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Crusted Salmon Recipe

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These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them.

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Crusted Salmon Recipe

Prep: 15 min. + standing Bake: 10 min.

Yield: 4 Servings

15 10 25

Ingredients

4 salmon fillets (about 6 ounces each)
2 cups milk
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/4 cup packed brown sugar
2 teaspoons seasoned salt
2 teaspoons pepper
3 tablespoons canola oil

Directions

Place salmon fillets in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain.
Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish.
In a large skillet, brown salmon over medium-high heat in oil. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 8-10 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Analysis: 1 fillet equals 658 calories, 45 g fat (7 g saturated fat), 102 mg cholesterol, 778 mg sodium, 27 g carbohydrate, 3 g fiber, 38 g protein.

Originally published as Pecan-Crusted Salmon in Quick Cooking March/April 2004, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Crusted Salmon

Crusted Salmon

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Reviewed on Jan. 03, 2013 by shannah_thelen

Resturant quailty recipe! As mentioned in an earlier review, I only made half of the pecan mixture and it was plenty.

Reviewed on Dec. 05, 2012 by GourmetNette

<p>This is one of my favorite salmon dishes! I got this recipe from my friend/neighbor years ago & I couldn't get enough! If you don't really care for salmon, at least try it once this way. This may just change your mind about salmon!</p>

Reviewed on Feb. 25, 2012 by Lloydann

My husband is not fond of Salmon but he always request this during Lent... my son can't get enough of this salmon.

Reviewed on Feb. 15, 2012 by juicyfruit007

This was a really good salmon recipe, though not any more outstanding than other salmon recipes I have had. I may make it again. I will say, only about half of the pecan, etc. topping is really needed. I packed it on generously and still have a bowlful left over!