spread evenly over top of each salmon fillet.
  • Coarsely chop pistachios in a food processor (or coffee grinder) and combine with panko and canola oil. Spread pistachio mixture on top of salmon, pressing lightly to adhere.
  • Bake until salmon is cooked through to your liking and pistachios are golden, approx. 15-20 min. Let salmon rest 5 min.(outside of oven) before serving (Salmon will continue to cook during this time so keep this in mind when removing salmon from oven) .