Pecan-Crusted Salmon

Pecan-Crusted Salmon


4 salmon fillets (about 6 oz each)
2 cups milk
1 cup finely chopped pecans
½ cup all-purpose flour
¼ cup packed brown sugar
2 tsp seasoned salt
2 tsp pepper
3 Tb vegetable oil

Place salmon fillets in a large resealable plastic bag; add milk. Let stand for 10 minutes; drain.

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 in oil over medium-high heat. Transfer to a baking sheet. Bake at 400˚ for 8-10 minutes or until fish flakes easily with a fork.

Yield: 4 servings

Hi im4michigan,
Last week I was looking for a recipe for pecan-crusted Mahi Mahi. This is not exactly what I wanted but the coating sounds so great, I think I will give it a whirl. Also, would you mind sharing with me how you get the little degree mark after your oven temperatures in all your recipes? Is it a key on your computer or is there another way to do it?
Thank you,

Hi Joanie!

I actually copied it from a Microsoft Word document recipe and have continued to just copy that symbol. If you have trouble with that, I’d be happy to email you a document so that you can copy it and use it for yourself. (I’m pretty sure it’s a symbol in the Word program.)

Let me know if I can help out. I’m happy to share with any other cooking buddies!

Happy 4th!