Pan-Seared Pistachio Herb Salmon
Easy, elegant, and shines with flavor and texture. Start with heart-healthy salmon filets, sear for a crisp exterior and flaky inside, then top with a crunchy, bright-tasting medley of pistachios, lemon, basil, and mint.
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.
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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
Calories: 392 kcal, Carbohydrates: 4 g, Protein: 37 g, Fat: 24 g, Saturated Fat: 3 g, Cholesterol: 93 mg, Sodium: 75 mg, Potassium: 1013 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 395 IU, Vitamin C: 2.2 mg, Calcium: 48 mg, Iron: 2.2 mg