Pepper-Crusted Salmon with Soy Drizzle

Rich salmon takes well to a spicy black and green peppercorn coating. Sweet soy sauce (kecap manis) is an Indonesian condiment made with palm sugar; it's available in Asian supermarkets.


4 servings (serving size: 1 fillet and 1 teaspoon soy sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 297
Caloriesfromfat 43 %
Fat 14.3 g
Satfat 3.3 g
Monofat 6.1 g
Polyfat 3.7 g
Protein 37.5 g
Carbohydrate 2.2 g
Fiber 1 g
Cholesterol 87 mg
Iron 1.1 mg
Sodium 723 mg
Calcium 54 mg


1 tablespoon sesame seeds
1 tablespoon freshly ground green peppercorns
1 tablespoon freshly ground black pepper
2 teaspoons grated orange rind
1/2 teaspoon sea salt
4 (6-ounce) salmon fillets
Cooking spray
4 teaspoons sweet soy sauce


Preheat oven to 400°.

Combine first 5 ingredients in a shallow dish. Dredge both sides of salmon in peppercorn mixture.

Heat a large ovenproof skillet over medium heat. Coat pan with cooking spray. Add salmon; cook 2 minutes on each side. Bake at 400° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Drizzle fillets evenly with soy sauce.


Melissa Williams,

Cooking Light

May 2007
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