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Pecan-Crusted Salmon
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  • total
  • prep
533 calories/serving

Provided By:
Kate Slate

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    • By Kate Slate
    Cooking the salmon skin-side down on an ungreased baking sheet (don't use nonstick) causes the skin to stick to the pan. This makes it easy to lift the fish off the skin when it comes time to serve.

    Ingredients

    Serves:

      • 3 ounces pecans
      • 2 teaspoons grated lemon zest
      • 4 center-cut salmon fillets (6 ounces each)
      • 1 large egg
      • 2 teaspoons sesame oil
      • Lemon wedges, for serving

    Directions

    Preheat the oven to 350°F.

    In a mini food processor, process the pecans until the texture of fine dried bread crumbs (take care not to turn them into a paste). Transfer to a plate and toss with the lemon zest and a generous pinch of salt and pepper.

    In a shallow bowl, whisk together the egg and sesame oil. Dip the flesh (not the skin) of the salmon fillets into the egg mixture, shaking off the excess. Then dip the flesh sides of the fillets into the pecan mixture, pressing it onto the fish. Place the salmon skin-side down on an ungreased baking sheet.

    Bake for 15 minutes, or until the salmon just flakes with tested with a fork. With a spatula, gently lift the salmon off the skin (which should stay stuck to the baking sheet). Serve with lemon wedges for squeezing.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 533Calories from fat 369
    Total Fat 41gm63%Saturated Fat 7gm35%
    Cholesterol 145mg48%Sodium 153mg6%
    Total Carbohydrates 3gm1%Fiber 2gm8%
    Sugars 1gmProtein37gm
    Vitamin A3% Vitamin C13%
    Calcium4% Iron7%

    Nutrition Facts provided by: Kate Slate

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    2 Comments

    Filter by:
    lwmaryl

    can u do this with bass or trout please?

    September 06 2011 at 10:06 PM Report abuse rate up rate down Reply
    Theresa

    I broil salmon, skin side down in a 9 X 13 baking pan lined with foil. Do not oil the foil. The skin sticks to the foil. Just lift the salmon out of the pan and then throw away the foil.

    January 20 2011 at 2:38 PM Report abuse rate up rate down Reply

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