Healthy-ish Pistachio-Crusted Salmon with Ginger Apricot Glaze
I’m not a huge salmon person, but this is the recipe that finally converted me. Crispy pistachio crust, a glossy ginger-apricot glaze, and no dry fish in sight. It feels indulgent, comes together fast, and is “healthy-ish” enough for a weeknight when you want to eat well without suffering.
Ingredients
Method
Prep the salmon.
- Stir Dijon mustard and olive oil together. Coat the salmon fillets all over and season with salt and pepper.
Make the crust.
- In a shallow bowl, mix crushed pistachios and panko. Press the salmon into the mixture until fully coated.
Cook the salmon.
- Heat a thin layer of olive oil in a skillet over low-medium heat. If the oil is smoking, it’s too hot.
- Pan-fry salmon until golden and cooked to about 120–125°F for juicy, restaurant-style salmon.
Warm the glaze.
- While the salmon cooks, combine apricot jelly, soy sauce, rice vinegar, ginger, and garlic powder in a small pan (or microwave 20–30 seconds). Stir until glossy and smooth.
Finish & serve.
- Spoon the glaze over the salmon right before serving. Toss cucumber with miso dressing, soy sauce, and sesame seeds and serve alongside.
Notes
healthy salmon recipe, pistachio crusted salmon, easy weeknight salmon, healthy-ish dinner
