Maple Pistachio Salmon (Printable version)
Oven-baked salmon glazed with maple syrup and topped with a crunchy pistachio crust. Ready in 30 minutes.
# What you need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skinless or skin-on
→ Glaze & Topping
02 - 3 tbsp pure maple syrup
03 - 2 tbsp whole-grain mustard
04 - 1 tbsp fresh lemon juice
05 - 1 cup unsalted shelled pistachios, roughly chopped
06 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
07 - Salt and freshly ground black pepper, to taste
→ To Serve
08 - Lemon wedges
09 - Fresh dill or parsley, chopped
# How To:
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 and 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 a separate 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 Advice:
01 -
- The maple mustard glaze caramelizes in the oven and creates a sticky sweet crust that tastes like something you would order at a restaurant.
- It looks impressive but comes together with just one baking sheet and about ten minutes of hands on work.
02 -
- Do not skip drying the salmon because wet fish means the glaze slides right off and the pistachios will not adhere properly.
- Check the salmon at 14 minutes rather than waiting the full 18 because thinner fillets cook fast and overcooked salmon dries out quickly.
03 -
- Toast the pistachios in a dry skillet for two minutes before chopping to deepen their flavor and make the crust even more fragrant.
- Press the nut mixture on with slightly wet fingers so the glaze does not stick to your hands instead of the fish.