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Baked salmon fillets with a crunchy green pistachio herb crust and honey Dijon glaze served on parchment paper with lemon wedges.

Baked Salmon with a Pistachio Herb Crust

Tender, flaky salmon fillets coated in a sweet honey-Dijon glaze and topped with a crunchy pistachio-parsley crust. A 30-minute, heart-healthy Mediterranean diet recipe.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 6-ounce salmon fillets (center-cut, skin-on)
  • ½ tsp sea salt
  • ¼ tsp freshly cracked black pepper
  • 1 fresh lemon sliced into wheels and wedges for serving
  • 2 tbsp Dijon mustard
  • 1 tbsp raw honey or pure maple syrup
  • 1 tbsp fresh lemon juice
  • 1 clove garlic finely minced
  • ½ cup shelled raw pistachios coarsely chopped
  • ¼ cup whole wheat Panko breadcrumbs or gluten-free Panko
  • 2 tbsp fresh Italian flat-leaf parsley finely chopped
  • 1 tbsp Extra Virgin Olive Oil

Method
 

Prep the Oven & Baking Sheet:
  1. Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
Dry and Season Salmon:
  1. Pat the salmon fillets completely dry on all sides using paper towels. Arrange fillets skin-side down on the prepared baking sheet. Season the tops with sea salt and black pepper.
Mix the Glaze:
  1. In a small bowl, whisk together the Dijon mustard, raw honey, fresh lemon juice, and minced garlic until smooth and emulsified.
Prepare the Crust:
  1. In a separate bowl, combine the coarsely chopped pistachios, Panko breadcrumbs, chopped parsley, and Extra Virgin Olive Oil. Stir until the mixture is evenly moistened.
Assemble Fillets:
  1. Evenly spoon and spread the honey-Dijon glaze across the top of each salmon fillet. Generously press the pistachio mixture onto the glazed tops so it forms a thick, secure layer. Place a thin lemon wheel directly on top of each fillet.
Bake:
  1. Bake in the preheated oven for 12 to 15 minutes, depending on fillet thickness, until the fish flakes easily with a fork and reaches an internal temperature of 140°F–145°F.
Optional Crisp & Serve:
  1. For extra crunch, switch the oven to Broil for the final 60 seconds, watching closely so the nuts do not burn. Remove from oven, rest for 2 minutes, and serve warm with fresh lemon wedges.

Notes

  • Nut Texture: Keep pistachios in a rough, coarse chop. Fine powder will absorb moisture and turn pasty rather than crunchy.
  • Preventing Soggy Tops: Applying the glaze first acts as a barrier, sticking the crust firmly without letting juice soak through the breadcrumbs.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 350°F for 4–5 minutes to preserve the crisp crust (avoid microwaving).