Pistachio Crusted Salmon with Lemon Cream Sauce

Pistachio Crusted Salmon with Lemon Cream Sauce
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



A light pistachio topping adds great crunch to oven roasted sockeye salmon paired with a creamy lemon sauce.


  • 4 (6 oz. ea.) salmon filets, skin removed
  • 1 Tbsp. olive oil
  • ¾ tsp. Kosher salt
  • ½ tsp. ground black pepper
  • ¼ cup shelled pistachios, chopped
  • 1 Tbsp. butter
  • 2 Tbsp. shallots, finely chopped
  • 1 Tbsp. white wine
  • 1 Tbsp. lemon juice
  • ¾ cup heavy cream
  • ½ tsp. lemon zest
  • ¼ tsp. Kosher salt


  1. Heat oven to 400°F. Gently coat each piece of salmon with olive oil, salt and pepper. Place in roasting pan; gently press about 1 tablespoon pistachios on each piece. Bake 10-12 minutes or until internal temperature reaches 145°F and flakes easily with a fork.
  2. Meanwhile, in a 9” skillet melt butter over medium heat. Add shallot; cook 1-2 minutes until fragrant. Add wine and lemon juice. Cook until almost completely reduced. Add cream; allow to bubble and reduce until it coats the back of a spoon. Stir in lemon zest and salt. Serve with salmon.
  3. Refrigerate leftovers.
Activate to launch comment card