If there’s ever been a main course that manages to be elegant, weeknight-friendly, and utterly unforgettable all in one bite, it’s Pistachio Crusted Salmon with Lemon Dill Sauce. This stunning dish pairs the buttery richness of roasted salmon with a bright, crunchy pistachio crust and layers on a tangy, herby Greek yogurt sauce that brings everything together. Whether you’re cooking for family or aiming to impress dinner guests, you’ll fall in love with how easily this recipe comes together—and you’ll be hooked from the very first forkful.
Ingredients You’ll Need
Simple, top-quality ingredients are all you need to make Pistachio Crusted Salmon with Lemon Dill Sauce shine; the flavors and textures of each ingredient play a key role in the final result. Let’s take a closer look at each component and its delicious reason for being here.
- Salmon fillets: Choose fresh, evenly sized fillets for succulence and a beautiful presentation.
- Shelled pistachios, finely chopped: These add irresistible crunch, vibrant color, and a buttery flavor that’s fantastic with salmon.
- Panko breadcrumbs (optional): For those who love extra crunch, a sprinkle makes the crust lighter and crispier.
- Olive oil: A drizzle before baking helps the crust brown and keeps the fish moist.
- Salt and pepper: The timeless duo that sharpens every flavor in this dish.
- Lemon (zest + juice): Lemon zest goes into the pistachio crust for brightness; juice enhances the sauce and wakes up the palate.
- Dijon mustard: Not only helps the crust stick, but also adds a punch of tangy flavor.
- Greek yogurt: Forms the creamy, protein-packed base of the Lemon Dill Sauce.
- Fresh dill, chopped: Fragrant, grassy, and the ingredient that transforms the sauce into something special.
- Honey: Just a touch softens the tang and compliments the fish’s natural sweetness.
How to Make Pistachio Crusted Salmon with Lemon Dill Sauce
Step 1: Prep and Preheat
Start by preheating your oven to 400°F (200°C). This temperature ensures the salmon cooks through while the pistachio crust crisps up beautifully. Line a baking sheet with parchment paper for easy cleanup, and set your salmon fillets out so they can come closer to room temperature—this helps them bake evenly.
Step 2: Make the Pistachio Crust
In a small bowl, combine your finely chopped pistachios, panko breadcrumbs (if you want extra crunch), fresh lemon zest, a pinch of salt, and a few grinds of black pepper. The pistachios should be small enough to stick well, but still chunky for some bite. This mix is where the magic starts—the lemon lifts the nuts, making every bite aromatic and colorful.
Step 3: Coat the Salmon
Pat each salmon fillet dry with paper towels to help the topping stick. Brush the tops generously with Dijon mustard. The mustard not only acts like culinary glue, but also adds a burst of flavor beneath the crust. Now, gently press your pistachio mixture onto each fillet, using your hands to really mound and adhere it. Don’t be shy—more crust means more crunch!
Step 4: Bake
Arrange the prepared salmon fillets on your lined baking sheet and drizzle lightly with olive oil. This step makes the pistachios turn golden and keeps everything juicy. Pop the pan in the oven and bake for 12 to 15 minutes, depending on the thickness of your fillets, until the salmon flakes easily with a fork and the crust is beautifully toasted.
Step 5: Prepare the Lemon Dill Sauce
While the salmon is baking, make the sauce: in a small bowl, combine Greek yogurt, chopped fresh dill, lemon juice, honey, and a sprinkle of salt and pepper. Stir until smooth and creamy. The result is a sauce that’s zingy, herby, refreshing, and the ultimate complement to your salmon’s rich, nutty crust.
Step 6: Plate and Serve
Once the pistachio crusted salmon fillets are out of the oven, transfer them to plates while still warm. Spoon a generous swirl of Lemon Dill Sauce over each one, letting it drape luxuriously over the top or nestle alongside. The play of crunchy nutty crust, silky fish, and cool, creamy sauce is simply irresistible.
How to Serve Pistachio Crusted Salmon with Lemon Dill Sauce
Garnishes
A final flourish makes all the difference! Top each piece of Pistachio Crusted Salmon with Lemon Dill Sauce with a sprig of fresh dill, a few more chopped pistachios for added color, and some extra lemon zest for brightness and aroma. It’s these little details that invite everyone to dig in.
Side Dishes
This salmon is fabulous alongside so many sides! Try it with fluffy herbed rice, garlicky green beans, roasted baby potatoes, or a crisp cucumber salad. The zingy Lemon Dill Sauce especially loves to mingle with simple vegetables and grains, so let your favorites be your guide.
Creative Ways to Present
For a dinner party twist, place a fillet atop a bed of greens like arugula or watercress, then drizzle both with the Lemon Dill Sauce. For a family-style setting, serve the salmon sliced on a platter, sauce on the side. Or pile small pieces onto crostini for unforgettable canapés—Pistachio Crusted Salmon with Lemon Dill Sauce works everywhere!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cool the salmon to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to two days, keeping the Lemon Dill Sauce in a separate container so the crust stays crisp.
Freezing
While the sauce is best fresh, you can freeze cooked, unsauced salmon fillets if needed. Let them cool completely, then wrap tightly in plastic wrap and store in a freezer bag for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To preserve the crust’s crunch, reheat leftover salmon in a 300°F (150°C) oven for about 10 minutes, until warmed through. Microwave reheating works in a pinch, but the crust will soften. Add the sauce just before serving for the freshest taste.
FAQs
Can I use another nut instead of pistachios?
Absolutely! While pistachios add color and sweetness, you could substitute chopped almonds, walnuts, or pecans—just make sure they’re raw and unsalted for best results.
Is this recipe gluten-free?
If you skip the optional panko breadcrumbs or use gluten-free panko, you’ve got a deliciously gluten-free meal suitable for many dietary preferences.
Can I make the Lemon Dill Sauce ahead of time?
Yes! The sauce can be made up to a day in advance. Keep it chilled; the flavors actually meld and improve overnight, making it a great prep-ahead option for busy days.
What if I don’t have fresh dill?
Dried dill works in a pinch—use about a third as much since it’s more concentrated. If you have fresh parsley or chives, they also make lovely, fresh-tasting stand-ins.
How do I know when the salmon is cooked perfectly?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) at its thickest point. Trust your instincts; slightly underdone salmon will finish as it rests out of the oven.
Final Thoughts
There’s something truly special about sitting down to share Pistachio Crusted Salmon with Lemon Dill Sauce with the people you love. It’s a vibrant, satisfying dish that feels like a celebration every time you make it. Give it a try—you might just find it’s your new go-to for any occasion, big or small!