This was made with Atlantic Salmon but I'm sure any kind salmon will do. Easy enough to make and serve over brown rice. To get the nut coating to be nice and crispy take the suggestion from mikekey and chop the nuts very fine also make sure the egg white is nice and frothy. Once you put the fish in the pan do not peek by lifting the fish up until it is nicely brown and crispy. Another suggestion, macadamia nuts are delicious but pricey so tonight I made this using wild Pacific salmon and finely chopped walnuts and it was good also.