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Praline-Glazed Salmon

James Carrier
Yield Makes 2 servings
Paul Genaux was inspired to devise this recipe by his sister's description of a salmon dish she tried in New Orleans.


  • 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

Nutrition Information

  • calories 581
  • caloriesfromfat 60 %
  • protein 35 g
  • fat 39 g
  • satfat 12 g
  • carbohydrate 23 g
  • fiber 0.9 g
  • sodium 512 mg
  • cholesterol 131 mg

How to Make It

  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.

  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.

  3. With a wide spatula, transfer fish to serving plate.