Pistachio-Miso Crusted Salmon

Is one whom eats fish, and only fish, as of recently from complete vegetarianism…still a vegetarian? THAT is the question. In the process of my many recent experimentations with fish…this one has turned out soooo good, I am posting this recipe, after just having eaten it, moments ago. Plus- it sounds really complicated and fancy schmancy…but it is reallllly easy.


  • Wild Salmon (how much ever you want)
  • Miso Dressing and/or Chinese Chicken Salad dressing
  • Oil (Olive, Flax or Grape Seed are my favorites…for this I recommend Grape Seed)
  • Pistachios, finely chopped (or *pounded-see below)
  • Fresh Garlic, pressed (optional)


  • Baking Dish
  • Ziploc baggy
  • Something that can *pound things into small pieces (get creative)
  • Marinade dish
  • Garlic press (optional)


  1. Pre-heat oven to 375°F.
  2. Grease baking dish with oil. Hopefully your salmon is fresh, if not, thaw it out.
  3. Place dressing/s in marinade dish and add garlic (depending on brand use, marinade will be thick or thin…if too thick add some oil).
  4. Place in salmon and turn every few minutes…I like to do this for around 15.
  5. While those minutes are going by, place pistachios in the ziploc baggy, close tightly, and POUND them…with something. You want them in tiny pieces rather than too fine.
  6. Place pieces on a small plate. Remove salmon from marinade and dip on both sides into nuts (usually about a half cup per fillet). Spread evenly with your fingers if you have to.
  7. Bake for 22-27 minutes, or until desired tenderness.

What you should know

I sliced some potatoes and squash, julienne, and lined the outside of the pan with them…covering them in just a little garlic powder, salt and Grape Seed Oil before…so meal was done all in one…voila!

Re: Pistachio-Miso Crusted Salmon

Wow this recipe looks great. I absolutely love the grape seed oil suggestion. I got some on a visit to a winery and have been looking for more to do than simply making salad dressing with it.

And here is my passive aggressive alternative to pounding the pistachios — grind them in a coffee grinder. I keep a spare for spices and nuts.

Re: Pistachio-Miso Crusted Salmon