Pan-Seared Pistachio Herb Salmon
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This pan-seared pistachio herb salmon recipe is easy, elegant, and shines with flavor and texture. Start with heart-healthy salmon, sear for a crisp exterior and flaky inside, then top with a crunchy, bright-tasting medley of pistachios, lemon, basil, and mint. This is a personal favorite for something nutrient-dense and delicious!
One really hot skillet, a few pieces of salmon, and the most delicious crust of finely-chopped pistachios, lemon, and herbs: this literally is all you need to make a restaurant-quality meal at home in less than half an hour.
The first time I ever made this, my husband declared it “really gourmet.” Several years and many servings later, we both still feel the same!
Usually I opt to bake salmon for the hands-off convenience factor—perhaps you feel the same. This recipe is worth making an exception for, because searing gives a nice subtle crust on the salmon that pairs exceptionally well with the crunchy pistachio topping.
Why You’ll Love this Pistachio Salmon
- Flavorful and nourishing, with protein-packed salmon and nuts
- Fresh basil, mint, and lemon give a vibrant vibe
- Pan-searing gives the salmon a delightfully crisp exterior
- Quick enough for a weeknight, elevated enough for someone you hope to impress
- Short ingredient list and prep time keep things straightforward
Ingredient Notes
Top Tips for Searing Salmon
If you feel a little intimidated by pan-searing fish, you’re not alone, but rest assured: you can do it and you may just love the results! Here are my top tips to conquer any fears and maximize your odds of dinner success.
- Let the salmon rest at room temperature for a bit before it hits the hot pan—15 minutes or so is fine. This helps it cook more evenly and is a great time to prep your pistachio topping.
- Be sure to pat the salmon dry with paper towels. This helps ensure a good crisp.
- Use a really large pan! You should have plenty of room to flip each salmon fillet without crowding or bumping the others. Better to cook in batches if needed than to crowd the pan.
- Use just enough olive oil as is needed to thinly coat the bottom of the pan; more oil=greasy fish and more splatter.
- Speaking of splatter, this is a good time to grab an apron if you have one, or at least throw a sweatshirt over the nice silk shirt you wore to work that day. This is a small tip but comes from personal experience. 🙂
- Use a big, sturdy spatula to flip the salmon. Fish spatulas are great tools; they literally exist for this exact purpose, but multi-task for quesadillas and more.
What To Serve with Pistachio Salmon
For something relatively unique, this is also surprisingly versatile in terms of what flavors pair well with it. Some of our favorite sides to complement the herbaceous crunch include:
- Lemon Pepper Asparagus
- Five-Minute Arugula Parmesan Pine Nut Salad
- Parmesan Herb-Crusted Red Potatoes
- Pesto Green Beans (perfect if you have a lot of basil on hand)
- Everyday Italian Salad
Pan-Seared Pistachio Herb Salmon
Ingredients
- 4 salmon fillets skin on, 4-6 ounces each
- kosher salt
- 1/2 cup shelled pistachios see note
- 1/2 cup fresh basil leaves
- 2-3 Tablespoons fresh mint
- 1 Tablespoon extra-virgin olive oil plus extra for cooking
- juice of 1/2 lemon reserve the other half for serving as wedges or slices
Instructions
- Remove salmon from the fridge, pat both sides dry with a paper towel, and sprinkle just the pink side very lightly with kosher salt. Let it rest at room temperature while you prepare the topping.4 salmon fillets, kosher salt
- Finely chop the pistachios, basil, and mint. Combine these in a small bowl with 1 Tablespoon olive oil, juice of ½ a lemon, and ½ teaspoon kosher salt. Stir to blend and set aside.1/2 cup shelled pistachios, 1/2 cup fresh basil leaves, 2-3 Tablespoons fresh mint, 1 Tablespoon extra-virgin olive oil, juice of 1/2 lemon
- Set a large cast-iron or stainless skillet over medium-high heat. When the pan is hot, drizzle in enough olive oil to thinly-coat the bottom of the pan.
- When the oil starts to shimmer, carefully place the salmon in the skillet, skin-side down. (Cook the fillets two at a time if your skillet is not big enough to very comfortably fit all four at once.)
- Watch carefully and you will see each fillet change color, bottom to top, as it cooks. Do not poke or move them around in the skillet until they are ready to flip, which is when they're cooked about ¾ of the way to the top. This is likely to take 5-6 minutes, depending on how thick each piece is. Use a large, sturdy spatula to lift each fillet and flip it away from you to minimize oil splatters. Continue to cook salmon for 2-3 minutes on the other side, just until cooked through and flaky.
- Remove salmon from skillet and let rest for 2-3 minutes on a paper-towel lined plate. Top each fillet with generous spoonfuls of the pistachio-herb topping and serve with lemon wedges or slices.
Notes
- Salmon: It’s important to use skin-on salmon in this recipe, since it helps the fillets stay intact and prevent scorching or uneven cooking as they sear.
- Pistachios: I usually buy roasted and lightly salted shelled pistachios; if yours are unsalted, you may find you want to add more salt to the topping to taste. If you’re unsure, err on the side of adding less salt, then sampling a small bite of the topping; you can always mix in more.
- Baking Option: If you prefer, you can also bake the salmon filets at 400°F for 12-15 minutes, just until cooked through to 145°F inside and beginning to flake. Top with the same pistachio mixture.
- Storage & Repurposing: Leftovers keep well in the fridge, tightly covered, for 3-4 days. They’re tasty reheated or eaten cold. I like them cold with a bed of salad greens!
- Variation: If you like, add a few extra herbs to the pistachio topping, like a hint of fresh oregano or thyme, depending on what you have available.
Nutrition Estimate
This post was originally published on June 5, 2018, and has been updated with new photos and more helpful tips, tricks, and serving suggestions.
This topping is amazing!!!!! I always end up eating spoonfuls of it on its own while I’m making the salmon. I haven’t mastered not making a huge oil-splattering mess when pan cooking. Sounds like I’m using too much oil, maybe. Still love this recipe–makes salmon feel extra special!
This is beautiful. I usually don’t mess with fish much, but if I do it’s salmon. This is a wonderful topping.
Thanks so much, Mimi!
I am so in love with this recipe, Monica. Adding a crunch to flaky + silky salmon, with pistachios no less, is brilliant. I can’t wait to give this a go! Seems perfect for any season, too!
Thank you, Dana! Yes, this is definitely going to be an all-season keeper in my house!
That pistachio topping looks awesome! Thanks for the additional cooking tips as I rarely prepare salmon.
Thank you, Christine, I hope they help!
Love how easy this salmon looks to make! And OMG those pistachios, genius!
Thank you, Lisa!
THIS is a perfect recipe for date night in! YUM
Absolutely! Delicious and elegant but stress-free to make!
My husband loves salmon and this recipe looks easy enough that I could make it! This is definitely on our list!
It really is simple – hope you enjoy it, Liz! 🙂
I’m loving the combination of pistachios and herbs used on this. Sounds yummy and so pretty to look at as well. Great for guests!
Thanks so much, Stephanie!