Pecan-Crusted Salmon

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• 4 salmon fillets (about 6 oz/170 g each)
• 2 cups (500 mL) milk
• 1 cup (250 mL) finely chopped pecans
• 1/2 cup (125 mL) all-purpose flour
• 1/4 cup (50 mL) packed brown sugar
• 2 tsp (10 mL) seasoned salt
• 2 tsp (10 mL) pepper
• 3 tbsp (45 mL) canola oil

1. Place salmon fillets in large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand 10 minutes; drain.

2. Meanwhile, in shallow bowl, combine pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into fish.

3. In large skillet, brown salmon in oil over medium-high heat. Transfer to 15-in. x 10-in. x 1-in. (38 cm x 25 cm x 2.5 cm) baking pan coated with nonstick cooking spray. Bake at 400ºF (200ºC) 8-10 minutes or until fish flakes easily with fork.

Serves 4

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