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Crusted Salmon Recipe

Crusted Salmon Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Crusted Salmon

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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!"

ANomdeplume User ID: 1188667 205879
Reviewed Apr. 17, 2011

"Very good recipe; tasty, quick and easy to make!"

10sChick User ID: 4943196 91374
Reviewed Apr. 2, 2011

"I really really like this salmon and I especially liked that it's made with ingredients you normally have lying around the pantry. The only thing I would note is that a LOT of the flour/sugar coating is left over at the end and unused, so I had to hit the fillets again later with the seasoning salt to perk them up. When I make this again, I will probably not put the seasoning salt in the ziploc bag mixture and will just sprinkle it on the fish directly when doing the quick browning in the frying pan."

Media Girl User ID: 5114490 56504
Reviewed May. 6, 2010

"Great recipe, very moist...even on day 2! Small adjustments, I cut the seasoned salt/pepper by almost half, and ONLY used PAM spray, no oil. Turned out WONDERFULLY! Everyone was more than pleased!"

Lynnette68 User ID: 3100774 56501
Reviewed Apr. 15, 2010

"I don't eat fish, but my husband said that this had very little flavor."

Amy1 User ID: 414343 53536
Reviewed Mar. 1, 2010

"I make this delicious recipe just as written. My company loves it. My mother requests this meal for her birthdays. I make this with the two cheese linguine recipe from quick Cooking. It is the linguine recipe that has some lemon juice, mozzarella, and Parmesan cheeses in it."

christinagriffith User ID: 4512691 77671
Reviewed Dec. 25, 2009

"Delicious. We had it for our Christmas dinner. The only substitution I made was bread crumbs instead of flour."

lmaska User ID: 1576457 131618
Reviewed Oct. 17, 2009

"I"ve made this many times and everyone has always enjoyed it."

punchalot User ID: 1357715 51874
Reviewed Oct. 8, 2009

"My family loves the taste of this! The pecan/sugar/flour coating makes this fish yummy!"

kristinmh User ID: 1711502 57662
Reviewed Sep. 15, 2009

"I used pecan cookie pieces which made the prep pretty easy. It was very simple and tasy... only issue is the nutrition. However, that just means this is something I would make for company but not just any weeknight."

harpergirl User ID: 1826305 130889
Reviewed Apr. 15, 2009

"This has become one of my family's favorite dinners--even my mother will request "that special salmon" when she comes for a visit. We pair it with a three-rice pilaf and caesar salad, and it is wonderful!"

shutyomouth User ID: 3595521 138483
Reviewed Feb. 4, 2009

"This recipe was very quick and easy to prepare and absolutely delicious. I will definitely make this again. Thanks Taste of Home"

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