Peter's Pecan-Crusted Salmon

Peter's Pecan-Crusted Salmon

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 4 servings

Salmon crusted with pecans, rosemary and Kellogg's All-Bran® cereal

Tip: Cook the salmon with the skin on; remove it just before serving to keep the fish from falling apart when cooking.

Variation: For Pecan Bran-Crusted Halibut, replace the salmon with an equal amount of halibut filets.


  • 125 millilitres (1/2 cup) toasted pecans
  • 250 millilitres (1 cup) All-Bran Original® or All-Bran Buds® cereal
  • 15 millilitres (1 tablespoon) fresh rosemary leaves
  • 2 millilitres (1/2 teaspoon) each salt and pepper
  • 4 6-ounce salmon filets
  • 50 millilitres (1/4 cup) olive oil


  1. In a food processor, combine pecans, cereal and rosemary until mixture resembles coarse crumbs.
  2. Heat oil in a pan over medium heat. Season filets with salt and pepper and brown on all sides. Transfer to a shallow baking dish, and top with pecan mixture.
  3. Bake at 200 degrees C. (400 degrees F.) for six to eight minutes or until fish is cooked through and top is golden. Serve immediately.


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