Pecan Crusted Salmon

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!

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

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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

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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.

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This was a little dry, it would have been excellent with a creamy sauce on top. It could have also used more flavor, salt, cayenne, garlic.

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ohhhhhhhh hhhhhhhhhh hhhhhhhhhh hhhhhhhhhh hhhhhhhh hhhhhhhh :)

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This was the grand finale of my participation in ZWT3! It lived up to the occasion - the only change I made was that my stovetop is out of order for 5 weeks, so I baked the salmon fillets in the over on 180 for 20- 25 minutes (not sure of the exact time). Turned out perfectly! Thank you Paula for posting this delicious recipe.

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This was great! My picky children ask for it by name. For the kids we leave out the cayenne. The pecan crust also works with chicken breast strips, instead of salmon. It's perfect for the Rosedale diet (lots of fish, nuts, and olive oil), and would be great for Atkins or South Beach. Thanks for a great recipe.

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Very good. Added more cayenne cause we like spicy food. Will use again.

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Excellent! i mixed all the fresh and dried herbs together and patted them onto the fish. The fish waS DONE IN 10 MINUTES!

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I was going to give this 3 stars at first, but decided to give it four instead because I think it would have potential with tweeking. I thought the pecan mixture did not stick to the salmon, and just ended up burning very quickly. I don't think I would personally try this again for fear of loosing good salmon...but appreciated the try regardless. Thanks!

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I loved this recipe! It added a whole new dimension to salmon with its seasonings and crunchy crust. I use my bbq grill year round (it's a bachelor thing) and this salmon adapted beatifully. I coated one side, left the skin on and grilled in a foil pan until done. BTW, I served it with Charmed's German cucumber salad (#89788) which was for me, a perfect blend of flavors for a great summer's dinner.

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I loved that this was a stove-top meal! The taste was excellent, but could have used a little more cayenne and salt, for my taste. I did have to cook with the lid on (med-low heat) for about 5-6 minutes extra in order to fully cook my thick filets. The crunchy pecan crust was a delicious treat!

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