Mustard-Baked Salmon With Pumpkin Seed Crust

Mustard-Baked Salmon With Pumpkin Seed Crust
3.5 from 2 ratings
A quick and easy salmon recipe to prepare for a weeknight meal. The toasted pumpkin seeds give it a nutty flavor and good crunch, but any other nuts could be easily substituted for the pumpkin seeds. Serve with wild rice, greens, or a lovely salad.  Click here to see The New and Improved Farm-Raised Salmon story.
Mustard-Baked Salmon
  • 1 tablespoon pumpkin seeds
  • one 12-ounce salmon fillet, skin on
  • salt and fresh black pepper, to taste
  • 1 1/2 tablespoon whole grain mustard
  1. Preheat the oven to 350 degrees. In a small, dry skillet, toast the nuts until they begin to brown and are fragrant, 2-3 minutes. Set aside to cool. Then, in a mortar and pestle, crush the seeds. (You can also place the seeds inside a clean dish towel and then smash them using the bottom of a skillet.)
  2. Rub the flesh side of the salmon with salt and pepper, and then spread the mustard on top to create a thin layer. Sprinkle with the crushed seeds and bake in the oven for 10-12 minutes, for medium, or longer until it reaches your desired level of doneness.