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

Complete the meal with a side of basmati or cauliflower rice and some sauteed bok choy!

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

This recipe was originally published way back in 2015. We've freshened it up with some new photos and some more information. We now prefer to cook the salmon faster and at a higher temperature, as we do in our 8-minute baked salmon recipe. Other than that small difference, this recipe has remained unchanged.

Pistachio crusted salmon

Pistachio crusted salmon recipe has long been a favorite of ours. The tender, flaky salmon with salted pistachios sits in a little pool of green coconut curry sauce. It's pure gold.

And while this salmon may look like a fancy recipe, it's made in just 20 minutes so it's easily a weeknight dinner.

Healthy and delicious doesn't get any better than this!

Pistachio crusted salmon on a baking sheet.

How to make pistachio crusted salmon

Making pistachio crusted salmon is very simple! Here's what you're going to do:

  1. If you want to serve rice with your meal, put on a pot first.
  2. Next, make the sauce. This is simply some coconut milk, curry paste, and soy sauce or coco aminos that is simmered until it thickens. Easy!
  3. Now pile some finely chopped pistachios on top of salmon fillets, drizzle some oil over the top and bake the salmon for about 10 minutes.

That's it … dinner is done!

Full recipe instructions in the recipe card below.

How long does pistachio salmon last?

Cooked fish lasts for 3-4 days in your fridge. Make sure to reheat it gently. You only want to warm the fish, not cook it more.

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

What to serve with pistachio crusted salmon

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

A few other sides we love with pistachio salmon are:

Love pistachios? Try these recipes:

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

Popular salmon recipes

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

5-Ingredient Pistachio Crusted Salmon

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: North American

Description

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

If you love this recipe as much as we do, let us know with a 5-star review in the comments!


Scale

Ingredients

  • 1 15-ounce (400ml) can of coconut milk
  • 2 tablespoons Thai green curry (see notes)
  • 2 teaspoons soy sauce (gluten-free or coco aminos, if needed)
  • ½ cup salted pistachios
  • 4 salmon fillets
  • 2 teaspoons olive oil

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Make a pool of the green curry sauce on four plates and top with the pistachio crusted salmon.

Notes

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

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