Get the oven going sat 450°F/232°C. Now, you could put the pistachios in the food processor or spare yourself the cleanup and just pound them a little bit in a zip loc bag. Use the flat side of a meat mallet or the bottom of a sauce pan. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick baking sheet.

Pat the salmon filets dry and lay them skin side down in the pan. If your filets have been skinned just look for the flatter side that has a gray stripe running across it and lay out the filets with that side down. Spread the mayonnaise only on the top side.

Generously sprinkle the crushed pistachios all over the mayonnaise and gently pat them down with a spatula or the flat side of a knife. Bake for 8-10 minutes or until the salmon will easily flake when tested with a table fork. Then serve up your Pistachio Crusted Salmon Filets.