Gluten-free Cinnamon & Paprika Pecan Crusted Salmon

Preheat the oven to 400ºF.

In a food processor, pulse the pecans until the they are finely chopped and crumbly. Pour them onto a plate and add the cinnamon and paprika. Mix the spices into the pecans with a fork.

In a cast iron pan (I use Le Creuset’s 10″ fry pan and love it), heat your oil on medium-high heat.

Spread the mustard evenly over the flesh of the salmon. This will give you a nice “sticky” layer to bind with the pecans. Coat the top of the salmon with the crust by placing the fillet skin side up in the pecan crumbs. Make sure to crust all sides of the fish (except the skin) to get the full flavor of the crust.

Place the crusted side down in the hot oil. Let it sizzle for 3 minutes, being careful not to let it burn. When there’s a nice brown coloring to the pecan mixture, flip it over (skin side down) and place the skillet in the oven. Bake it in the center of the warm oven for 8-10 minutes depending on the thickness of the fillet, until the fish flakes easily.