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.

Yield: 4 servings (serving size: 1 fillet and 1 teaspoon soy sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 43%
  • Fat: 14.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 3.7g
  • Protein: 37.5g
  • Carbohydrate: 2.2g
  • Fiber: 1g
  • Cholesterol: 87mg
  • Iron: 1.1mg
  • Sodium: 723mg
  • Calcium: 54mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. Combine first 5 ingredients in a shallow dish. Dredge both sides of salmon in peppercorn mixture.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pepper-Crusted Salmon with Soy Drizzle Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy