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Roasted Pistachio-Crusted Salmon


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Roasted Pistachio-Crusted Salmon


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Roasted Pistachio-Crusted Salmon

I make Roasted Pistachio-Crusted Salmon often because it takes just minutes to prepare. In the summer you can make this on the grill using indirect heat and a closed cover.


  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min




  • 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
  • 1 Tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons finely grated fresh lemon peel
  • Freshly ground black pepper, to taste
  • 2 tablespoons crushed pistachios



1 Preheat the oven to 475°F.
2 Place the salmon in a baking dish. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish.
3 Sprinkle with pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.

Source: Ronnie Fein


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




2 Responses to Roasted Pistachio-Crusted Salmon

  1. avatar says: linda

    Does it matter if I don’t have Dijon mustard & use yellow mustard instead? I’m not a mustard user, but had bought yellow mustard previously for deviled eggs.

    • You can use yellow mustard, though it doesn’t have the same flavor. Yellow mustard is generally saltier too. If you use yellow mustard, use less (maybe a bit more than half). Dijon mustard imparts a lovely flavor without being too sharp, if you use just a little and the right brand. Try a small bottle of Maille Dijon Original. You might be pleasantly surprised how it can add flavor to so many recipes.

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