A sweet sauce, a savory crunch…it’s classic and fresh in one salmon dish.
My sisters-in-law really deserve a lot of credit. Since I’ve been sharing so many recipes for years, of course I’m constantly asking them for their latest and greatest. I pick their brains and ask what they’re cooking lately.
“Anything new? And can I share it on Between Carpools?”
And, over the years, they’ve graciously shared so many with me.
While we have lots of great salmon recipes on BCP, because it’s one of the most popular Shabbos appetizers, one can never have enough variations.
This salmon has that familiarity of the classical teriyaki salmon or our popular maple salmon.
With the addition of the crispy crunch topped right before serving, it reinvents itself into something new and fresh.
The sauce can be prepared a few days in advance in the fridge or frozen. The crunch can be frozen too. You can replace the homemade teriyaki with store-bought and just prepare the pistachio crunch.
Pistachio Salmon
Ingredients
- 6 slices salmon fillets
Sauce
- ½ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp honey
- 3 garlic cloves crushed
- 1 tsp grated ginger optional
- 2 tbsp lemon juice
- 1 tbsp corn starch
- ½ cup water
Pistachio Crunch
- 2 tbsp oil
- ½ cup golden or panko crumbs
- ½ cup chopped shelled pistachios
- ¼ teaspoon salt (if using unsalted pistachios)
Instructions
- Preheat oven to 400⁰F.
- In a saucepan over medium heat, combine soy sauce, brown sugar, honey, garlic, ginger, and lemon juice. Bring to a boil. Dissolve the cornstarch in the water and add to the pan. Cook over medium heat until the sauce thickens. It takes a few minutes until it gets syrupy and thick.
- Prepare the crumbs. Heat oil in a saute pan. Add crumbs and pistachios. Stir cooking for 2 minutes until crumbs are toasted. Season with salt if needed.
- Drizzle some oil on a baking sheet or baking pan. Place salmon fillets on top. Cover generously with sauce. Bake for 18-20 minutes. Top with crumbs before serving.
Notes
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