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 photo by HayleeSue
photo by HayleeSue
photo by Rita1652 photo by Rita1652
Ready In:




  • 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

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  1. barbara
    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!
  2. HayleeSue
    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.
  3. kane0278
    LOVED it! And I don't really even like salmon!
  4. LGRM1
    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
  5. public
    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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