Recipe: Appetizing Cinnamon Pecan Crusted Salmon

Cinnamon Pecan Crusted Salmon. I also coated the salmon with some of our favorite glaze so the pecan mixture would stick. I thought it would add a good bit of flavor instead of coating the fish in an egg or egg white mix. Includes salmon, sauce, pecans, cinnamon, olive oil.

Pecan Crusted Salmon for the win! This super easy and healthy fish recipe will be a hit with everyone at your dinner table. The salmon is seasoned then coated in toasted pecans and cooked in a delicious maple glaze. You can have Cinnamon Pecan Crusted Salmon using 5 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cinnamon Pecan Crusted Salmon

1. You need 1 lb of of salmon, cut into 4 pieces, or 4 salmon filets.
2. It's 1/2 cup of BBQ or mustard sauce/glaze.
3. Prepare 2/3 cup of pecans, finely ground in a food processor.
4. You need 1 tsp of cinnamon.
5. You need 2 tbsp of olive oil.

And the lemon glaze is to die for! Mother's Day is right around the corner, and this pecan-crusted salmon is just the perfect dish to whip up for this special day, or really, any other day of the week. Baked salmon fillets with a crunchy pecan coating make an excellent main course. All Reviews for Alaska Salmon Bake with Pecan Crunch Coating.

Cinnamon Pecan Crusted Salmon step by step

1. Preheat oven to 400°F..
2. Add ground pecans to a large plate and stir in cinnamon..
3. Brush salmon pieces with BBQ sauce/glaze. Coat with pecan mixture, pressing so the mixture sticks..
4. Heat a skillet on medium high heat and add a tablespoon of olive oil..
5. Brown salmon on each side until pecan crust is golden..
6. Remove and put on a wire rack placed on a baking sheet..
7. Bake for 15 minutes, or until salmon flakes with a fork..
8. Serve with rice or vegetables, or on a salad..

This rich cinnamon pie is baked with a savory pecan crust. It has the perfect balance of salty and makes for the perfect Thanksgiving pie recipe. With this Diamond pecan crust, all you have to do is mix, pour, and bake! The trickiest part of this recipe comes after. If they weren't so expensive I would eat them roasted, salted, candied, coated in cinnamon - any way I can.