Baked salmon with pistachio, blueberry, capers and coriander crust

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  • 3 salmon filets of about 7 oz
  • ½ cup blueberries
  • ½ cup unsalted, peeled pistachios.
  • 2 tbsp capers
  • 2 tbsp breadcrumbs
  • 2 tbsp grated cheese
  • 1 tbsp soft butter
  • 1 tsp mustard
  • 1 lemon
  • 2 tsp olive oil
  • 1 tsp sea salt
  • 1 tsp rosemary
  • Nutmeg


Preheat the oven to 400°F.

Mix the mustard with lemon juice, sea salt, pepper, rosemary, and a teaspoon of olive oil. Using a brush, marinade the salmon filet and allow to rest.

For the crust, put the pistachios in a mortar or plastic bag (or a cloth napkin) and grind with a hammer or another hard object.

Then mix the ground pistachios with the blueberries, breadcrumbs, grated cheese, and the tablespoon of butter. Mix all the ingredients in the mortar until obtaining a wet dough.

Butter a baking pan and put the filets seasoned with salt, pepper and a pinch of nutmeg. Put a layer of the pistachios, blueberries, bread and cheese mixture over each filet, cover with aluminum foil and bake for 10-15 minutes, depending on the thickness of the filets. During the last 2-3 minutes, remove the foil so that the pistachio crust becomes crunchy.