Pistachio Crusted Salmon

Ann Dunaway Teh & Lesley Baradel

Pistachio Crusted Salmon

Shake up your salmon dish with the addition of a pistachio crust after the salmon bakes in Asian flavors.
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Marinating Time 30 mins
Total Time 1 hr
Course Seafood
Cuisine American
Servings 4
Calories 247 kcal


  • 1 Tbsp less-sodium soy sauce
  • 1 tsp maple syrup
  • 1 tsp sesame oil
  • 1/4 cup pistachios chopped
  • 1 lb salmon cut into 4 pieces


  • Combine the soy sauce, maple syrup and sesame oil in a baking dish. Coat the salmon in the marinade and place flesh side down in the marinade. Cover and refrigerate for at least 30 minutes and up to 24 hours. The longer it marinates, the richer the flavor.
  • Preheat oven to 350°F. Let salmon sit on counter for about 15 minutes before baking. Bake the salmon, skin side down, until salmon is cooked through and flakes easily with a fork, about 15 minutes for 1-inch thick fillets.
  • Spoon any remaining cooked marinade in dish over salmon and then sprinkle the pistachios on top. Serve.


Calories: 247kcalCarbohydrates: 4gProtein: 22gFat: 16gSaturated Fat: 3gCholesterol: 57mgSodium: 181mgFiber: 1gSugar: 1g
Keyword pistachios, salmon
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Ann Dunaway Teh & Lesley Baradel

Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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