Pecan Crusted Salmon
"I made this recipe and from then on everyone asks for it! This is one of those recipes that comes from another site and I made a few adjustments. It is easy, quick and good for you."
photo by HayleeSue
- Ready In:
- 22mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 8 (4 ounce) salmon fillets
- 2 cups pecans
- 1 clove garlic, finely minced
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 cup extra virgin olive oil
directions
- Put the pecans in a food processor and chop until fine.
- Add garlic, salt and cayenne pepper to food processor and process just till mixed well.
- Brush the salmon fillets with olive oil and roll in pecan mixture.
- Heat a large non-stick fry pan and lightly saute the salmon on one side until browned.
- Turn and saute until done.
- Approximately 5 to 6 minutes per side.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have made this recipe several times. The taste is great. I like it because it meets South Beach criteria. However, it always comes out looking like the photo - burned and most of the pecans fall off. Then I usually end up finishing the cooking in the oven. I finally solved this. Toasting the pecans allows you to process them to a finer texture as they don't "clump" as bad. I put them on a sprayed pan and then baked them at 375 F for about 10 minutes per inch. Turned out perfectly! Thanks for the recipe! -
I took other's advice and toasted my pecans for a bit before processing them. After they were pretty fine with the garlic and seasonings, I also added a spoonful of margarine and whipped it together, then pressed it on top of my salmon fillets and baked them for about 10 minutes on 400 degrees F. Turned out absolutely delicious. -
LOVED it! And I don't really even like salmon! -
Excellent! Recipe should definitely say ", toasted" after the pecans. Lightly sauteeing on med is the key here, I think, so it gets cooked without getting as dark as some reviewers experienced. This was very yummy and I will make again. Paired w/ Recipe #20139
-
This recipe did not come close to meeting my expectations. The pecan crust was much too oily and clumped together. I would imagine that baking it would have fair a little better than pan frying, but I'm not sure that I'm willing to try this recipe again to see.
see 9 more reviews
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
