Chipotle and Pumpkin Seed-crusted Salmon

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


  • 1/2 cup toasted pumpkin seeds (see note)
  • 1 teaspoon chipotle powder, or more to taste
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup olive oil
  • 1 lime, zested and juiced
  • Salt and pepper, to taste
  • 1 (3- to 4-pound) fillet fresh salmon, skin on


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.

Special notes:

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

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