Cinnamon Pecan Crusted Salmon.
If you checked out the what we ate page I created, you probably noticed that we had salmon for dinner one evening. Well… it wasn’t just any ole’ salmon!
It was salmon encrusted with pecans and cinnamon. It was perfect.
Since I can’t do anything like a normal person, I had to add some kind of twist to traditional pecan crusted salmon. Cinnamon it was!
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.
If you have never tasted Daddy Sam’s glaze, now would be a good time to immediately close your computer and pick some up. It is insanely delicious, even when used on salmon alone. It’s also fabulous on shrimp and chicken. And Mr. How Sweet would probably like to eat this with a spoon, as any form of BBQ sauce is his drug of choice. But I try to restrain him.
I know. He has odd habits.
He also doesn’t like pecans. Which meant that I had to serve this to him strategically – when he was starving – so he would eat it without looking and realize it was coated in pecans.
Mission accomplished! I watched him devour the salmon and claim how delicious it was. Then with a giant smirk on my face I told him it had a pecan crust while laughing hysterically.
I love tricking him.
So why is this salmon so incredible you ask? The fish is buttery and savory and the crust is crunchy and with a bit of spiced sweetness. I was skeptical of the outcome but it is probably now one of my favorite ways to make salmon. Very different, but very good. Even good enough to put on a salad. Who am I?
Cinnamon Pecan Crusted Salmon
- 1 pound of salmon, cut into 4 pieces, or 4 salmon filets
- 1/2 cup BBQ or mustard sauce/glaze (I used Daddy Sam's)
- 2/3 cup pecans, finely ground in a food processor
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
Preheat oven to 400 degrees. Add ground pecans to a large plate and stir in cinnamon. Brush salmon pieces with BBQ sauce/glaze. Coat with pecan mixture, pressing so the mixture sticks.
Heat a skillet on medium high heat and add a tablespoon of olive oil. Brown salmon on each side until pecan crust is golden. Remove and put on a wire rack placed on a baking sheet. Bake for 15 minutes, or until salmon flakes with a fork.
Serve with rice or vegetables, or on a salad.
At least I know one thing about myself. I am the person who ate all of the brownie cupcakes.