Pistachio crusted salmon
A great high protein low effort weeknight meal!
If you’re looking for a salmon recipe that feels a little bit fancy but is secretly very low effort… this is it.
This pistachio-crusted salmon is everything I want in a weeknight dinner: crisp, golden topping, tender flaky fish, and a balance of sweet, salty, and citrusy flavours that makes it taste restaurant-worthy. The mango chutney adds a subtle sweetness that helps the pistachio and Parmesan crust caramelise beautifully in the air fryer, while the lemony drizzle at the end keeps everything fresh and bright.
What I love most about this recipe is the contrast. You get the richness of the salmon, the nutty crunch from the pistachios, the savoury depth of Parmesan, and then that sharp hit of lemon to cut through it all. It feels elevated, but it’s made with simple ingredients and comes together in under 20 minutes.
It’s perfect for a quick midweek dinner, but honestly? Plate it up with some roasted veg or a fresh salad and it absolutely holds its own at a dinner party too.
Crispy, juicy, zesty, slightly sweet — this is salmon, upgraded.
🍽️ 1 portion
Ingredients
For marinade
Lemon zest
1 tbsp lemon juice
1 tsp mustard
½ tbsp olive oil
Chopped parsley
Salt and pepper
For salmon
2 salmon fillets
2 tbsp chopped pistachios
2 tbsp grated Parmesan cheese
Lemon zest
Chopped parsley
1 tbsp mango chutney
Method
Prepare the marinade by adding all the marinade ingredients to a bowl and mixing well.
Make the pistachio crust by combining the chopped pistachios, grated Parmesan, lemon zest and parsley in a bowl. Mix well.
Pat the salmon fillets dry with kitchen paper. Brush them with the mango chutney, then press the Parmesan and pistachio mixture evenly over the top.
Air fry at 170°C for 12–15 minutes, depending on how cooked you prefer the centre.
Meanwhile, mix the lemon zest, lemon juice, olive oil, mustard, parsley, salt, and pepper to make the sauce (if not already prepared).
Serve the salmon with your preferred sides and drizzle with the lemon marinade before serving.
FAQS and Tips
You can swap the the mango chutney for honey
