- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Crusted Salmon
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"Have served this twice to rave reviews! Easy and delicious!"
"I love this recipe and so easy to make"
"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!"
"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."
"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."