Name: 5-Ingredient Pistachio Crusted Salmon with Green Curry Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 15 ounce can of coconut milk; 2 tablespoons Thai green curry (see notes); 2 teaspoons soy sauce; ½ cup salted pistachios; 4 6-ounce salmon fillets; 2 teaspoons olive oil

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Tender and delicious pistachio crusted salmon is served with a simple Thai green curry sauce. It’s a 5-ingredient recipe that takes only 20 minutes to make. You’ll love it!

A close up of pistachio crusted salmon on a baking tray.

This pistachio-crusted salmon has been a favorite in my kitchen for years. The tender, flaky salmon, topped with salty pistachios and nestled in a pool of green coconut curry sauce, is pure gold. And even though it looks like something you’d order at a restaurant, it comes together in just 20 minutes, making it an easy (and impressive) weeknight dinner.

I love serving this with simple sides that let the salmon shine — think fluffy rice to soak up the curry sauce or a quick green vegetable for contrast. It’s one of those recipes that feels special enough for guests but easy enough to make any night you’re craving something a little different.

Another salmon recipe you might enjoy is my pecan-crusted salmon.

Pistachio salmon on a white plate with rice and bok choy.

Pistachio crusted salmon on a plate with rice and bok choy.

What to serve with pistachio crusted salmon

The green curry sauce begs to be poured over basmati rice. One of my favorite side dishes (and what you see in the picture above) is my sautéed bok choy with ginger and garlic and it goes great with this salmon.

A few other sides to choose from are:

5-Ingredient Pistachio Crusted Salmon with Green Curry Sauce

Prep: 10

Cook: 10

Total: 20

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Tender and delicious pistachio crusted salmon is served with a simple Thai green curry sauce. It's a 5-ingredient recipe that takes only 20 minutes to make. You'll love it!

Ingredients

▢ 15 ounce can of coconut milk
▢ 2 tablespoons Thai green curry (see notes)
▢ 2 teaspoons soy sauce
▢ ½ cup salted pistachios
▢ 4 6-ounce salmon fillets
▢ 2 teaspoons olive oil

Instructions

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Bring the coconut milk, Thai green curry paste, and soy sauce to a boil in a small pot. Lower the heat and let it simmer gently, uncovered, whisking occasionally until it reduces to 1 cup.
15 ounce can of coconut milk, 2 tablespoons Thai green curry, 2 teaspoons soy sauce
Finely chop the pistachios by hand or using a small food processor. Lay the salmon, skin side down, on the prepared baking sheet, and cover with the pistachios, pressing them firmly into the salmon so that they stick. Drizzle the top of the salmon with the oil. Bake the salmon for 8-10 minutes, or until it reaches an internal temperature of 140 degrees Fahrenheit and is soft and just barely starts to flake.
½ cup salted pistachios, 4 6-ounce salmon fillets, 2 teaspoons olive oil
Make a pool of the green curry sauce on four plates and top with the pistachio crusted salmon.

Video

Notes

Not all Thai curry pastes are created equal. The brand’s I like best are Mae Ploy and Amoy.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 617kcal (31%), Carbohydrates: 11g (4%), Protein: 40g (80%), Fat: 47g (72%), Saturated Fat: 27g (169%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Cholesterol: 94mg (31%), Sodium: 260mg (11%), Potassium: 1296mg (37%), Fiber: 4g (17%), Sugar: 6g (7%), Vitamin A: 1313IU (26%), Vitamin C: 5mg (6%), Calcium: 66mg (7%), Iron: 4mg (22%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.