Pecan-crusted salmon has a slightly sweet, nutty flavor. Soaking the salmon will help remove the strong taste salmon tends to have. Use whatever you have on hand whether it is milk, half and half, buttermilk, or cream. I also like to use half butter half olive oil instead of the vegetable oil. Using a cast iron pan, I brown the salmon on one side, flip it and immediately put it in the oven. Remember, the cooking time depends on the size of fillets you have. Enjoy!
4 salmon fillets (6-oz. each)
2 C. milk
1 C. finely chopped pecans
1/2 C. all-purpose flour
1/4 C. packed brown sugar
2 tsp. seasoned salt
2 tsp. pepper
3 Tbsp. vegetable oil
Place salmon fillets in a large resealable plastic bag or shallow dish; add milk. Let stand for 10 minutes; drain. In a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish.
In a large skillet, brown salmon in oil over medium-high heat. Transfer to a baking sheet. If using a pan that can go to your oven there is no need to transfer salmon. Bake at 400 for 8-10 minutes or until fish flakes easily with a fork.