Salmon with a Spicy Crust

82 Reviews
84% would make this recipe again

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Preparation : 10 min Cooking : 10 min
310 calories/serving


1 tsp peppercorns 3 g
1 tbsp coriander seeds 4 g
1 tbsp mustard seeds 10 g
1 tbsp celery seeds 9 g
1/4 tsp salt 2 g
300 g salmon fillet
1 tbsp butter, unsalted 14 g
1 tbsp olive oil 15 mL

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 230°C/450°F. Cut the salmon into pieces of comparable size, as per the number of servings required. Set aside.
  2. Coarsely grind the peppercorns, coriander, mustard, and celery seeds, using a pepper mill if available. Otherwise, place the spices in a plastic bag and crush them using a rolling pin. Transfer the mixture to a shallow dish, add the salt, then coat the salmon pieces on both sides with the spice mixture.
  3. Melt the butter and oil in a nonstick skillet over medium heat. Add the salmon and sauté until the crust is golden, about 1-2 min per side, taking care not to let it burn.
  4. Transfer the fillets to a baking dish, place it in the middle of the oven, and bake for about 7-8 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the thickness of the fillets and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (140 g)


% Daily Value




17 g

27 %

Saturated 4.6 g
+ Trans 0.2 g

24 %


120 mg


370 mg

16 %


6 g

2 %


2 g

10 %


0 g

Net Carbs

4 g


32 g

Vitamin A

8 %

Vitamin C

3 %


13 %


29 %


This recipe is :
Free  :
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D, Vitamin E
Good source of  :
Vitamin B2, Zinc
Source of  :
Calcium, Copper, Fibre, Omega-3, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin K


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 3 ½
Fats 2

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82 Reviews (79 with rating only) 84% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

We all enjoyed this recipe, the crunchy crust and tender fish go well together. A good recipe for people on low-salt diet. Leave out salt (or reduce to a sprinkle) and there is still lots of flavour from the crusty spices.Works well with trout filets as well.

Useful 1
october 20, 2021

Variation: I have not tried this exact recipe, but it seems a little bland as some of the French reviews have stated. I have tried something very similar, but far easier and tastier I think. Spoon a nice spreadable portion of dijon mustard (this will give it tang!)over each fillet and top with steak spice(about as much as in photo, but one side only). On a baking sheet lined with foil and lightly brushed with olive oil, broil (on high and within 6 inches from top) fillets for 6-8 minutes. This is also excellent done on the grill, however you must wrap fillets in foil.

Useful 0
february 08, 2020

Very tasty - and the pepper adds a nice kick of heat. Feel free to use a different mix of spices and experiment. We liked this way of cooking the salmon in the pan and then finishing in the oven - it gave a nice crust and a moist finish to the fish.

Useful 0

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