1. Prepare the Pistachio Crust Mixture

Start by preheating your oven to 400°F (200°C). While the oven heats up, prepare the pistachio crust mixture. In a food processor, pulse the pistachios until they are finely chopped but not completely ground. You want to achieve a coarse, crumbly texture to create a crunchy crust.

In a medium bowl, combine the finely chopped pistachios, panko breadcrumbs, and fresh parsley (if using). The panko breadcrumbs provide a light texture and additional crunch to the crust, while the pistachios will lend that distinctive nutty flavor. Mix everything thoroughly and set the bowl aside.

2. Prepare the Salmon Fillets

Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased with cooking spray. Pat the salmon fillets dry with paper towels to remove any excess moisture. This step ensures that the crust will adhere properly to the fish.

Season both sides of the salmon fillets with salt and pepper. This simple seasoning enhances the natural flavors of the salmon, which will pair perfectly with the crunchy pistachio crust.

3. Apply the Dijon Mustard

In a small bowl, whisk together the Dijon mustard and honey (if using). The mustard serves as a flavorful adhesive for the pistachio crust, while the honey adds a subtle sweetness. Brush a thin layer of this mixture on the top side of each salmon fillet. The mustard provides a tangy contrast to the rich salmon, while the honey gives the crust a slightly caramelized finish when baked.

4. Coat the Salmon with Pistachio Crust

Now, it’s time to coat the salmon fillets with the pistachio mixture. Carefully press the pistachio mixture onto the mustard-coated side of each salmon fillet. Make sure the salmon is well-covered with a thick layer of pistachios and breadcrumbs. Gently press down on the mixture to ensure it sticks.

If necessary, use your hands to mold the crust onto the salmon fillets, but be careful not to press too hard, as the pistachios can fall off easily. The thicker the crust, the crunchier the final result.

5. Bake the Salmon

Once the salmon fillets are coated with the pistachio crust, drizzle the top of each fillet with a little bit of olive oil. This helps the crust crisp up during baking. Place the baking sheet in the preheated oven and bake the salmon for 20-25 minutes, depending on the thickness of the fillets. The salmon is done when the crust is golden brown and crispy, and the fish is opaque and flakes easily with a fork.

For an extra crispy crust, you can broil the salmon for the last 2-3 minutes of cooking, but be sure to watch carefully to avoid burning.

6. Prepare the Sauce (Optional)

While the salmon bakes, you can prepare the optional yogurt sauce. In a small bowl, mix together the Greek yogurt, lemon juice, dill, and a pinch of salt and pepper. This creamy sauce adds a cool, tangy complement to the rich and nutty flavors of the salmon. You can serve the sauce on the side or drizzle it over the salmon once it’s ready.

7. Serve the Pistachio Crusted Salmon

Remove the salmon from the oven once it’s cooked to your desired level of doneness. Let the salmon rest for a couple of minutes before serving. This resting time allows the juices to redistribute, ensuring the salmon remains moist.

Serve the pistachio-crusted salmon with a squeeze of fresh lemon juice and a side of the yogurt sauce, if desired. Garnish with extra fresh parsley or dill for a pop of color and extra flavor.