Ingredients for Dee's Panko Breaded Pecan Salmon
- 1 cup pecans, finely crushed
- Panko Breadcrumbs
- 1/2 cup vegetable oil (or enough to coat the pan)
- 1 large egg, beaten
- 1 cup all-purpose flour
- Salt (to taste, optional)
- 1/2 teaspoon black pepper
- Salmon Fillets
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How to Make Dee's Panko Breaded Pecan Salmon
- Finely crush 1 cup of pecans.
- In a shallow dish, combine crushed pecans and 1 1/2 cups panko bread crumbs.
- Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. (Add more oil as needed to maintain a 1/4 inch depth.)
- In a shallow bowl, beat 1 large egg.
- In another shallow bowl, whisk together 1 cup all-purpose flour, salt (to taste, if using), and 1/2 teaspoon black pepper.
- Partially thaw the frozen salmon fillets (microwave for short bursts until slightly soft but still cold).
- Dredge each salmon fillet in the flour mixture, shaking off any excess.
- Dip the floured fillet into the beaten egg, ensuring it's fully coated.
- Press the egg-coated fillet into the pecan-panko mixture, pressing gently to adhere the crumbs.
- Carefully place the breaded salmon fillets in the hot skillet, skin-side down.
- Fry for 3-4 minutes, undisturbed, until golden brown.
- Gently flip the fillets and fry for another 3-4 minutes, or until the internal temperature reaches 145°F (63°C) and the salmon is cooked through to your liking.
- Test doneness by gently pressing the thickest part of the fillet with a spatula or fork; it should flake easily.
- Remove from the skillet and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
33g
Carbs
15g
