Greek Style Pistachio Crusted Salmon

I am always trying to find new ways to cook salmon. I recently started crusting my salmon with herbs, spices, etc. This recipe is an Aegina Greek-style preparation for salmon and the pistachios and fresh herbs are so unique and delicious. I hope you try this at home and enjoy!


  • 4 6-oz salmon fillets

  • 3 tbsp butter, softened

  • 1 tsp fresh dill, chopped

  • 1 tsp fresh marjoram, chopped

  • Juice of 1/2 lemon

  • 1/4 cup panko breadcrumbs

  • 1/3 cup whole unsalted pistachios

  • 2 tsp salt

  • 1/2 tsp black pepper


  • Preheat oven to 325 degrees fahrenheit.

  • Start by toasting the whole, shelled, unsalted pistachios in a dry pan until golden and fragrant. Cool, and place in a food processor or mortar and pestle and grind until you have a small crumb.

  • Put pistachio mixture into a mixing bowl with the breadcrumbs, salt, pepper, dill and marjoram. Mix to combine. Next, add the softened butter and lemon juice. Using a spatula, fold the butter into to form a paste-like texture.

  • Drizzle olive oil lightly onto a large sheet pan and place the salmon filets skin-side down. Season with salt and pepper.

  • Using your hands and an offset spatula, take about 1-2 tbsp of crust mixture per salmon and evenly spread it onto the flesh side.

  • Once all of the salmon filets are crusted, place in the oven for approx 20 minutes at 325 or until medium/medium-rare. Broil for the last 3 minutes of cooking to create a golden crust. Enjoy!