Praline-Glazed Salmon

James Carrier


  • 12 ounces boned, skinned salmon fillet, cut into 2 pieces 
  • About 1/4 teaspoon salt 
  • Pepper 
  • 1/4 cup chopped pecans 
  • 3 tablespoons packed dark brown sugar 
  • 2 tablespoons butter, melted 
  • 1 teaspoon lemon juice 


  1. 1. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt.
  2. 2. Place salmon on a 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently to be sure nuts do not scorch, until fish is opaque but still moist- looking in the center of the thickest part (cut to test), 1 to 2 minutes longer.
  3. 3. With a wide spatula, transfer fish to serving plate.