Place all the marinade ingredients in a container with a tight lid. Shake well to combine.

If you purchase salmon fillets, it’s easy to “butterfly” it yourself. Simply slit the flesh down the length of the fillet, making sure not to cut through the skin. Spread the two sides flat. Season salmon with salt and pepper.

Place the fillets in a non-reactive pan or dish and brush half the marinade over the salmon, making sure to cover all the fish. Allow to marinate 15 minutes.

Preheat oven to 375 degrees Fahrenheit.

Add pumpkin seeds to the remaining marinade and stir to coat. Spoon the seeds down the center of each butterflied fillet. Bake 15 to 18 minutes, basting with marinade after 10 minutes.

Remove from oven and serve, basting or brushing with accumulated sauce.