Alaskan King Salmon with Pistachio Almond Crust Roasted Corn Salsa and Avocado Butter

Alaskan King Salmon, my mouth waters at just the thought. Wonderfully light and delectable, the flavor just teases your tongue to want more. This is a great dish to make for friends and family. You really will capture all the amazing flavors available with this recipe.

Title: Alaskan King Salmon with Pistachio Almond Crust, Roasted Corn Salsa and Avocado Butter

Author: Chef Bernard Guillas

Serves 6

Pistachio Almond Crust


  • 1 Tbsp. M~Ocean fennel pollen spice blend
  • 1/2 cup pistachios, shelled
  • 1/4 cup sliced almonds, blanched


  1. Place M~Ocean, pistachios, and almonds in food processor.
  2. Pulse until coarse, about 20 seconds.
  3. Remove. Set aside.

Alaskan King Salmon


  • 6- 7 oz. Alaskan King salmon fillets, scaled, skin on, pin bone out
  • 2 Tbsp. olive oil
  • 1 Tbsp. unsalted butter


  1. Place pistachio almond crust on cookie sheet.
  2. Coat flesh side of salmon fillet only.
  3. Melt olive oil and butter in hot skillet over medium heat.
  4. Pan fry coated side of salmon until golden brown, approximately 1 minute.
  5. Flip over.
  6. Cook to medium rare.
  7. Remove from skillet.
  8. Set aside.

Avocado Butter


  • 1/2 cup unsalted butter, softened
  • 3/4 cup ripe avocado
  • 2 Tbsp. chopped fresh cilantro
  • 2 cloves garlic cloves, minced
  • 1 lime, juiced dash Tabasco
  • To taste: sea salt and freshly ground black pepper


  1. Whip butter in small mixing bowl until soft and creamy.
  2. In separate bowl, blend avocado, cilantro, and garlic.
  3. Add lime juice, salt, pepper, and Tabasco.
  4. Combine well with butter.

Roasted Corn Salsa


  • 3 ears corn
  • 1/4 cup roasted bell peppers, diced
  • 6 medium shiitake mushrooms, stemmed
  • 1 cup cucumber, peeled, seeded, diced
  • 1 tsp. honey
  • 1 lime, juiced
  • 1 Tbsp. chopped scallions
  • 1 Tbsp. chopped mint
  • pinch cumin
  • pinch cayenne pepper
  • To taste: sea salt and freshly ground black pepper


  1. On hot grill, charbroil corn and shiitake mushrooms approximately 2 minutes.
  2. Remove kernels with knife, shaving cob lengthwise.
  3. Julienne shiitake mushrooms.
  4. Set aside. Cool.
  5. Place kernels in mixing bowl with remaining ingredients.
  6. Gently toss.
  7. Season to taste with sea salt and freshly ground black pepper.


  1. 1/2 cup arugula sprouts
  2. 2 Tbsp. pumpkin seed oil
  3. Place salsa in center of large serving plate. Top with salmon. Spoon avocado butter atop salmon. Garnish with arugula sprouts. Drizzle plate with pumpkin seed oil.

Chef Bernard LogoBon Appetit
–Executive Chef Bernard Guillas
The Marine Room, La Jolla, California

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