- 1/2 cup finely ground hazelnuts
- 1/4 cup fresh breadcrumbs
- Salt and pepper, to taste
- Flour, for dusting
- 8 ounces salmon fillet
- 1 egg beaten with 1 water
- High-heat oil, for the pan
- Lemon wedges, for serving
Heat grill or oven to 400°F. Mix hazelnuts with breadcrumbs. Season and dust fish with salt, pepper and flour. Dip fish in beaten egg, then coat all sides with with hazelnut and breadcrumb mixture.
Preheat skillet over medium heat, then heat butter or oil in the pan. Lightly brown fish on both sides, then grill or bake in the oven 6 to 10 minutes until cooked through. Be careful not to overcook. Serve with lemon wedges.
Fish cooking tip: Never add lemon or lime juice before or during the cooking of fish. The acids break down the flesh and makes it mushy! Squirt fresh lemon or lime juice on the fish AFTER it is cooked.