Clementine Crusted Salmon

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Skill Level
Preparation Time 20 minutes Total Time 40 minutes
Servings 4 Cost Per Serving $5.25
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10 to 12ozFilet of Salmon or Trout or Arctic Char
1/2 cupCoarse Bread Crumbs
1/4 cupParsley, finely chopped
1/4 cupSliced Almonds or Pine Nuts
1 tbspDijon Mustard
1 tbspOlive Oil
1/2 tspSea Salt and Freshly Ground Black Pepper
Brussel Sprout Slaw
8 - 10Brussel Sprouts, shredded
2 tbspWhite Wine Vinegar or Rice Wine Vinegar
1 tbspOlive Oil
1/4Red Onion, thinly sliced
1/2 tspSea Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 400 degrees F.
  2. In a bowl, combine bread crumbs, juice and zest of one clementine, parsley, pine nuts, salt and black pepper. Mix well.
  3. Place the fish onto a baking sheet lined with parchment paper. Spread Dijon mustard evenly across the top.
  4. Cover with the bread crumb mixture and gently press onto the fish. Drizzle entire fish with olive oil.
  5. Slice the other clementine and arrange around the fish on the baking sheet.
  6. Bake for 20 minutes or until cooked through, flakey, and golden brown on top.
  7. Dress shaved Brussel Sprouts and red onion with olive oil and vinegar, season and serve with fish.


  • When purchasing fresh fish filets, use your finger to apply a little pressure in the middle of the fish. The fish should be firm and spring back. If your finger leaves an indent the fish may be old.​
  • If buying whole fish, look for a glossy, shiny skin and clear eyes. Dry scales and cloudy eyes are another sign of an older fish.