Cinnamon Toast Crunch Salmon

By Mark Bacus

Sweet and Smoky Salmon Delight

Picture tender salmon fillets, grilled to perfection, coated in a crispy layer of Cinnamon Toast Crunch crumbs. With a touch of smokiness from the cedar plank and a drizzle of sweet bourbon syrup sauce, each bite promises a delicious blend of savory and sweet notes.

"Delight your taste buds with the irresistible fusion of smoky cedar-planked salmon and the nostalgia of Cinnamon Toast Crunch."

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Unleash Your Culinary Creativity

Expand your culinary horizons and unleash your creativity with this unique recipe. Experiment with different variations by swapping out the Cinnamon Toast Crunch for other cereals or incorporating your favorite herbs and spices into the bourbon syrup sauce.

By Mark Bacus

Cinnamon Toast Crunch Salmon

Serves: 4 people
Cook Time: 0 - 30 min
Cinnamon Toast Crunch Salmon


  • Bourbon Syrup Sauce

  • Main

A entire salmon filet sliced into portions, grilled on a cedar plank, coated with a delicious crust of Cinnamon Toast Crunch, and smothered with a sweet bourbon syrup sauce.


  1. 01

    Take the Cinnamon Toast Crunch and dump into a blender. Blend until it's pretty much a powder. Set aside.


  3. 02

    Take 1 or 2 cedar planks (depending on how large they are) and torch both sides until they are charred. Take the salmon filet and cut into equal portions. Place each portion on the charred cedar plank(s). Coat each portion with salt and pepper. Then, top each portion with the powdery Cinnamon Toast Crunch.


  5. 03

    Mix the ingredients for the sauce in a sauce pot, bring to a boil, and then simmer for 20-30 minutes. Once cooled a little, add to a squeeze bottle. Set aside.


  7. 04

    Heat your grill to 400 degrees F. Add the planked salmon to the grill. Cook for roughly 20 minutes, or until the internal temperature of the salmon reaches 125 degrees F., or your desired doneness.


  9. 05

    Remove the salmon from the grill, squeeze the sauce over top, and dig in.