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Pistachio Crusted Alaska Sockeye Salmon

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Pistachio and lemon make this recipe crunchy, flavorful, and so delicious. Plus, it’s a perfect weeknight meal because it can be done in under 30 minutes from start to finish! From Erin O'Brien.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Yield: 4 servings


  • 4 large Alaska sockeye salmon fillets
  • 2 tbsp. full fat greek yogurt
  • 2 tbsp. stone ground mustard
  • 1 tbsp. lemon juice, freshly squeezed
  • Zest of 1 lemon
  • 2 tsp. honey
  • Salt & pepper to taste
  • ¾ cup roasted & salted pistachios, roughly chopped or pulsed
  • ¼ cup panko breadcrumbs
  • Freshly chopped parsley & additional lemon for garnish
Recipe courtesy of Erin O'Brien


  1. Step 1 Prepare Sockeye Salmon

    * Defrost frozen Alaska sockeye salmon which has been frozen just after harvest at the peak of freshness!*

    • Preheat oven to 375 degrees.
    • Roughly chop pistachios or pulse using a food processor. Place in a large bowl or plate and add breadcrumbs. Mix together.
    • In a medium bowl, combine greek yogurt, mustard, honey, lemon zest, and lemon juice. Whisk to combine.
    • Brush mixture on top and sides of salmon fillets. Then, place into pistachio breadcrumb mixture and gently press to coat.
  2. Step 2 Cook Sockeye Salmon & Serve

    • Place onto a lined baking sheet.
    • Bake for approximately 10-12 minutes depending on size and thickness of fillets. I personally remove at 125 – 130 degrees.
    • Let rest for 5 minutes and serve with simple mixed green salad. Enjoy!

Recipe courtesy of Erin O'Brien