Name: Pistachio Crusted Salmon with Zhoug Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 2 tablespoons shelled pistachios (finely chopped); 2 tablespoons sour cream; 6 tablespoons zhoug sauce; 2 sockeye salmon fillets (5 ounces each); ½ teaspoon smoked paprika; olive oil (for the baking dish); Kosher salt (to taste); freshly ground black pepper (to taste); ¾ cup kale leaves (packed and roughly chopped); 4 ounces grape tomatoes (halved); 1 scallion (trimmed and thinly sliced); ¼ cup shredded red cabbage; Kosher salt (to taste); freshly ground black pepper (to taste)

Jump to Recipe

If you’re craving a dish that combines bright, herby heat with rich, crunchy satisfaction, Pistachio Crusted Salmon with Zhoug is an absolute must-try. In this colorful, Middle Eastern-inspired recipe, tender sockeye salmon fillets are coated in a luscious sour cream-zhoug sauce, crowned with a vibrant pistachio crust, then oven-roasted to perfection. Served alongside a crisp kale and tomato salad, this dish is pure magic—easy enough for a weeknight but impressive enough for special guests!

Pistachio Crusted Salmon with Zhoug Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pistachio Crusted Salmon with Zhoug lies in its carefully chosen, straightforward ingredients. Each one plays a starring role, imparting color, texture, and layers of bold flavor that will keep every bite interesting.

Pistachios: Finely chopped pistachios create a colorful, crunchy crust with lovely nutty notes—use fresh, unshelled nuts for the best flavor.
Sour Cream: This adds a luscious creaminess to the zhoug sauce, helping it cling to the salmon and keeping everything moist as it roasts.
Zhoug Sauce: A fragrant, spicy, cilantro-chili sauce from the Middle East that brings bold, herbal heat to the table—store-bought or homemade both work!
Sockeye Salmon Fillets: Rich, flavorful fish that holds up beautifully to baking and pairs wonderfully with zhoug and pistachios.
Smoked Paprika: Sprinkled over the salmon for a subtle, earthy kick and a gorgeous warm color.
Olive Oil: For greasing the baking dish and bringing a touch of Mediterranean richness.
Kosher Salt & Freshly Ground Black Pepper: Essential seasonings to bring out each ingredient’s flavor—don’t skip them!
Kale Leaves: Roughly chopped; a sturdy, nutrient-packed green that softens beautifully when massaged with zhoug sauce.
Grape Tomatoes: Halved juicy gems that highlight the freshness of the salad and add pops of color.
Scallion: Thinly sliced for subtle oniony flavor and wonderful crunch.
Shredded Red Cabbage: For attractive color and crispness in every bite of salad.

How to Make Pistachio Crusted Salmon with Zhoug

Step 1: Prep Your Tools and Oven

First things first—preheat your oven to 425ºF. Give your salmon the best start by lightly oiling a baking dish or lining a sheet pan with parchment paper, which will keep cleanup a breeze and prevent any sticking. Set it aside and get ready for the fun part.

Step 2: Make the Creamy Zhoug Sauce

In a small bowl, stir together the sour cream and zhoug sauce until silky and beautifully blended. Add a pinch of salt to taste. This creamy, punchy sauce is the flavor backbone of Pistachio Crusted Salmon with Zhoug and will soon pull double duty as both topping and salad dressing.

Step 3: Season the Salmon

Pat your salmon fillets dry with paper towels—dry surfaces help the seasonings stick. Sprinkle with salt and pepper to taste, followed by a dusting of smoked paprika. This not only seasons the fish but gives it a little depth and a gorgeous rusty color.

Step 4: Coat the Salmon with Creamy Zhoug

Place your salmon fillets skin-side down in your prepared pan. Spread about 2 tablespoons of the creamy zhoug sauce over the tops of the fillets, smoothing it evenly. The zhoug brings herby spice, while the sour cream’s richness protects the fish as it bakes.

Step 5: Add the Pistachio Crust

Generously sprinkle the chopped pistachios on top of the sauced salmon, and gently press so they adhere. This step transforms Pistachio Crusted Salmon with Zhoug from tasty to mesmerizing, delivering irresistible crunch and nutty flavor with every forkful.

Step 6: Roast the Salmon

Slide the baking dish into your hot oven. Roast for 12–15 minutes, or until the salmon is just cooked through and flakes easily (the internal temperature should hit 145˚F). The nuts will toast, the fish will glisten, and your kitchen will smell incredible.

Step 7: Make the Kale Salad

While the salmon’s in the oven, toss the chopped kale with about half the remaining creamy zhoug sauce and a sprinkle of salt. Massage the dressing in until the kale softens and darkens. Add the cabbage, tomatoes, and scallions. Drizzle over the rest of the zhoug sauce, toss to combine, and season to taste. This salad is the perfect crisp and tangy companion to the main dish.

Step 8: Rest and Serve

Once the salmon is perfectly roasted, let it rest for 3–5 minutes to keep it juicy. Plate each fillet alongside a generous portion of kale salad. Stand back for a moment to admire your Pistachio Crusted Salmon with Zhoug—it’s truly dinner with style. Enjoy every bite!

How to Serve Pistachio Crusted Salmon with Zhoug

Garnishes

You can sprinkle some extra chopped pistachios or fresh cilantro over your Pistachio Crusted Salmon with Zhoug for a burst of green and a final touch of luxury. A few lemon wedges add brightness and balance, while a light drizzle of extra zhoug sauce amps up the flavors for spice lovers.

Side Dishes

This dish is wonderfully balanced with just the salad, but you can also serve it with fluffy couscous, warm pita bread, or a scoop of herbed rice to soak up any extra sauce. Roasted sweet potatoes or simple sauteed greens also work beautifully alongside Pistachio Crusted Salmon with Zhoug, making for a hearty yet light meal.

Creative Ways to Present

Pile the vibrant salad high and rest the salmon fillet gently on top, or slice your salmon and fan the pieces over the greens for a restaurant-style look. For gatherings, serve Pistachio Crusted Salmon with Zhoug on a large platter, sprinkled with pomegranate seeds and dollops of extra zhoug for a wow-worthy centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pistachio Crusted Salmon with Zhoug, simply store it in an airtight container in the refrigerator for up to 2 days. The kale salad also keeps well, its sturdy greens holding up nicely to the robust zhoug-based dressing.

Freezing

For optimal flavor and texture, it’s best to enjoy this dish fresh. However, you can freeze cooked salmon (without salad) for up to one month. Wrap tightly and label; thaw overnight in the refrigerator before reheating. Note that the pistachio crust may lose some crunch after freezing.

Reheating

To reheat, place the salmon on a lined baking sheet and warm it in a 300ºF oven for 10–12 minutes, or just until heated through. This gentle method keeps the salmon moist and helps revive the pistachio crunch. Be sure not to microwave, which can dry out the delicate fish.

FAQs

Can I use a different type of fish for Pistachio Crusted Salmon with Zhoug?

Absolutely! Any thick, firm fish fillet such as Arctic char, steelhead trout, or cod will work well. Just adjust the cooking time as needed, since thinner fillets may cook faster.

What is zhoug sauce, and where can I find it?

Zhoug is a vibrant, mildly spicy green sauce made from fresh herbs, chilies, garlic, and olive oil. It’s popular in Middle Eastern cuisine—you can find it at many Middle Eastern markets, some grocery stores (look in the refrigerated dips section), or try making your own at home!

Is this recipe spicy?

The spice level depends on your zhoug sauce. Some are mild and herby, while others have real heat. Taste your sauce first and use less if you prefer gentler flavors, or blend in a bit more sour cream for a milder creamy zhoug.

Can I make Pistachio Crusted Salmon with Zhoug ahead of time?

You can prep almost everything in advance—chop the veggies, stir the sauce, and even assemble the pistachio topping. For best texture, wait to bake the salmon until right before serving, so the crust stays crunchy and the fish is perfectly tender.

What goes well with Pistachio Crusted Salmon with Zhoug for a dinner party?

This dish pairs beautifully with Middle Eastern sides like tabbouleh, hummus and pita, or a simple cucumber-yogurt salad. Finish the meal with fresh fruit or a pistachio-studded dessert for a truly memorable menu.

Final Thoughts

If you’re looking for a dish that’s deliciously different and guaranteed to impress, Pistachio Crusted Salmon with Zhoug is calling your name. Every bite is bright, bold, and beautifully balanced. Give it a try—you might just fall in love with this new favorite!

Pistachio Crusted Salmon with Zhoug Recipe

★★★★★

5.3 from 10 reviews

Author: Ethan
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Gluten Free

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Description

This Pistachio Crusted Salmon with Zhoug recipe is a delightful combination of flavors and textures, with a crunchy pistachio crust, creamy zhoug sauce, and tender salmon fillets. Perfect for a special dinner or a weeknight meal.

Instructions

Prep your tools. Preheat your oven to 425ºF. Lightly oil a baking dish or line a sheet pan with parchment paper and set aside.
Make the creamy zhoug sauce. Place the sour cream and zhoug sauce in a small bowl. Stir to combine and season with salt to taste.
Season the salmon. Pat the salmon fillets dry with paper towels. Season with salt and ground black pepper to taste. Sprinkle the paprika over the fillets.
Add sauce to the salmon. Place salmon, skin sides down, in a lightly oiled baking dish or a sheet pan. Spread the tops of the salmon with about 2 tablespoons of creamy zhoug sauce.
Add nuts. Sprinkle with pistachios on top of the sauce. Press to adhere.
Roast. Transfer the salmon to the oven and roast it for 12-15 minutes, or until it is fully cooked and flaky. Salmon is cooked through when its internal temperature registers at 145˚F.
While the salmon is cooking, make your kale salad. Place kale in a large bowl. Drizzle with about half the remaining creamy zhoug sauce. Lightly season with salt to taste. Massage until leaves soften. Add cabbage, tomatoes, and scallions. Drizzle with remaining zhoug sauce. Toss to combine. Season with salt to taste.
Rest and serve. When the salmon has finished baking, let it rest for about 3-5 minutes. Divide the pistachio-crusted salmon between plates. Pile kale salad on the side. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Fusion