Maple Pistachio Salmon (Print Version)
Oven-baked salmon with a sweet maple glaze and crunchy pistachio crust, ready in 30 minutes.
# What You 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 pistachios, shelled and 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
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 using a pastry brush.
04 - In another bowl, mix the chopped pistachios and thyme. Press the mixture evenly onto the glazed surface of each fillet, gently pressing so the crust adheres firmly.
05 - Bake for 14–18 minutes, or until the salmon flakes easily with a fork and the pistachio crust turns golden brown. Adjust cooking time based on fillet thickness.
06 - Remove from the oven and let the salmon rest for 2 minutes. Serve with lemon wedges and a sprinkle of fresh dill or parsley if desired.
# Expert Tips:
01 -
- The sweet and savory glaze makes you look like you spent hours when it really only takes ten minutes of hands on work.
- That pistachio crust turns a simple weeknight fillet into something you would happily serve at a dinner party without a second thought.
02 -
- Thick fillets need the full 18 minutes but thinner tails can overcook in 14, so check early and trust your fork over the timer.
- Pressing the pistachio mixture firmly makes all the difference between a crust that stays put and one that slides off in clumps.
03 -
- Toast the pistachios in a dry pan for three minutes before chopping to deepen their flavor dramatically.
- A silicone pastry brush spreads the glaze more evenly than a bristle one and cleans up in seconds.