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This pumpkin seed crusted salmon is unique, delicious, and easy to make for dinner tonight!
This recipe has a very light flavor, so you could put this “breading” on just about any type of fish. Salmon, cod, halibut, and trout are all good choices here. It’s easy to put together and makes for a delicious, healthy meal!
Why Pumpkin Seeds?
Pumpkin seeds are high in polyunsaturated fatty acids and antioxidants. They contain fair amounts of selenium and beta carotene, as well as iron. Pair that with the omega-3 fatty acids from the salmon, and you have a very healthy main course.
Is It Better To Bake Salmon Covered?
Salmon cooks very quickly, even if the fillets are on the thicker side. So covering salmon during baking is not needed. However, specifically for this recipe, if you find that the seeds are burning before the salmon is done cooking (if your fillets are very thick), you might want to cover the fillets very loosely with some foil.
What To Serve With Pumpkin Seed Crusted Salmon
As with most salmon fillets, there are some classic side dishes that will go well with it.
- Mashed potatoes
- Sweet potato mash
- Steamed or roasted vegetables
- A pat of butter while the dish is still hot
About The Ingredients
Raw pumpkin seeds – Also called Pepitas.
Garlic powder – Or garlic granules.
Fresh lemon wedges – For garnish.
How To Make Pumpkin Seed Crusted Salmon
Gather and measure all your ingredients.
In a food processor, coarsely grind the pumpkin seeds with the dill and garlic powder.
Coat a fillet in the mix so it covers the entire top of the fillet. Place on a parchment paper-lined baking pan.
Bake on a cookie sheet at 350 F. for approximately 20 minutes or until fully cooked as you like. The internal temperature should reach at least 145℉ for food safety. It should easily flake with a fork. Season with salt and pepper as needed. Serve with your favorite sides and some fresh lemon wedges.
Store leftovers in an airtight container for up to three days in the fridge.
Cooked salmon can be frozen, well-wrapped, and packaged for 4-6 months.
From chilled (not frozen), you can preheat your oven to 275℉. Then reheat the salmon on a baking pan for about 15 minutes or until it reaches about 125℉. Do not over-bake, or it will dry out too much.
More Healthy Seafood Recipes
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Pumpkin Seed Crusted Salmon Recipe Card
Pumpkin Seed Crusted Salmon
- ½ cup raw pumpkin seed (pepitas)
- 1 tsp. dried dill
- 1 tsp. garlic powder
- 1½ lb. salmon fillet (raw)
- fresh lemon wedges (for garnish)
- Gather and measure all your ingredients.
- In a food processor, coarsely grind the pumpkin seeds with the dill and garlic powder.
- Coat a fillet in the mix so it covers the entire top of the fillet. Place on a parchment-lined baking pan.
- Bake on a cookie sheet at 350℉. for approximately 20 minutes or until fully cooked as you like. The internal temperature should reach at least 145℉ for food safety. It should easily flake with a fork. Season with salt and pepper as needed. Serve with your favorite sides and some fresh lemon wedges.
This post from the Gracious Pantry® archive, originally posted on 9/15/13.