This is another simple baked salmon recipe that livens up the plain fish by adding a crunchy, tasty topping.
TIPS: You could substitute toasted almonds for the pistachios if you desire. Also to make it a no-carb dish, you could substitute grated parmesan for the bread crumbs. Depending on how thick your salmon filets are, your cooking time will vary. I usually use ones that are 1 to 1.25 inches at the thickest part, and they will take about 12 minutes at 400 degrees. If yours are thicker, they will likely take 15 minutes. Also, some people prefer salmon well cooked, and some prefer medium rare, so you will have to play around with the timing to adapt to your preference, and take into account your oven’s heat variation. This is adapted from an American Test Kitchen recipe.
Pistachio Crusted Salmon
Ingredients
- 2 Tbsp chopped, toasted pistachios
- 2 Tbsp panko bread crumbs
- 2 Tbsp minced fresh parsley
- 1/2 tsp fennel seeds
- 2 6-8 oz boneless salmon fillets, 1 to 1 1/2 inch thick (skin on or off)
- 1/4 tsp salt
- 4 tsp plain Greek yogurt
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Combine pistachios, panko, parsley and fennel seeds in a shallow dish.
- Pat salmon dry with paper towels and sprinkle with salt. Spread yogurt evenly on the top side of the salmon fillets, then dredge coated side in the pistachio mixture, pressing gently to adhere.
- Arrange salmon on baking sheet, pistachio side up, and lightly spray the tops with cooking spray. Bake for about 10-12 minutes, depending on the thickness of the fish, until internal temperature is about 125 degrees. Remove from oven.
- Enjoy!