Maple Pistachio Salmon
Maple Pistachio Salmon is a delicious baked salmon recipe featuring a sweet maple glaze and a crunchy pistachio crust. This easy Maple Pistachio Salmon recipe is perfect for weeknight dinners or special occasions, combining rich, flaky salmon with nutty pistachios and caramelized maple flavor. Ready in about 25 minutes, it’s a healthy, protein-packed meal that delivers restaurant-quality flavor with simple ingredients.
Ingredients
- 4 salmon fillets about 6 oz each, skin-on
- ½ cup shelled pistachios roughly chopped
- 1 tablespoon olive oil
- ¼ cup pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic minced
- ½ teaspoon black pepper
- ½ teaspoon salt
- Lemon wedges for serving
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
- Brush each fillet lightly with olive oil, then season with salt and black pepper.
- In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, salt, and pepper to make the glaze.
- Spoon or brush the maple glaze evenly over each salmon fillet.
- Sprinkle the chopped pistachios on top of the salmon, gently pressing them so they stick to the glaze.
- Bake for 12–15 minutes, depending on the thickness of the fillets.
- For extra caramelization, switch the oven to broil for the last 1–2 minutes, watching carefully so the pistachios do not burn.
- Remove from the oven and let the salmon rest for 2–3 minutes.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- Avoid overcooking salmon to keep it moist and flaky.
- Chop pistachios coarsely for the best crunchy texture.
- For extra flavor, add a little lemon zest to the glaze.
- Use gluten-free soy sauce if making the recipe gluten-free.
- Leftover salmon can be flaked into salads, wraps, or rice bowls.