Salmon is a nutrient-filled food that most people only enjoy at restaurants, but anyone can make delicious salmon at home! Smoked salmon with a pistachio crust is the perfect flavor combination for an incredible home-cooked meal—and it is so easy to make that even beginners can create delicious salmon that is full of good flavor. All you need is your favorite Z Grills pellet smoker and to follow these simple steps!
Table of Contents
What Do You Need to Make This Salmon?
Before you can create the perfect salmon dish at home, you need to have the right set of ingredients. For this recipe, there are two ingredient sets—one for making the salmon and one for making the cream spinach.
For Salmon
- Wild salmon filets
- Pistachio mix
- ½ cup of pistachios
- 1 stick of softened salted butter
- ½ cup of panko bread crumbs
- 3 tablespoons of Italian parsley
- 1 teaspoon of S&P&G
For Cream Spinach
- 16 ounces of fresh baby spinach
- 1 tablespoon of chopped garlic
- 3 tablespoons of chopped onion
- 1 teaspoon S&P&G
- 3 tablespoons of cream cheese
- ½ cup of light or heavy cream
Remember to adjust these numbers if you intend to use over 4 salmon filets.
How to make Pistachio Crusted Salmon (Step-by-Step)
Making an amazing set of pistachio crusted salmon filets is easy and really only takes a few steps. With these helpful cooking tips, you can make salmon any night of the week that you want. Let’s explore how to make this delicious salmon!
Step 1. Prepare the Pistachio Topping
To begin, you will want to prepare the pistachio topping first. For this step, you will want to use a food processor. Add the pistachio to the food processor and chop the pistachios until they reach a medium level. There will be a slight variation in sizes when it comes to the pieces.
After the pistachios are chopped, add in the softened butter, bread crumbs, and other remaining ingredients. Allow the food processor to chop the mixture for a few seconds in a bowl, then transfer everything into a mixing bowl and combine the ingredients. The butter should act as the glue that holds everything together. Take time squeezing it to help it stay together.
Step 2. Prepare the Salmon
Salmon is incredibly easy to prepare. While being careful, remove all of the bones from the salmon before you start cooking. Do this by running your hand back and forth across the top to locate them.
You can decide whether or not you would like to leave the skin on while it cooks. Whether you cook it with skin or without the skin, it will still be delicious. Once the bones are removed, portion the salmon into even pieces. You can also purchase salmon already cut into filets at the store.
Step 3. Season the Salmon
Making sure that your salmon has that perfect flavor means getting it properly seasoned. To season your salmon, you will want to add an S&P&G mixture and a rind of lemon across each salmon filet. The lemon is very important for the flavor. Evenly portion the pistachio mixture across the salmon filets.
Step 4. Smoke the Salmon
After your smoker has reached 250F with Z Grills cherry pellets, it is time to smoke the salmon. Place the salmon on the grate and allow it to cook for roughly 35 minutes. The salmon should have an internal temperature of 125F when it is done cooking.
Step 5. Make Cream Spinach for a Side Dish
While your salmon is cooking, you can start on the cream spinach side dish. To do this, you will need to bring a large pot of water to boil with two teaspoons of salt added.
When the water begins to boil, add the spinach and cook it until it is wilted. This should take roughly 1 minute to accomplish. When the spinach looks cooked, drain the spinach using a strainer, colander, or another straining device.
Rinse the strained spinach with cold water until it is cool. After it has been drained, use paper towels to remove the remaining water by squeezing it together. Chop the newly-made spinach bundles into spinach that is roughly ¾ inches wide.
Using a large skillet, melt the butter down with garlic and onions. Cook the combination on medium-low for 5 minutes—or until the onions appear translucent.
To the skillet, add the S&P&G seasoning, then introduce the cream, allowing it to reduce. When it thickens, add the cream cheese, and allow the mixture to simmer. You can add a little more heavy cream once you cook it down. Watch as the combination thickens. When it begins to pull away from the skillet with your spoon or spatula, add the spinach and mix it all together.
Take time to break up the spinach to balance it evenly while you combine everything.
Step 6. Remove, Rest, and Serve
When the internal temperature of the salmon reaches 125F, it is time to remove the salmon from the grill. Take it out and allow it to sit for five minutes before serving.
The salmon should be cooked to perfection and ready to be paired with its delicious side dish and a little white rice for a perfect restaurant-style meal. This is the perfect recipe for an unforgettable Christmas dinner, and it is one that guests will absolutely love. No matter what day it is, this is guaranteed to get you a few compliments!
To create this salmon the right way, we recommend using the Z Grills 11002B Wi-Fi pellet grill. For the full recipe, watch the video and visit our YouTube channel for even more insider tips!
Chef Tommy’s Pro Tips for Pistachio Crusted Salmon
With these tips from Chef Tommy, you can create the perfect smoked salmon at home!
How to Tell if Smoked Salmon is Done?
You can tell that smoked salmon is done when it reaches an internal temperature of 125F. Be sure to use a meat thermometer at the thickest part.
Related reading: Salmon Cooking Temp & Temparature Chart
What Temperature Should Salmon Be Smoked At?
For effective preparation and even cooking, smoked salmon should be cooked at 250F for a total of 35 minutes.
How to Store and Reheat Leftover Salmon Properly?
Salmon is great the first day, but it can be just as delicious the next day! Salmon is good for up to 4 days after it is cooked.
The key to enjoying your salmon leftovers is reheating them correctly. To do this, avoid using the microwave. Instead, place your salmon on the grill at 300F. For added flavor and moisture, squeeze fresh lemon over the top.
What to Serve with Pistachio Crusted Salmon?
Your pistachio crusted salmon will go great with the cream spinach and rice, but there are other flavors that blend well with this meal too. For a simple side dish, grilled squash and zucchini goes very well. To enjoy something with a little more robust flavor, you can dress up this dinner with bacon-wrapped asparagus too. For anyone hoping to bring a more refined flavor and texture, grilled eggplant is also a wonderful side option!
Pistachio Crusted Salmon
Equipment
- Z Grills 11002B Pellet Grill with Wi-Fi
- Z Grills Cherry Wood Pellets
Ingredients
For Salmon
- Wild salmon filets
- Pistachio mix
- ½ cup of pistachios
- 1 stick of softened salted butter
- ½ cup of panko bread crumbs
- 3 tablespoons of Italian parsley
- 1 teaspoon of S&P&G
For Cream Spinach
- 16 ounces of fresh baby spinach
- 1 tablespoon of chopped garlic
- 3 tablespoons of chopped onion
- 1 teaspoon S&P&G
- 3 tablespoons of cream cheese
Instructions
- Bring a large pot of water to boil with two teaspoons of salt.
- Add the spinach and cook it in the water for roughly one minute—or until it looks wilted.
- Drain the spinach completely, then rinse it with cold water.
- Squeeze the spinach by the fistful using paper towels and cut it into pieces that are ¾-inch width.
- Using a large skillet, melt butter, garlic, and onions together. Allow to cook on medium-low for roughly five minutes—or until the onions are translucent.
- Add in the S&P&G seasoning, then add the light cream.
- Allow it to simmer while thickening.
- Add in the cream cheese, and allow the mixture to reduce until it has thickened.
- Add a little more heavy cream when it thickens.
- Finally, add in the spinach and mix it all together.
- Using a food processor, add pistachio and begin chopping until a medium chop is achieved. There should be a combination of large and small pieces.
- Add in softened butter, bread crumbs, and the remaining ingredients—then chop for a few more seconds.
- Transfer the mixture into a mixing bowl and combine all ingredients. Allow the mixture to chill.
- Remove the bones from the salmon after running your hand over the back of the salmon to find them. You can decide whether to cook the salmon with or without skin. Portion everything to create even pieces.
- Add some S&P&G and the rind of 1 lemon to each salmon filet, covering each piece of salmon in the mixture. The lemon is very important.
- Add the pistachio topping in even portions on each salmon filet.
- Smoke the salmon at 250F until it reaches an internal temperature of 125F. This should take approximately 35 minutes.
- Remove the salmon, allow it to rest, and serve it with the cream spinach and white rice.
