Praline Honey Ham Marinade 
More Spice Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeA little sweet heat turns your holiday salmon into a spectacularly tasty treat! FlyChefAldenB cooks up this easy salmon dinner with a sweet and Creole seasoned pecan crust.
Ingredients
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6 Salmon Fillets (4 Ounces)
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1/2 Cup Pecans, Chopped
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1 Cup Tony’s Praline Honey Ham Marinade, Divided in Half
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1 Tablespoon Paprika
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Tony’s More Spice Seasoning, to Taste
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3 Tablespoons Brown Sugar
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3 Tablespoons Butter
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2 Tablespoons Bourbon (Optional)
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2 Teaspoons Lemon Juice
- Clear
Directions
- Preheat oven to 400°F.
- Add pecans to a hot skillet and toast until fragrant, about 3-4 minutes.
- Clean the salmon and inject with Tony’s Praline Honey Ham Marinade.
- Season the salmon with paprika and Tony’s More Spice Seasoning, then place in a baking pan.
- Press the toasted pecans to the top of the salmon. Cover pan with foil and bake for 15-20 minutes or until the salmon’s internal temperature is at 145°F.
- To make the sauce, add brown sugar, butter, bourbon and lemon juice to a skillet and bring to a boil, then reduce to a simmer until it reached the desired thickness.
- Pour the sauce over the salmon and place the pan under the broiler, uncovered, for 2-3 minutes.
- Serve and enjoy!
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from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
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