Cinnamon Pecan Crusted Salmon
Awesomeness!!! I used Fisher & Weiser Pineapple Bourbon sauce to coat tilapia this time and made a sauce for the fish from the remaining sauce, 1 tsp mustard, 1 tsp lemon zest and some mexican sour crema.
Cinnamon Pecan Crusted Salmon
Awesomeness!!! I used Fisher & Weiser Pineapple Bourbon sauce to coat tilapia this time and made a sauce for the fish from the remaining sauce, 1 tsp mustard, 1 tsp lemon zest and some mexican sour crema.
Cooking Instructions
- 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.
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