Crusted Salmon Recipe
Crusted Salmon Recipe photo by Taste of Home

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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Reviewed Jul. 9, 2015

"This was ok."

Reviewed Feb. 25, 2015

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

Reviewed Mar. 13, 2014

"I love this recipe and so easy to make"

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!"

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."

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