In a small bowl, combine the pistachio nuts, brown sugar, lemon juice, dill weed, and pepper; set aside.
Place the salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure the thickness of the fish. Spoon the pistachio mixture evenly on each fillet. Gently press in place to form a crust.
Bake 6 to 8 minutes for each ½-inch thickness of fish or until the fish flakes easily when tested with a fork.
Notes
Serving suggestion: Serve over hot cooked linguine tossed with pesto.