Oven Roasted Pistachio Crusted Salmon Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
• Lightly season salmon fillets with salt and pepper on both sides.
• Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
• Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
• Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

Steps:

• Preheat oven to 425°. Place salmon in a greased 13x9-in. baking dish. Combine remaining ingredients; spoon over salmon., Bake, uncovered, 12-15 minutes or until fish flakes easily with a fork.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
• Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.
• Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)
• Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.
• Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter.
• Remember the fish needs to rest outside of the oven for at least 5 minutes. It will continue to cook, so remove the salmon from the oven with this in mind. Enjoy.

Steps:

• Preheat the oven to 400°F and line a baking tray with parchment paper.
• Pat the fish dry with a paper towel and divide the fillet into three uniform portions.
• Sprinkle salt and pepper on the skin, and lay it skin-side down on the parchment-lined baking tray.
• Combine the mustard and chives in a small bowl.
• Spread one-third of the mixture evenly on each piece of fish.
• Next, sprinkle the crushed nuts on top of the mustardy salmon and pat them down gently to make sure they stick.
• Place the tray in the oven for about 10 minutes or until the salmon is cooked through to your desired doneness. If you're cooking a whole 1-pound filet, you may need to increase the baking time to 15 minutes.
• Take the salmon out of the oven and let the fillets rest for a few minutes before serving.

Steps:

• Preheat oven to 425°F.
• In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
• Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan.
• Measure thickness of fish.
• Spoon pistachio mixture evenly on each fillet.
• Gently press in place to form a crust.
• Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
• Pass pesto to serve with fish.

Steps:

• Preheat oven to 350 degrees.
• Place an iron skillet or griddle in the oven and allow to heat while preparing the fish.
• Place the pistachio kernels, pepper and cilantro in the food processor bowl.
• Pulse several times to coarsely chop the nuts.
• Pour mixture into shallow bowl or dish.
• Wash the salmon fillets and pat dry with paper towel.
• Mist or drizzle olive oil lightly on both sides of fish fillets.
• Dip both sides of the fillets in the nut mixture, pressing down slightly.
• Spray the preheated skillet with non-stick cooking spray.
• Place fillets on skillet and mist lightly with olive oil.
• Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily.

Steps:

• Preheat oven to 400°. In a shallow bowl, toss pistachios with bread crumbs and cheese., Place salmon on a greased foil-lined 15x10x1-in. pan, skin side down; sprinkle with salt and pepper. Top with pistachio mixture, pressing to adhere. Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

Steps:

• Generously sprinkle both sides of salmon with Seafood Magic (about 2-3 teaspoons total).
• Put pistachios and olive oil in a food processor and grind.
• Evenly distribute the crushed nuts on both sides of the salmon, pressing in with your fingers.
• Melt the butter in a large skillet and add the juice of 1/2 a lemon.
• Add salmon steaks to the skillet over medium heat, cooking each side for 3-5 minutes.
• Turn off heat and keep covered in the skillet until ready to serve.
• Season the salmon steaks with the juice of the other 1/2 of lemon.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
• Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
• Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.