Maple Pistachio Salmon (Printable Version)
Oven-baked salmon glazed with maple syrup and crowned with a golden pistachio crust.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skinless or skin-on
→ Glaze & Topping
02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons whole-grain mustard
04 - 1 tablespoon fresh lemon juice
05 - 1 cup unsalted shelled pistachios, roughly chopped
06 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
07 - Salt and freshly ground black pepper, to taste
→ To Serve
08 - Lemon wedges
09 - Fresh dill or parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels. Place fillets skin-side down on the prepared baking sheet. Season lightly with salt and pepper.
03 - In a small bowl, combine maple syrup, whole-grain mustard, and lemon juice. Brush the mixture generously over the top of each fillet.
04 - In another bowl, mix the chopped pistachios and thyme. Press the mixture evenly onto the glazed surface of each fillet, gently pressing so it adheres.
05 - Bake for 14–18 minutes, or until the salmon flakes easily with a fork and the pistachio crust is golden brown. Cooking time may vary depending on the thickness of the fillets.
06 - Remove from the oven and let rest for 2 minutes. Serve with lemon wedges and sprinkle with fresh dill or parsley, if desired.
# Expert Tips:
01 -
- The sweet and savory glaze makes you feel like you are eating at a fancy restaurant but the whole thing comes together in thirty minutes flat.
- Pistachios give the crust a buttery crunch that will have everyone at the table asking what your secret is.
02 -
- Do not skip drying the salmon because wet fillets will make the glaze slide right off instead of becoming sticky and caramelized.
- Start checking at 14 minutes because overcooked salmon turns dry and every oven runs a little differently in temperature.
03 -
- Chop the pistachios by hand instead of using a food processor because uneven pieces give you the best mix of crunch and delicate texture in every bite.
- Warm the maple syrup for ten seconds in the microwave before mixing so it blends smoothly with the mustard without any stubborn separation.