This Cajon Pecan-Almond Crusted Salmon is so yum, and that’s saying a lot since I’m not big on seafood. Was it the cajun seasoning? The pecans? The almonds? Regardless, it really lit up the tastebuds.


1/2 cup flour

1-1/2 tsp Cajun seasoning

2 eggs

1/2 cup pecans, finely chopped

1/2 cup almonds, finely chopped

4-6 oz pieces salmon, skin removed

1 tbsp olive oil

1 tbsp butter

2 tbsp fresh lemon juice

2 tbsp parsley, chopped

1) Mix flour and Cajun seasoning in a shallow bowl; beat eggs in a separate shallow bowl; mix pecans and almonds in a third shallow bowl

2) Dip both sides of salmon in flour, then egg, then nuts; set aside on a plate

3) To an oven-safe skillet (I used cast iron), add olive oil and butter and heat over medium-high; add salmon to skillet and cook each side 4-5 minutes; squeeze lemon juice over salmon, sprinkle with parsley, and serve

Servings: 4

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