Chipotle and Pumpkin Seed-crusted Salmon | PCC Natural Markets

Chipotle and Pumpkin Seed-crusted Salmon

Serves: 6 to 8

Your rating: None (11 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Place pumpkin seeds in a food processor or blender and process until they reach the consistency of coarse cornmeal. Transfer to a bowl and add chipotle powder, herbs, olive oil, lime zest, juice, salt and pepper. Blend to form a paste. Add a little more olive oil if the consistency is a bit thick.

Spread pumpkin seed mixture generously on top of salmon fillet. (At this point you may refrigerate the salmon for up to 6 hours.)

Preheat your grill to high and place salmon, skin-side down, on the grate. Cover the grill and cook salmon until it is just done, 12 to 15 minutes. To check for doneness, slip a small knife into the center and pull apart the layers. If the flesh has become mostly opaque, the fish is done.

Transfer to a serving platter and serve.


If you like the flavor, tamari pumpkin seeds are delicious here.

Each serving: 460 cal, 20g fat (4.5g sat), 140mg chol, 220mg sodium, 4g carb, 1g fiber, 0g sugars, 45g protein

Recipe by Lynne Vea, PCC Chef

More about: chipotle, pumpkin seeds, salmon, seafood


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