Maple Pistachio Salmon (Print Page)

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

# What You Need:

→ Fish & Main

01 - 4 salmon fillets (about 5 oz each), skinless or skin-on

→ Glaze & Topping

02 - 3 tablespoons pure maple syrup
03 - 2 tablespoons whole-grain mustard
04 - 1 tablespoon fresh lemon juice
05 - 1 cup unsalted shelled pistachios, roughly chopped
06 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon 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 with cooking spray.
02 - Pat salmon fillets dry with paper towels. Place fillets skin-side down on the prepared baking sheet and season lightly with salt and pepper.
03 - In a small bowl, whisk together the maple syrup, whole-grain mustard, and fresh lemon juice until well combined. Brush the mixture generously over the top of each fillet.
04 - In a separate bowl, toss the chopped pistachios with the thyme. Press the mixture evenly onto the glazed surface of each fillet, pressing gently so the crust adheres.
05 - Bake for 14 to 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 the salmon rest for 2 minutes. Serve with lemon wedges and a sprinkle of fresh dill or parsley if desired.

# Expert Tips:

01 -
  • The maple mustard glaze caramelizes in the oven creating a lacquered finish that looks like you spent hours when it took minutes.
  • Pistachios bring a buttery crunch that contrasts beautifully with the soft flaky salmon underneath.
  • It comes together in under thirty minutes which makes it a weeknight hero dressed as a dinner party showstopper.
02 -
  • Do not skip drying the salmon because wet fillets make the glaze slide right off instead of soaking in.
  • Watch the oven closely after minute fourteen because the maple syrup can go from beautifully caramelized to bitterly burnt in under a minute.
03 -
  • Take the salmon out of the fridge fifteen minutes before cooking so it bakes evenly instead of being cold in the center.
  • A silicone pastry brush spreads the glaze more evenly than a bristle one which can leave streaky patches.

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