Maple Pistachio Salmon (Printable)

Oven-baked salmon with maple glaze and crunchy pistachio crust, ready in 30 minutes.

# What You'll Need:

→ Fish & Main

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

# Steps:

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, pressing gently 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 thickness of 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 crust stays crunchy while the salmon stays buttery soft underneath and that contrast is genuinely addictive.
  • It looks like you spent an hour but the real hands on time is barely ten minutes.
  • That sweet maple and tangy mustard combination works on almost any fish so you can swap freely.
02 -
  • Do not skip drying the salmon because wet fish makes the glaze slide right off and the crust will not stick.
  • Check the salmon at 14 minutes because overcooked salmon dries out fast and nothing rescues that texture.
  • If using salted pistachios, reduce the salt you season the fish with or the dish will taste unbalanced.
03 -
  • A pastry brush spreads the glaze more evenly than a spoon ever will and it feels oddly satisfying to use.
  • Pull the salmon from the oven when the center still has a tiny bit of translucency because carryover heat finishes the job perfectly.

Return