Crispy Peppercorn-Crusted Salmon

10 minutes to prep, 10 minutes to cook. A simple and tasty recipe from Pacific Seafood that you can use with any salmon you have stocked from summer fishing or purchased fresh from your local grocery store.
10 min
Prep Time
Total Time


1 lb Brussels sprouts, ends removed and halved
1/4 cup olive oil
1/4 tsp each salt and freshly ground pepper
4 Coho Salmon fillets, pin bones removed (about 1 1/4 lb)
2 tbsp Dijon mustard
4 tsp coarsely ground rainbow peppercorns
2 cups cooked quinoa


Preheat oven to 400°F. In large bowl, toss together Brussels sprouts, half of the olive oil, and salt and pepper. Arrange in single layer on baking sheet; bake for 20 minutes or until Brussels sprouts are golden brown and tender-crisp.

Meanwhile, brush salmon fillets evenly with mustard; sprinkle with peppercorns. In large ovenproof skillet, heat remaining oil over medium-high heat; cook salmon fillets, skin side down, for 3 or 4 minutes or until skin is crispy. Transfer to oven; bake for 5 to 7 minutes or until salmon flakes easily with a fork.

Serve salmon with Brussels sprouts and quinoa.