Pecan Crusted Salmon or Red Snapper


  • 1 lb of Wild Alaskan Salmon (HEB carries fresh Wild Alaskan Sockeye Salmon in July.  You may also choose to purchase it at Vital Choice for the rest of the year)
  • OR 1lb of Wild Caught Red Snapper
  • 2 C of Crushed Pecans
  • 1 Lemon
  • Sea Salt and Pepper


Rinse fresh fish and pat dry with paper towel.  Place fish in greased 9X13 Pan.  Sprinkle with lemon juice, salt and pepper.  Coat top of fish with crushed pecans leaving skin side down.  Bake at 350 degrees for about 45 minutes.  Fish is done with it is flaky to the touch of a fork.