Ruby Red Grapefruit and Pistachio Crusted Salmon

By: Marge Perry & David Bonom


1/2 cup of roasted and salted pistachio kernels very finely chopped
3 tablespoons of panko breadcrumbs
2 tablespoons of olive oil
1 tablespoon of grated fresh grapefruit zest
1 tablespoon of honey
1 teaspoon of Dijon mustard
4 (6-ounce) of skin on salmon fillets
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper


  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.