Wash the salmon and pour the lemon juice and orange juice from the marinade on top.
Let marinate in the fridge for a few minutes to several hours.
Preheat the oven to 375°.
Mix the orange juice, lemon juice, maple syrup, garlic, salt, and pistachios. Place in a food processor and pulse until the bottom portion of the pistachio mixture is ground while the top still has whole pistachios.
Place the salmon on a baking sheet.
Spread the peach or apricot jam on the salmon.
Starting with the smaller pieces of pistachio, press the pistachio mixture onto the salmon. Continue pressing and adding the pistachio mixture until all the pistachios are on.
Bake for 12-18 minutes depending on the thickness of your salmon and the desired doneness. You can check the sides of the salmon to see whether the salmon has finished cooking.