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James Carrier Photo by: James Carrier

Praline-Glazed Salmon

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

Sunset SEPTEMBER 2003

  • Yield: Makes 2 servings

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 581
  • Calories from fat: 60%
  • Protein: 35g
  • Fat: 39g
  • Saturated fat: 12g
  • Carbohydrate: 23g
  • Fiber: 0.9g
  • Sodium: 512mg
  • Cholesterol: 131mg
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Praline-Glazed Salmon Recipe

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