Salmon in seed crust

I have often found myself unsure of what to do with two salmon fillets when I want something quick, but also with a bit of crust. One evening, I quickly gathered some seeds from the pantry, heated the pan, added a little cardamom and cumin, then tried a combination of yogurt and coconut oil for the crust. Since then, I have made this recipe several times because it doesn’t take long and is easy to adapt.

Quick Info

Total Time: 25 minutes
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2
Difficulty: easy
Type: quick dinner or lunch

Ingredients

2 salmon fillets with skin
1 tablespoon seed mix (pumpkin, sunflower, pine)
1 teaspoon cumin seeds
1 teaspoon ground cardamom
2 tablespoons yogurt
2 teaspoons coconut oil
salt
lemon slices for serving

Instructions

1. Place the seeds (pumpkin, sunflower, and pine mix) in a dry pan. Toast them over medium heat, stirring occasionally, just until they slightly change color, then remove them to a plate and let them cool completely. It’s important not to burn them.

2. In the same pan, add the cumin seeds and toast them for about a minute, just until they become a bit more aromatic. Remove these seeds to a separate plate.

3. Once all the seeds have cooled, combine them with the toasted cumin, ground cardamom, and a pinch of salt in a small food processor. Pulse a few times until you achieve a coarse texture, not too finely ground.

4. Prepare the salmon fillets on a cutting board. Pat them dry with a kitchen towel if needed. Using a brush, spread yogurt on the skinless side of each piece.

5. Generously sprinkle the seed mixture on the yogurt-coated side, then gently press with your hand so that the seeds stick.

6. Heat the coconut oil in a pan that can later go in the oven. When the oil is hot, place the salmon in the pan skin-side down. Sear over medium-high heat for about 3 minutes.

7. Carefully flip each piece of salmon onto the seed side. Transfer the pan to the preheated oven at 218°C (425°F) and let it cook for another 3-5 minutes, depending on the thickness of the fish pieces.

8. Remove the salmon from the oven and serve immediately with lemon slices on the side. I used steamed asparagus as a side dish.

Why I Make This Recipe Often

It’s ready quickly, the ingredients are easy to find, and the seed crust completely changes the texture and flavor of plain salmon. I also like it because I can vary the types of seeds based on what I have in the pantry.

Tips and Variations

Tips

If the seeds are too toasted, they can become bitter, so don’t leave them unattended. It’s important for the yogurt to be in a thin layer; otherwise, the crust may slide off while frying.
You don’t need to add much salt; the seeds and spices already bring enough flavor.

Substitutions

You can use any other oil that withstands high temperatures if you don’t have coconut oil.
The yogurt can be replaced with a thin layer of sour cream or even a bit of mustard, but the final flavor will be different.
If you don’t have all the seeds in the recipe, choose what you have on hand. Coarsely chopped almonds work in a pinch.

Variations

You can use the same crust on other firm-fleshed fish, not just salmon.
You can also try mixing dried herbs with the seeds if you want a different flavor.

Serving Ideas

I served it with steamed asparagus, but it also goes well with broccoli, green beans, or a simple salad with lemon.
Rice or quinoa are suitable sides if you want something more substantial.

Frequently Asked Questions

Do I need to use an oven-safe pan?
Yes, you need an oven-safe pan to transfer the salmon directly at the end of cooking. If you don’t have one, you can carefully move the fish to a small baking dish.

Is yogurt necessary for the crust?
Yogurt helps the seeds adhere. You can try using a very small amount of oil, but the crust won’t stick as well.

How long does the salmon stay in the oven?
3-5 minutes is sufficient, depending on the thickness of the pieces. Don’t leave it too long, or it will dry out.

Can I fry the salmon only on the stove without the oven?
If the pieces are thin, you can finish them on the stovetop, but the oven helps set the crust without burning the seeds.

Can I make a thicker crust?
Yes, if you want a thicker crust, use more seeds, but don’t overdo it so it doesn’t become hard to eat.

Nutritional Values

Approximately, one serving has about 200-230 calories, depending on the size of the fillet and how much crust you use. Most of these calories come from protein and healthy fats from fish and seeds. The carbohydrate content is very low. Data is approximate and may vary depending on the type and amount of seeds used.

Storage and Reheating

The seed-crusted salmon is best fresh. The crust does not retain the same texture after cooling and reheating. However, if you have leftovers, store them in the fridge in a closed container and consume within 24 hours. Reheating in the oven briefly is preferable to using the microwave.

 Ingredients: 2 pieces of salmon with skin 1 tablespoon seed mix (pumpkin, sunflower, and pine) 1 teaspoon cumin seeds 1 teaspoon ground cardamom 2 tablespoons yogurt 2 teaspoons coconut oil salt lemon slices for serving