Pistachio Crusted Salmon with Lemon Cream Sauce

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  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 2 servings
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1/4 cup finely chopped pistachios, plus more for garnish

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (4-ounce) fresh salmon fillets

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

Lemon Cream Sauce, recipe follows

Lemon Cream Sauce:

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup chicken broth

1/4 cup heavy whipping cream

2 teaspoons lemon zest

1/8 teaspoon fresh lemon juice

1/2 teaspoon salt

1/8 teaspoon ground white pepper


  1. In a shallow dish, combine the pistachios, salt, and pepper. Dredge the salmon in the pistachio mixture, pressing gently to coat.
  2. In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.

Lemon Cream Sauce:

  1. In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.
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