Salmon is probably my favorite fish. That or trout anyway. And since I don't get trout unless I go catch it, we have a lot more salmon ;-)
I found this recipe for a pecan crust in the May-June issue of Fresh magazine. I used a steamer instead of the microwave to cook the fish and pressed on the coating when it was finished. I also left out the lemon pepper and substituted fresh lemon juice for the water. Mike and I both agreed that even as easy as this dish is, it is worthy to be served to guests.