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Pistachio-Crusted Salmon with Lemon Cream Sauce

 Pistachio-Crusted Salmon with Lemon Cream Sauce
Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. —Ann Baker, Texarkana, Texas
4 ServingsPrep: 20 min. Bake: 15 min.


  • 4 salmon fillets (1 inch thick and 6 ounces each)
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 cup mayonnaise
  • 1/2 cup finely chopped pistachios
  • SAUCE:
  • 1 shallot, chopped
  • 1 tablespoon olive oil
  • 1 cup heavy whipping cream
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper


  • Place fillets on a greased baking sheet; sprinkle with salt and
  • pepper. Spread with mayonnaise and sprinkle with pistachios.
  • Bake at 375° for 15-20 minutes or until fish flakes easily with a
  • fork.
  • Meanwhile, in a small saucepan, cook and stir shallot in oil over
  • medium-high heat until tender. Add cream, lemon peel, salt and
  • cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7
  • minutes or until thickened, stirring occasionally. Serve with

2 of 2

Pistachio-Crusted Salmon with Lemon Cream Sauce (continued)

Directions (continued)

  • salmon. Yield: 4 servings.
Nutritional Facts: 1 fillet with 1/4 cup sauce equals 699 calories, 59 g fat (20 g saturated fat), 172 mg cholesterol, 837 mg sodium, 8 g carbohydrate, 2 g fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.