Praline-Glazed Salmon
James Carrier
Yields Makes 2 servings
AuthorPaul Genaux, Bremerton, Washington
Paul Genaux was inspired to devise this recipe by his sister's description of a salmon dish she tried in New Orleans.

How to Make It

Step 1
1

Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt.

Step 2
2

Place salmon on a 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently to be sure nuts do not scorch, until fish is opaque but still moist- looking in the center of the thickest part (cut to test), 1 to 2 minutes longer.

Step 3
3

With a wide spatula, transfer fish to serving plate.

Ingredients

 12 ounces boned, skinned salmon fillet, cut into 2 pieces
  About 1/4 teaspoon salt
  Pepper
 1/4 cup chopped pecans
 3 tablespoons packed dark brown sugar
 2 tablespoons butter, melted
 1 teaspoon lemon juice

Directions

Step 1
1

Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt.

Step 2
2

Place salmon on a 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently to be sure nuts do not scorch, until fish is opaque but still moist- looking in the center of the thickest part (cut to test), 1 to 2 minutes longer.

Step 3
3

With a wide spatula, transfer fish to serving plate.

Praline-Glazed Salmon

Search All of Sunset's Recipes