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!