James Carrier
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.

How to Make It

Step 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

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

With a wide spatula, transfer fish to serving plate.

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Ratings & Reviews

kbrenner9's Review

April 17, 2013
this was great. So quick. Made it 3x already. Next time I think I will add a touch of ginger

nbalter1's Review

October 30, 2014
My husband loved this. The excess glazed basically formed a candy layer on the bottom of the pan which he scraped up and ate after devouring the salmon. This is easy to make so I'll definitely make it again.

2GardenOnChorro's Review

October 08, 2013

Monique1672's Review

November 18, 2012
I used cod instead of salmon because we don't like salmon. OMG - it was so good!!! I changed nothing. I did double the recipe (both fish and glaze). After a few minutes the pecans were starting to burn so I lowered it in the oven and that worked out great. I highly recommend this recipe.

ashliek25's Review

October 03, 2012
Loved this! My only complaint was the glaze didn't go as far as I expected, possibly because I had too much fish. I just made another batch of the glaze before I broiled it again. So yummy!

Denison's Review

April 17, 2012

brittypaige's Review

March 09, 2012
really, really good! my husband said it's probably the best meal i've made! some changes: i'm a novice cook, and broiling intimidates me (leave the oven door open? don't?) so instead i just baked the salmon at 350 for about 15 mins. 10 mins with just cooking spray, salt, and pepper, then turned over and went another 5+ mins with the glaze on. Also, i don't like pecans so i subbed a few pineapple chunks instead and it turned out great. For sides, i baked refrigerated canned pilsbury french bread (easy/yummy) and threw some random veggies i had in the fridge in a skillet along with some olive oil, salt, pepper, and a heaping spoonful of the remaining glaze. really turned out well! will absolutely do again :) thanks!

Elsa94123's Review

March 03, 2012

AMBarrett's Review

August 15, 2011
My boyfriend and I love salmon and we are always trying new recipes. I tried this one the other night and although I did burn one side of the pecans a little bit, the dish was still delicious and super easy to make. I served the salmon on top of long grain wild rice. We will definitely make this again in the future.

stimply's Review

March 12, 2011
I'd rate this higher if it weren't for the sugar. It's really good and tasty. Very simple to make. Good option for a weeknight. We had it with roasted asparagus and brown basmati. I wanted a little more 'sauce' despite it basically being sugar so I could mix with the rice. It's a good recipe for a special treat.