Cookin’ with Carolyn Pecan-crusted Salmon

Cookin’ with Carolyn Pecan-crusted Salmon

4 salmon fillets (about 6 oz. each)
2 cups milk
1 cup finely chopped pecans
1/2 cup flour
1/4 cup packed brown sugar
2 tsp. seasoned salt
2 tsp. pepper
3 Tbsp. canola oil
Place salmon fillets in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain. Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture; gently pressing into the fish. In a large skillet, brown salmon over medium heat in oil. Transfer to a 15-in. x 10-in. baking pan coated with cooking spray. Bake at 400 degrees for 8-10 min. or until fish flakes easily with a fork. Yield: 4 servings.
Enjoy!