Maple Pistachio Salmon (Printer-friendly)

Sweet maple-glazed salmon with a crunchy pistachio crust, oven-baked to perfection in 30 minutes.

# What You Need:

→ Fish & Main

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 pistachios, shelled and roughly chopped
06 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
07 - Salt and freshly ground black pepper, to taste

→ To Serve

08 - Lemon wedges
09 - Fresh dill or parsley, chopped

# How to Make It:

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, gently pressing so it 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 the thickness of the fillets.
06 - Remove from the oven and let rest for 2 minutes. Serve with lemon wedges and sprinkle with fresh dill or parsley, if desired.

# Expert Tips:

01 -
  • The maple mustard glaze caramelizes in the oven creating a sticky golden crust that tastes like it took far more effort than ten minutes of prep.
  • Pistachios bring a buttery crunch that makes this feel like a restaurant dish but it comes together on a single baking sheet.
  • It is naturally gluten free and elegant enough for guests yet easy enough for a tired Wednesday.
02 -
  • Do not skip drying the salmon. Wet fillets make the glaze slide right off instead of sticking and caramelizing.
  • Check the salmon at 14 minutes rather than waiting the full 18. Overcooked salmon is dry and sad and there is no fixing it once it passes that point.
03 -
  • Press the pistachio mixture on with your hands rather than sprinkling. The pressure helps the nuts embed into the glaze so they stay put during baking instead of scattering across the pan.
  • If your maple syrup is very thin, reduce it in a small saucepan for two minutes before mixing with the mustard. A slightly thicker glaze clings to the fish better and caramelizes more dramatically.

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