Maple Pecan Crusted SalmonPrint

This crust, with a hint of sweetness, is absolutely irresistible atop a fillet of fresh, bright Pacific Salmon.

YIELD: 6 servings


  • 125 mL or ½ cup pecans, toasted
  • 175 mL or 3/4 cup All-Bran Buds* cereal
  • 15 mL or 1 tbsp fresh rosemary, finely chopped
  • 15 mL or 1 tbsp grainy Dijon mustard
  • 10 mL or 2 tsp maple syrup
  • 2 mL or ½ tsp each, salt and fresh cracked pepper
  • 6 175 g or 6 oz salmon fillets with the skin on
  • 15 mL or 1 tbsp olive oil

*Trademark of Kellogg Company used under licence by Kellogg Canada Inc


  1. Preheat oven to 200°C (400°F)
  2. Place pecans and cereal in food processor and pulse until they resemble coarse crumbs. Stir in rosemary. Set aside.
  3. In a small bowl, stir together mustard and maple syrup. Set aside.
  4.  In a large non-stick, oven-proof skillet, heat oil over medium-high heat. Season salmon with salt and pepper and brown in skillet on all sides. Remove pan from heat. Spread mustard mixture evenly over the top of each piece of salmon and top with pecan mixture, ensuring all of the coating is used.
  5. Bake at 200°C (400°F) for 6 to 8 minutes or until salmon is cooked and crust is golden. Serve immediately.