This pecan-crusted salmon can be thrown together in no time. Pecans are rich and buttery, most famously featured in pecan pie, and pralines as well. If you want to make this baked salmon even more special, toast the pecans ahead of time. Simply place the pecans in a dry skillet and heat over very low heat, stirring occasionally, until they start to brown and become fragrant. Then toss the pecans with the breadcrumbs and prepare the salmon according to the recipe instructions.
Ingredients
1 large salmon cut into portion-sized sections
2 c. milk
1 c. finely chopped pecans
1/2 c. flour (we use Wondra flour)
1/4 c. brown sugar
1 tsp. salt
1 tsp. seasoning salt Lawry's
1 tsp. pepper
vegetable oil
Instructions
Put salmon and milk in a Ziploc bag for 10 min. Take out salmon and discard milk. Combine all dry ingredients in a bowl. Completely coat salmon in a dry mixture. Place oil in a frying pan on med-high heat. Brown both sides (about 2-3 min each side). Place salmon on a cookie sheet lined with non-stick cooking spray and bake at 400 degrees for 8 to 10 min.
