Crusted Salmon Recipe
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Crusted Salmon Recipe

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4.5 21 32
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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.
TOTAL TIME: Prep: 15 min. + standing Bake: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 10 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 658 calories, 45g fat (7g saturated fat), 102mg cholesterol, 778mg sodium, 27g carbohydrate (14g sugars, 3g fiber), 38g protein.


  1. Place salmon fillets in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain.
  2. 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.
  3. 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.
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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ahmom User ID: 3426126 229253
Reviewed Jul. 9, 2015

"This was ok."

Nan4631 User ID: 8232539 221364
Reviewed Feb. 25, 2015

"Have served this twice to rave reviews! Easy and delicious!"

menesper User ID: 2477218 205880
Reviewed Mar. 13, 2014

"I love this recipe and so easy to make"

Alaska_Sandi User ID: 1424699 56505
Reviewed Feb. 16, 2014 Edited Jul. 8, 2014

"This is one of my family's favorite way to have salmon! they have changed the name of the recipe, I panicked when I couldn't find it...glad I did!"

trush User ID: 4581425 107210
Reviewed Jan. 22, 2014

"Personally, I would have given this recipe 5 stars, but gave it 4 because the boyfriend didn't like it. He thought it was too sweet and described it as "sweet potato topping." Once he said it, that is what it tasted like, but I still thought it was very good on this fish."

Idahogem1 User ID: 4985974 91381
Reviewed Sep. 28, 2013

"This was very fast and simple to put together. I made half the recipe as I was only cooking for 2 and it worked out great, though I did have quite a bit of the crust mixture left over. I cooked mine in the same cast iron pan I did the browning in. I think it needed just a little something else to give it a kick of flavor though, maybe a bit more seasoning salt or a little butter cut into the crust mixture."

shannah_thelen User ID: 3105455 60956
Reviewed Jan. 3, 2013

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

GourmetNette User ID: 7007374 91380
Reviewed Dec. 5, 2012

"<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>"

Lloydann User ID: 6166234 131620
Reviewed Feb. 25, 2012

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

juicyfruit007 User ID: 1404522 107209
Reviewed Feb. 15, 2012

"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!"

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