- 1/2 cup pecan pieces
- 8 tablespoons butter, divided
- 2 teaspoons fresh chopped parsley
- 1 lemon, halved
- 4 salmon steaks or serving-size fillets
- 4 tablespoons dry white wine
- 2 green onions, chopped
- 6 slices bacon, cooked and crumbled
In a skillet over medium-low heat, melt 2 tablespoons of butter. Add the pecans and cook for a few minutes, just until lightly browned and aromatic. Remove to a plate and set aside.
Melt remaining 6 tablespoons of butter in the skillet; add the parsley and zest of about half of the lemon. Place salmon steaks on an oiled foil-covered broiler pan. Drizzle 1 tablespoon of wine over each steak, then sprinkle with freshly ground black pepper. Spoon some of the butter and parsley mixture over each steak. Bake for about 15 minutes, turning once if using steaks, or until fish flakes easily with a fork. Sprinkle with pecans, chopped green onions, and crumbled bacon just before serving. Cut lemon half into 4 wedges; add 1 lemon wedge to each serving.