Pecan Crusted Salmon

1 large salmon fillet (cut into sections)
2 c. milk
1 c. pecans (finely chopped)
1/2 c. flour
1/4 c. brown sugar
1 t. salt
1 t. Lawry's seasoning salt
1 t. pepper
vegetable oil

In a large ziploc bag place the salmon and milk together to soak for 10 minutes. Take the salmon out and get rid of the milk. Combine all of the dry ingredients into a bowl. Coat the salmon completely in the dry mixture. At medium-high heat brown both sides of the salmon in a small amount of vegetable oil. Spray a cookie sheet with cooking spray and then bake at 400 degrees for 8-10 minutes.