Pistachio-crusted salmon
Published on 22 June 2026
Favourites stay in this browser only. Sign in to save them to your account.
I often cook salmon and have made many recipes. I cooked this one in an air fryer on a thin layer of potatoes. Delicious! For those intolerant to gluten, the original calls for gluten-free breadcrumbs.
Do I have all the ingredients?
Ingredients
INGREDIENTS
You have 0 ingredients out of 8
You still need 8 ingredients
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
Introductory photographs from the original
0 steps completed out of 10
- Step 1 of 10
I blanched the pistachios for a few minutes, then removed their skins.
- Step 2 of 10
I put them in a food processor and chopped coarsely.
- Step 3 of 10
I put them on a plate and added the breadcrumbs.
- Step 4 of 10
I removed the skin from the salmon steaks.
- Step 5 of 10
I coated them with oil and added salt and pepper.
- Step 6 of 10
I peeled and sliced the potatoes very thinly with a mandoline. I recommend blanching them for a few minutes, including in the microwave. I arranged them as a base on baking parchment in the air fryer basket, or on a tray for a conventional oven.
- Step 7 of 10
I cover the salmon steaks with the chopped mixture, pressing firmly so it sticks on all sides.
- Step 8 of 10
I place them on the potatoes and scatter a little more chopped mixture on top.
- Step 9 of 10
I add the grated lemon zest.
- Step 10 of 10
I add a drizzle of oil and cook at 180°C for 15 minutes.
Original source: https://incucinaconlilly.com/2026/06/22/salmone-in-crosta-di-pistacchi/