Pepita Crusted Salmon

Pepita Crusted Salmon

(1 review) Write a Review



  • 4, 6oz salmon filets
  • 1 tbsp REC TEC Grills Ray's Front Row Master Blend

Pepita Crust:

  • 1 cup pumpkin seeds (pepitas)
  • 1 tsp REC TEC Grills Ray's Front Row Master Blend

Orange Aioli:

  • 1 cup mayonnaise
  • 1/2 tsp orange zest
  • 1 tsp orange juice
  • 1/2 tsp garlic, chopped
  • 2oz olive oil 


  1. Pre-heat REC TEC to 375‚Ñâ.
  2. Toss pumpkin seeds in 1 tsp Front Row Master Blend, add to a grill mat a cook for 6-8 minutes.
  3. Add pepitas to a food processor and pulse or rough chop.
  4. Combine the mayonnaise, zest, juice, and garlic to a small bowl and mix well to make the aioli.
  5. Brush the salmon with the aioli, then season with Front Row Master Blend and dip the flesh side into the the crushed pepitas.
  6. Place the crusted salmon skin side down on a grill mat.
  7. Cook for 15-18 minutes until the salmon is cooked (internal of 125‚Ñâ).  
  8. Allow the salmon to rest for at least 5 minutes.

1 Review

  • This is different but good!

    Posted by Chris Roosh on 15th Nov 2018

    I like to try new recipes all the time and this is an interesting one. Great texture and flavor. Its like the pipits where meant to go on the salmon!

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