February 14, 2024

Pistachio Crusted Salmon with Maple Mustard Drizzle

Name: Pistachio Crusted Salmon with Maple Mustard Drizzle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 salmon fillets (approx 6 ounces each); 1/2 cup pistachios (raw, unsalted, and shelled); 1 teaspoon ground mustard; 1 teaspoon dijon mustard; 1 tablespoon whole grain mustard; 1/3 cup maple syrup (the real stuff); 1 garlic clove (approx. 1 teaspoon, minced or grated); 1 1/2 tablespoons parsley (dill or your favorite fresh herb finely chopped, divided)

Baked fish really isn’t my thing but when you coat a fish (or any protein for that matter) with nuts or breading, baking is the way to go. Pistachio Crusted Salmon with Maple Mustard Drizzle comes out of the oven perfectly cooked, with terrific pistachio crunch and topped by a maple-mustardy sauce that is simply fantastic.

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Ingredients

Organize the ingredients – salmon fillets, pistachios, dijon mustard, whole grain mustard, ground mustard, maple syrup, garlic, and parsley.

Making the Mustard Sauce

Place the mustards, garlic, and maple syrup in a small bowl.

Combine together the mustards, maple syrup and garlic in a small bowl and set aside.

Preparing the Pistachios

Place the pistachios in a small pan over medium-low heat and cook pistachios until they are toasted and fragrant, approx 3 minutes. Then coarsely crush them either by hand with a knife or in a food processor.

Coating the Salmon with Pistachios

Place salmon fillets on a baking sheet lined with parchment paper. Spoon 1-2 teaspoons of mustard mixture onto each fillet and lightly coat the fillets.

fillets.Then take 1-2 tablespoons of crushed pistachios and sprinkle them on top of each fillet using a spoon or your hand to gently press the pistachios onto the salmon.

Place salmon fillets on a baking sheet lined with parchment paper. Spoon 1-2 teaspoons of mustard mixture onto each fillet to lightly coat the fillets. Then take 1-2 tablespoons of crushed pistachios and sprinkle them on top of each fillet using a spoon or your hand to gently press the pistachios onto the salmon. Bake salmon for 15 minutes for medium rare to medium. Cook for an additional 1-2 mins for medium to medium-well.

Pistachio Crusted Salmon with Maple Mustard Drizzle

Carefully remove the salmon fillets with a large spatula and transfer them to a large platter or individual plates. Drizzle mustard sauce over the fillets, garnish with any leftover parsley, and serve remaining sauce on the side.

Carefully remove the salmon fillets with a large spatula and transfer them to a large platter or individual plates. Drizzle a couple of tablespoons of the mustard sauce over the fillets, garnish with any leftover parsley, and serve remaining sauce on the side.

Print Recipe

5 from 1 vote

Pistachio Crusted Salmon with Maple Mustard Drizzle

Prep Time20

Cook Time15

Total Time35

Course: dinner

Cuisine: American

Keyword: dijon mustard, garlic, gluten free, ground mustard, maple syrup, Parsley, pistachios, salmon fillets, whole grain mustard

Servings: 4 fillets

Author: GFchow @ gfchow.com

Ingredients

4 salmon fillets approx 6 ounces each
1/2 cup pistachios raw, unsalted, and shelled
1 teaspoon ground mustard
1 teaspoon dijon mustard
1 tablespoon whole grain mustard
1/3 cup maple syrup the real stuff
1 garlic clove approx. 1 teaspoon, minced or grated
1 1/2 tablespoons parsley dill or your favorite fresh herb finely chopped, divided

Instructions

Combine together the mustards, maple syrup and garlic in a small bowl and set aside.
Lightly toast the pistachios in the oven at 350 degrees or on the stove over medium-low heat in a small pan. Toast for 3 or so minutes until fragrant and lightly browned. Keep an eye on them so they don’t burn. Then coarsely crush them either by hand with a knife or in a food processor.
Preheat oven to 350 degrees.
Place salmon fillets on a baking sheet lined with parchment paper. Spoon 1-2 teaspoons of mustard mixture onto each fillet to lightly coat the fillets. Then take 1-2 tablespoons of crushed pistachios and sprinkle them on top of each fillet using a spoon or your hand to gently press the pistachios onto the salmon.
Bake salmon for 15 minutes for medium rare to medium. Cook for an additional 1-2 mins for medium to medium-well.
Carefully remove the salmon fillets with a large spatula and transfer them to a large platter or individual plates. Drizzle a couple of tablespoons of the mustard sauce over the fillets, garnish with any leftover parsley, and serve remaining sauce on the side.

Notes

If pistachios aren’t your thing, try coating the fish with crushed hazelnuts or macadamia nuts.

When serving this recipe to a larger group, buy a fillet of salmon and then follow the same prep and baking directions but increase the cooking time to approx 20-25 mins. The easiest way to know if your salmon is cooked is to use an instant-read thermometer. Perfect temp is 145 degrees. Remember, the fish will continue to cook once it’s removed from the oven so if the temp is 140 degrees, take it out.

Recipe is developed by me.

If you like this recipe, you may also like these GFchow recipes. Horseradish and Panko Crusted Salmon, Salmon with Creamy Dill Dressing, and Maple Mustard Dressing.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.