Pepita Crusted Salmon


  • 4 x 6oz salmon filets
  • 1 tbsp Casanova's Competition Rub

Pepita Crust:

  • 1 cup pumpkin seeds (pepitas)
  • 1 tsp Casanova's Competition Rub

Orange Aioli:

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


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