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Pecan Crusted Salmon With a Creamy Citrus Sauce

By Paula Deen


Difficulty: Medium

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 6 oz salmon fillet
  • 1 teaspoon Paula Deen House Seasoning
  • 1/2 cup flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup pulverized in food processor pecans
  • 2 tablespoons olive oil
  • 1/4 cup sherry
  • 3 oz shrimp stock
  • 1/4 cup heavy cream
  • 3 tablespoons Paula Deen Sweet Citrus Finishing Butter


Dust salmon with Paula Deen House Seasoning 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 °F to keep warm.

In sauté pan add 1/4 cup sherry, flambé. Add 1/4 cup heavy cream, reduce by 1/2. Add 3 oz shrimp stock, bring to a boil and reduce by 1/2. Add Paula Deen Finishing Butter to sauce. Serve sauce over fish.

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