Rich, savory salmon meets the zesty brightness of citrus and the delightful crunch of roasted nuts. Whether you’re hosting a special dinner party or simply looking to elevate your weeknight meal, this dish will leave you wondering when you’ll be cooking it next!

Walnut & Pistachio Salmon with Citrus Glaze

Total Time 25 minutes
Servings 4


  • Measuring cups/spoons
  • Blender
  • Food processor (OPTIONAL)
  • Knife
  • Cutting board
  • Sheet pan
  • Brush
  • Small bowl
  • Fish spatula


  • 4 salmon fillets 4-6 ounces each
  • ¼ cup roasted pistachios
  • ¼ cup walnuts
  • 2 tablespoons Dijon mustard
  • ½ teaspoon garlic powder
  • Salt & pepper
  • 1 tablespoon date syrup can substitute honey or maple syrup, plus more to drizzle
  • 1 teaspoon orange zest
  • Olive oil
  • Lemon juice


  • Preheat oven to 375℉.
  • Add the walnuts and pistachios to a blender and pulse together to form a crumb or chop well with a sharp knife.
  • Place the salmon fillets on a sheet pan and brush each piece with dijon mustard, then season with the garlic powder and salt and pepper.
  • Add the crushed nuts on top of each salmon piece and press them down to stick.
  • Mix the date syrup and orange zest together in a small bowl then drizzle over the salmon, then lightly drizzle each fillet with olive oil.
  • Bake the salmon for about 10-12 minutes, depending on the thickness of the salmon. I like to set it under the broiler for 1 minute at the end.
  • Serve with a fresh squeeze of lemon juice and a light drizzle of date syrup.
  • Store in an airtight container in the fridge for 3-4 days, or 2-3 months in the freezer.