Pumpkin Seed Crusted Salmon Recipe
As an Amazon Associate I earn from qualifying purchases.
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.
- Rice
- Potatoes
- Mashed potatoes
- Sweet potato mash
- Steamed or roasted vegetables
- Mayonnaise
- A pat of butter while the dish is still hot
About The Ingredients
Raw pumpkin seeds – Also called Pepitas.
Dried dill
Garlic powder – Or garlic granules.
Salmon fillets
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.
Storage
Store leftovers in an airtight container for up to three days in the fridge.
Freezing
Cooked salmon can be frozen, well-wrapped, and packaged for 4-6 months.
Reheating
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
SUBSCRIBE
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Pumpkin Seed Crusted Salmon Recipe Card
Pumpkin Seed Crusted Salmon
Ingredients
- ½ cup raw pumpkin seed (pepitas)
- 1 tsp. dried dill
- 1 tsp. garlic powder
- 1½ lb. salmon fillet (raw)
- fresh lemon wedges (for garnish)
Instructions
- 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.
Notes
Nutrition
This post from the Gracious Pantry® archive, originally posted on 9/15/13.
I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.
As I was reading your ‘starter’, I was pre-writing my comment…. ‘introduce her to parchment paper’, and she’ll be a star! and she’ll love fish- easy, fast, no mess, and cleans up in a flash! You can also add a bit of white wine or beer or more lemon juice to your packet. Mine had fresh rosemary, vermouth, and thai basil from the farmers’ market. You may come to even ‘love fish’!
Carol – I do love salmon. I could just never cook it. But yes, parchment is great!
Fish cooking challenge for you is much like Momma Jo’s attempts at baking.
The Salmon are running out here on the bay we live on in Oregon an the population of Salmon is excellent.
Might try a good Olive Oil on your fish we order our from a California Olive farm to ensure it’s purity.
Keep at it and it will finally hit you what the method is as has baking finally has for me in it
finally dawned on me there is a formula to all baking.
Momma Jo – Haha! Ya, baking is an interesting process to learn. I was fortunate to learn when I was younger, but I still have my moments where I can’t get it quite right. I’m getting better at cooking fish though. I’ve learned that a lid for my cast iron skillet is critical for fish. Cooks faster and almost perfectly ever time. I’ll get there!
Oh my goodness, this looks SO good. Salmon has always been one of my favorite dishes, and with pumpkin seeds?! Yes please!
Angela – I hope you enjoy it!
I just wanted to point out that this recipe came up under the vegetarian section of your site. I believe it was mislabeled since vegetarians (in the technical use of the word) do not eat fish. However, pescatarians do eat fish.
Corey – Thank you! Yes, it was mislabeled. My apologies. It’s been fixed. 🙂
I just made this salmon dish it was very good! I also make the parmagian Quinoa it was wonderful! thanks for the recipes!
Natalie – My pleasure! I’m so happy you enjoyed it! 🙂