Prepare the pistachio coating: Place the shelled pistachios in a food processor. Pulse until they are coarsely ground, resembling small crumbs but not a fine powder. You want some texture. Transfer the ground pistachios to a shallow dish or plate.

Add the panko breadcrumbs, finely chopped fresh parsley, lemon zest, garlic powder, salt, and black pepper to the dish with the ground pistachios. Stir everything together until well combined. This is your pistachio crust mixture.

Prepare the salmon: Pat the salmon fillet completely dry with paper towels. This is crucial for the crust to adhere well. Cut the salmon into bite-sized pieces, approximately 2.5cm (1 inch) cubes. Aim for uniform size for even cooking.

Set up your breading station: In three separate shallow dishes or bowls, place the all-purpose flour in the first, the two lightly beaten eggs in the second, and the pistachio-breadcrumb mixture in the third.

Bread the salmon: Take each salmon cube and dredge it lightly in the all-purpose flour, ensuring it's coated on all sides. Gently shake off any excess flour. Then, dip the floured salmon into the beaten eggs, allowing any excess to drip off. Finally, press the salmon pieces firmly into the pistachio-breadcrumb mixture, ensuring they are thoroughly coated. Place the coated salmon bites on a clean plate or baking sheet.

Heat the oil: Pour the olive oil into a large non-stick skillet. Heat the oil over medium-high heat until it shimmers. You can test if the oil is hot enough by dropping a tiny piece of the pistachio mixture into it; it should sizzle immediately.

Cook the salmon bites: Carefully place the coated salmon bites into the hot oil in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches. Fry for approximately 2-3 minutes per side, until golden brown and crispy. The salmon should be cooked through but still tender and moist inside.

Drain and serve: Once cooked, remove the salmon bites from the skillet using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy.