Pecan Crusted Salmon with a Creamy Citrus Sauce

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Recipe Courtesy of

Difficulty: Easy

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6 oz filet cleaned salmon
1 tsp Paula Deen House Blend Seasoning
½ cup flour
1 egg
1 tbs water
1 cup pecans (pulverized in food processor)
2 tbsp olive oil
¼ cup sherry
3 oz shrimp stock
¼ cup heavy cream
3 tbsp Paula Deen Sweet Citrus Finishing Butter




Dust salmon with Paula Deen House Seasonings and flour, on belly-side only. Dip in egg wash (egg and water whisked together) and dip in chopped pecans. Heat pan with olive oil and sauté salmon until golden brown, then flip and sauté for 2 more minutes. Remove from pan and place in oven at 250 degrees to keep warm. In sauté pan add ¼ cup sherry flambé, ¼ cup heavy cream, reduce by ½ then 3 ounces shrimp stock, Bring to a boil and reduce by ½. Add Paula Deen finishing butter to sauce. Serve sauce over fish.

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