Cinnamon Toast Crunch Salmon

Cinnamon Toast Crunch Salmon

Can you see why guests love the taste of Cinnamon Toast Crunch Salmon? If not, than this recipe is for you. Good luck shooing them out the door when dinner is over though, as they’ll be whining for another plate

Tips / Suggestions

  • I typicall use olive oil or a binder when applying any seasoning, although with this one I didn’t. I try to keep the CTC as dry as possible so it gets crispier during the cook.
  • If you don’t have a small torch of some kind to char the planks, just soak them in water for 1 hour, and then place them over the grill, flipping until you get a good char on both sides.
  • I prefer to cook salmon to 125 degrees F internal for farm raised. If it’s wild caught I would go to 120 degrees F internal. Either way, cook to your desired doneness.
  • It’s much easier to use the planks as a serving dish. Sometimes I run into issues when trying to remove from the plank and place on a plate, as it can fall apart or stick to the wood.
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Cinnamon Toast Crunch Salmon

Recipe by BacusBBQ


Prep time


Cooking time




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 1 whole salmon filet (skin on)

  • 1 cup 1 Cinnamon Toast Crunch

  • 1 tbsp 1 salt

  • 1 tbsp 1 cracked black pepper

  • Bourbon Syrup Sauce
  • 1 cup 1 maple syrup

  • 1 tbsp 1 sriracha

  • 1 shot 1 bourbon

  • 3 tbsp 3 soy sauce

  • 1 tsp 1 cracked black pepper


  • Take the Cinnamon Toast Crunch and dump into a blender. Blend until it's pretty much a powder. Set aside.
  • 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.
  • 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.
  • 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.
  • Remove the salmon from the grill, squeeze the sauce over top, and dig in.

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