Total Time
Prep 10 mins
Cook 12 mins

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.


  1. Put the pecans in a food processor and chop until fine.
  2. Add garlic, salt and cayenne pepper to food processor and process just till mixed well.
  3. Brush the salmon fillets with olive oil and roll in pecan mixture.
  4. Heat a large non-stick fry pan and lightly saute the salmon on one side until browned.
  5. Turn and saute until done.
  6. Approximately 5 to 6 minutes per side.
Most Helpful

3 5

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!

5 5

LOVED it! And I don't really even like salmon!

5 5

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/ Brown and Wild Rice Pilaf