Salmon with Spice Crust

Preparation : 15 min
Portions : 4


  • 2 tbsp. coriander seeds
  • 2 tbsp. mustard seeds
  • 1 tbsp. Nadine Maple Sugar Chunks
  • 2 tsp. sea salt
  • 1/2 tsp. crushed pepper
  • 4 salmon fillets, 150 g (5 oz) ea.
  • 2 tbsp. olive oil or half olive oil, half butter



  1. Preheat the oven to 450°F (230°C).
  2. Roughly grind the spices in a coffee grinder or grind them in a mortar or place them in an airtight plastic bag and crush them with a small heavy-bottomed saucepan or rolling pin.
  3. Combine spices, sugar, salt and pepper on a plate.
  4. Coat the salmon with the spice mixture and let the spices permeate flesh salmon flesh for a few minutes.
  5. Heat a frying pan over medium heat and melt butter in oil.
  6. Add fillets and color the flesh about 1 min on each side. Be careful not to burn the spice crust.
  7. Cover the pan with aluminum foil and continue cooking 5 to 8 minutes in the oven, just enough so that the center of the fillet remains pink.


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