Maple Pistachio Salmon (Printable)

Oven-baked salmon with a sweet maple glaze and crunchy pistachio crust, ready in 30 minutes.

# What You'll Need:

→ Fish

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 shelled pistachios, roughly chopped
06 - 1 tsp fresh thyme leaves (or ½ 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.
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.
04 - In another bowl, mix the chopped pistachios and thyme. Press the mixture evenly onto the glazed surface of each fillet, pressing gently so the topping adheres.
05 - Bake for 14–18 minutes, or until the salmon flakes easily with a fork and the pistachio crust is golden brown. Cooking time may vary depending on fillet thickness.
06 - Remove from the oven and let rest for 2 minutes. Serve with lemon wedges and a sprinkle of fresh dill or parsley, if desired.

# Expert Tips:

01 -
  • The glaze does double duty as a flavor bomb and as the glue that holds that gorgeous pistachio crust in place.
  • It looks like something you would order at a nice restaurant but the actual effort is embarrassingly low.
  • Cleanup is basically one baking sheet and two small bowls, which is my personal gold standard for weeknight cooking.
02 -
  • If your pistachios are salted, skip the salt on the fish or the whole dish will taste like the ocean in a bad way.
  • Overcooking salmon is the number one crime here, so pull it from the oven when it still has a slight translucence in the center because carryover heat will finish the job.
03 -
  • Take your salmon out of the fridge 15 minutes before cooking so it bakes evenly instead of being cold in the center and overdone on the edges.
  • Pressing the pistachio mixture on with slightly damp fingers helps it stick better than pressing with dry hands.

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