Orange Pistachio Crusted Salmon (Printable Version)
Tender salmon layered with a pistachio crust and bright orange notes, perfect for elegant meals.
# Ingredient List:
→ Salmon
01 - 4 skinless salmon fillets, 6 oz (170 g) each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Pistachio Crust
04 - 3/4 cup shelled unsalted pistachios (100 g)
05 - 1/2 cup gluten-free panko-style breadcrumbs (30 g)
06 - Zest of 1 large orange
07 - 2 tablespoons fresh orange juice
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon Dijon mustard
10 - 2 tablespoons olive oil
→ For Serving (optional)
11 - Orange wedges
12 - Extra chopped pistachios
13 - Fresh parsley
# How to Make It:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels, season both sides with salt and pepper, and place skin-side down on the prepared baking sheet.
03 - Coarsely pulse pistachios in a food processor. Add gluten-free breadcrumbs, orange zest, parsley, and a pinch of salt; pulse just to combine.
04 - In a small bowl, whisk together fresh orange juice, Dijon mustard, and olive oil.
05 - Brush the orange glaze evenly over the tops of the salmon fillets. Press the pistachio mixture firmly onto the glazed tops to form an even crust.
06 - Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
07 - Serve immediately, garnished with optional orange wedges, extra pistachios, or fresh parsley as desired.
# Expert Advice:
01 -
- The crust stays crunchy even as the salmon stays impossibly tender underneath.
- Orange and pistachio is a flavor pairing that feels fancy but comes together in barely half an hour.
- Gluten-free and naturally pescatarian, so it works for tables with all kinds of eaters.
02 -
- Salmon cooks faster than you think—at 400°F, it goes from perfect to slightly overdone in about 90 seconds, so set a timer and check at 12 minutes, not 15.
- The crust will only stick if the salmon is completely dry beforehand; even a little surface moisture sends the whole thing sliding off in the oven.
- Orange zest darkens slightly as it bakes, which is normal and actually beautiful—don't panic if it's not bright orange on the plate.
03 -
- If you want extra richness, stir 1 tablespoon of melted butter into the pistachio mixture right before pressing it onto the salmon.
- Make the pistachio crust mixture up to a day ahead and store it in an airtight container—just mix it gently with your hands right before using so the components haven't separated.