Praline Honey Ham Marinade 
More Spice Seasoning 
Leftover Turkey Banh Mi
One of the biggest questions people ask is what to do with all of those Thanksgiving…
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
Mini Cajun Crab Cakes with Creole Lemon Aioli and Mango Salsa
Fresh, sweet, citrusy and full of the flavor of Creole herbs, these Mini Cajun Crab Cakes…
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