I think it is great when one gets challenged. I don’t think my sister Peggy actually challenged but she sent me a photo of a dinner she made of this very same of salmon. So I set out to make my own using several different sources. This is what I came up with. Really s good change for using salmon. You be the judge. Even the Brussels Sprouts with a balsamic vinegar glaze is different and works wonders for those who say, “I don’t like Brussels Sprouts” and have not even tried these.

Source: Captain’s Shack  Boise, ID 1 June 2026   Bob Young

This pistachio crusted salmon might seem like a fancy salmon recipe but you will be surprised how Easy it is to make! The salmon crust is perfectly complimented by the sweet and savory maple Dijon glaze.

Prep: 10 min           Cook: 25 min          Total: 35min    Servings: 1

Ingredients:
Skin-On (2 – 8 oz filets)
3 T Roasted/Salted Pistachios Skinless filet add ⅛ cup extra to coat
1½ t Course Ground Dijon Mustard
1 t Maple Syrup
Celtic Sea Salt and fresh ground Tellicherry Black Pepper to taste

Instructions;
Preheat oven to 350º F
Pulse pistachios in food processor. You don’t want whole chunks but you don’t want meal like powder – about in the middle. You want it to stick to the salmon but still have good crunch.
Mix course ground Dijon and maple syrup. Add salt and pepper to taste. If you like it a little sweeter you can add more maple syrup.

Coat the salmon top, bottom and sides with your Dijon maple mixture. Place pistachios on plate or wide bottom bowl.Gently place salmon on top of pistachio mixture, top down. Push gently so that the pistachio mixture sticks to the salmon. Coat sides of salmon by hand or gently turn to press sides down.

Place salmon in a Pyrex baking dish or on a non-stick cookie sheet. I cover the baking sheet with aluminum foil. Bake for 20-25 minutes. Let rest five 5 minutes. Serve with Balsamic Glazed Brussels Sprouts.