Crusted Salmon

Method

• Step-by-Step Method for Crusted Salmon
• Preheat oven to 200°C (400°F)
• Rinse and pat dry 4 salmon fillets with paper towel
• Lightly season both sides of fillets with salt and pepper, using half the measured amount
• Pour 1 cup milk into a shallow dish
• In a separate bowl, combine 1 cup finely chopped pecans, 1/4 cup all-purpose flour, 2 tablespoons brown sugar, and the remaining salt and pepper
• Dip each salmon fillet in milk, coating all surfaces evenly and shaking off excess
• Press fillets into the pecan-flour mixture to form an even crust on one side
• Heat 3 tablespoons vegetable oil in a large nonstick pan over medium heat
• Once oil is shimmering, place salmon fillets, crust-side down, into the pan
• Sear for 2-3 minutes without moving, until the crust is golden and set
• Carefully flip fillets and sear the other side for 1-2 minutes
• Transfer seared fillets to a parchment-lined baking tray, crust side up
• Bake in preheated oven until salmon is just cooked through, about 6-8 minutes (adjust based on thickness)
• Let rest for 2 minutes before plating
• Serving suggestion: Arrange salmon over a bed of lightly dressed salad greens or cooked seasonal vegetables to complement the buttery crust
• Plating: For elegance, drizzle any pan juices or a citrus wedge alongside, add a light sprinkle of fresh herbs if available