Mediterranean Pistachio Crusted Salmon With Lemon Dill Sauce
This pistachio crusted salmon is a bright Mediterranean-style dish with a crunchy, nutty coating and a fresh lemon dill sauce. It’s simple enough for weeknights but impressive enough for guests. The salmon stays tender, the pistachios add great texture, and the sauce ties everything together with a cool, tangy finish.
Time
Prep: 15 minutes
Cook: 12–15 minutes
Total: 30 minutes
Ingredients
For the Pistachio Crusted Salmon
4 center-cut salmon fillets (about 6 oz each)
About ¾ cup shelled pistachios, coarsely chopped
1–2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Optional: a little panko, minced garlic or honey
For the Lemon Dill Sauce
Greek yogurt or sour cream
Fresh dill, chopped
Fresh lemon juice
Salt and pepper
Optional: minced garlic or a small splash of olive oil
Instructions
Prep the oven
Heat the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
Season the salmon
Pat the fillets dry. Season both sides with salt and pepper.
Add the mustard
Brush the tops with Dijon mustard. It helps the pistachios stick and adds flavor.
Make the pistachio topping
Mix the chopped pistachios with a little olive oil. Add panko or garlic if you want extra texture or flavor.
Crust the salmon
Press the pistachio mixture onto the mustard-coated tops.
Bake
Place the salmon on the baking sheet and bake 12–15 minutes, depending on thickness. The pistachios should be lightly toasted and the salmon flaky.
Make the sauce
Stir yogurt (or sour cream), dill, lemon juice, salt and pepper in a small bowl. Add garlic or olive oil if you want more richness.
Serve
Spoon the sauce over the salmon or serve it on the side.
Tips
Use dry-packed salmon
Moisture keeps the crust from sticking well. Pat thoroughly before adding mustard.
Watch the nuts
Pistachios brown quickly. If they darken too much, tent with foil for the last few minutes.
Choose center-cut fillets
They cook more evenly.
Don’t overbake
Pull the salmon when it flakes easily with a fork.
Keep the crust chunky
Finely ground pistachios turn sandy instead of crunchy.
Make sauce ahead
It tastes better after 10–15 minutes in the fridge.
Add honey carefully
A tiny drizzle adds a nice balance but can burn if too much is used.
Variations
Herb crust
Add chopped parsley or basil to the pistachios.
Spicy version
Mix in red pepper flakes or a little harissa.
Orange twist
Replace lemon with orange zest and juice.
Garlic parmesan crust
Add grated Parmesan for a sharp, salty note.
Tahini drizzle
Swap the yogurt sauce for tahini, lemon and garlic.
Breadcrumb blend
Use half pistachios and half panko for a lighter crust.
Mustard-free version
Brush the salmon with a little olive oil instead.
Air fryer option
Cook at 375°F (190°C) for 8–10 minutes.
Q&A
Q: Can I make this with frozen salmon?
Yes. Thaw completely and pat dry before seasoning.
Q: Can I prep it ahead?
You can crust the salmon a few hours early. Keep covered in the fridge until baking.
Q: Can I replace pistachios?
Almonds, walnuts or hazelnuts work well.
Q: What can I serve it with?
Rice, couscous, roasted veggies or a lemony salad all pair nicely.
Q: Can I grill instead of bake?
You can, but place the salmon on foil so the nuts don’t fall through.
Nutrition
(per serving, approximate)
Calories: ~450
Protein: ~34g
Fat: ~30g
Carbs: ~7–9g
Conclusion
This pistachio crusted salmon brings together Mediterranean flavors in a quick, flavorful way. The crunchy topping, citrusy sauce and tender fish make a balanced meal that works for both everyday cooking and special occasions. If you want, I can help you turn it into a full dinner menu with sides.