If you love a quick, easy and tasty salmon dinner, you’ll love this dish! Panko Pistachio Crusted Salmon is a tender and flaky salmon fillet covered with a maple-sweetened pistachio crust. Yum!
There’s nothing like salmon. It’s rich, flaky, and when it’s baked just right, it makes the perfect meal. Salmon is so versatile, you can use spice, a marinade, or even top it with salsa. However you prepare it, salmon can make a wonderful meal.
Panko Pistachio Crusted Salmon is all that and more. After the first bite, your taste buds will want to scream out, “Yum!” With a mix of rich, sweet, salty, and crunchy this dish seriously has it all!
Panko Pistachio Crusted Salmon is covered with a crispy, maple-sweetened pistachio crust. This dish may sound fancy, but it’s truly simple to make. Seriously, you won’t believe how easy it is. With a few simple steps, you’ll have a dish that you can make for family dinner, date night, or for any guests you want to impress. Best of all, it’s ready in only 20 minutes.
To start, combine maple syrup and Dijon mustard. The mustard helps to enhance the creaminess of the maple syrup without adding any cream, butter or margarine.
The crust is a combination of pistachio, panko, parsley, paprika, and oil. Adding a little oil helps the panko become a little crunchier, which perfectly compliments the naturally crunchy pistachios.
Finally, spread the maple mixture over the fillet. Don’t worry if some of the sauce falls off, you’ll use it later. Next, sprinkle the panko mixture evenly on top of the fish. The last thing to do is drizzle the extra maple mixture that pooled around the salmon.
The maple glaze first acts as a glue holding the crust in place, then it sweetens the panko pistachio crust when it’s added on top. Like my five-year-old daughter says, “Easy peasy lemon squeezy!”
Now, let the salmon bake and your dish is complete!
If you haven’t cooked with panko before, it’s a Japanese style of bread crumbs that are light, crunchy and has a wonderfully crispy texture. Panko is a perfect topping for salmon. It helps keep the moisture in while baking, so the salmon stays rich and incredibly juicy.
Unlike traditional breadcrumbs, panko is unflavoured, so it’s a real blank canvas. Changing the herbs and even throwing in a little pistachio completely changes the flavour. Panko is super simple to cook with and the results are consistently amazing!
After about 10 minutes in the oven, Panko Pistachio Crusted Salmon is ready to eat. I think I know what I’m making for dinner tonight. What about you?
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Panko Pistachio Crusted Salmon
Panko Pistachio Crusted Salmon is the perfect combination of nutty pistachios, crispy panko, sweet maple syrup, and creamy salmon. When it’s all done, you’ll have a complex and richly flavoured fish. It’s delicious straight out of the oven or even cold the next day.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- 1 pound salmon, fillets
- 1/2 cup pistachios, shelled and chopped
- 1/4 cup panko breadcrumbs
- 3 tablespoons maple syrup
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon oil
- 1/2 tablespoon Dijon mustard
- 1/4 teaspoon paprika
- 1/2 lemon, wedged (optional)
- Preheat oven to 425 degrees F (220 degrees C).
- In a small bowl, combine pistachio, panko, parsley, oil, and paprika.
- In another bowl, combine maple syrup and mustard.
- Place salmon on a baking sheet covered with parchment paper.
- Spread the maple mixture evenly over the salmon. Top with pistachio panko mixture.
- Bake salmon for 10 to 12 minutes or until it flakes easily with a fork.
- Serve with lemon wedges and enjoy!
If you love salmon, you may also enjoy Roasted Panko Crusted Salmon
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