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pistachio crusted salmon the keg recipe

Pistachio Crusted Salmon The Keg Recipe

This pistachio crusted salmon the keg recipe is an authentic copycat with a crisp nut topping and sweet maple Dijon glaze. Ready in 20 minutes and perfect for an easy steakhouse style dinner at home.
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Prep Time 10 minutes
Cook Time 15 minutes
5 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 fillets Salmon fillets About 6 oz each
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Pistachio Crust
  • 1/2 cup Shelled pistachios Finely chopped
  • 1/4 cup Panko breadcrumbs Optional
  • 1 tablespoon Butter Melted
Mustard Maple Glaze
  • 2 tablespoons Dijon mustard
  • 1–2 teaspoons Maple syrup
  • 1 clove Garlic Minced

Equipment

  • 1 Baking sheet Line with parchment paper
  • 1 Mixing bowl For glaze and crust
  • 1 Pastry brush For spreading glaze
  • 1 Meat thermometer Ensure salmon reaches 145°F.

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Pat salmon fillets dry with paper towels. Season with salt and pepper.
  3. In a small bowl, mix Dijon mustard, maple syrup, and minced garlic until smooth.
  4. In another bowl, combine chopped pistachios, panko, and melted butter. Stir well.
  5. Brush glaze evenly over the top of each salmon fillet.
  6. Press the pistachio mixture gently onto the glazed surface.
  7. Place salmon on prepared baking sheet. Bake for 12–15 minutes or until internal temperature reaches 145°F.
  8. Rest for 5 minutes before serving. Optional broil for 1–2 minutes for extra crisp crust.

Notes

  • Pat salmon dry for better crust adhesion.
  • Do not overcook to keep salmon moist.
  • Broil briefly at the end for a steakhouse style finish.
  • Serve with garlic mashed potatoes or roasted asparagus for a complete meal.