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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Ingredients Method Video Notes

Ingredients
  

Salmon
  • 2 salmon fillets 6–8 oz each
  • 1 ½ tbsp Dijon mustard
  • 1 tbsp extra-virgin olive oil plus more for the pan
  • ¼ cup pistachios finely crushed
  • ¼ cup panko breadcrumbs
  • ¼ tsp kosher salt
  • Freshly cracked black pepper
Ginger Apricot Glaze
  • 2 tbsp apricot jelly or preserves
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • ¼ tsp ground ginger
  • ¼ tsp garlic powder or onion powder
Optional Cucumber Side (Highly Encouraged)
  • 1 large cucumber thinly sliced
  • 2 tbsp miso dressing
  • 1 tsp light soy sauce
  • 1 tsp sesame seeds

Method
 

Prep the salmon.
  1. Stir Dijon mustard and olive oil together. Coat the salmon fillets all over and season with salt and pepper.
Make the crust.
  1. In a shallow bowl, mix crushed pistachios and panko. Press the salmon into the mixture until fully coated.
Cook the salmon.
  1. Heat a thin layer of olive oil in a skillet over low-medium heat. If the oil is smoking, it’s too hot.
  2. Pan-fry salmon until golden and cooked to about 120–125°F for juicy, restaurant-style salmon.
Warm the glaze.
  1. 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.
  1. Spoon the glaze over the salmon right before serving. Toss cucumber with miso dressing, soy sauce, and sesame seeds and serve alongside.

Notes

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