Ruby Red Grapefruit and Pistachio Crusted Salmon

By Marge Perry & David Bonom
This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout.
  • Course: Side Dish


  • Dijon Mustard
  • grated fresh grapefruit zest
  • ground black pepper
  • Honey
  • olive oil
  • panko breadcrumbs
  • roasted and salted pistachio kernels
  • Salt
  • skin-on salmon fillets


  1. Preheat the oven to 350°F.
  2. Combine the pistachios, panko, oil, zest, honey and mustard in a bowl.
  3. Season the salmon with the salt and pepper. Heat a large nonstick skillet over medium heat until hot. Add the salmon, skin side up, and cook until lightly browned, about 3 minutes. Turn the salmon over and remove the skillet from the heat.
  4. Spread the pistachio mixture evenly over the top of each salmon fillet. Place the skillet in the oven and bake until the fish flakes easily with a fork, about 8-10 minutes.