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Pear and Pistachio Crusted Salmon

Pear and Pistachio Crusted Salmon

Recipe courtesy of Charlotte Langley.

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1/2 cup pistachios, finely chopped

1 ripe Bosc pear, peeled, cored and finely grated 

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon olive oil

Kosher salt and freshly ground pepper 

2 (5- to 6-ounce) pieces salmon fillet 

Lemon wedges, for garnish (optional)

Fresh parsley, for garnish (optional)


1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

2. Mix together the pistachios and pear in a small bowl until well combined.

3. In a separate small bowl, whisk together the mustard, honey and oil. Add salt and pepper to taste.

4. Place the salmon on the prepared baking sheet, skin-side down, and brush the tops with the mustard mixture. Press the pistachio and pear mixture on top of the salmon, creating a crust.

5. Bake the salmon until the crust is golden and the fish is cooked to desired doneness, 12 to 15 minutes. 

6. Let the salmon rest 1 to 2 minutes before garnishing with lemon wedges and parsley, if desired.

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Pear and Pistachio Crusted Salmon

Recipe courtesy of Charlotte Langley

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