Preheat oven to 425 F

In a blender or food processor, blend 2c pecans & 1T chili powder until nuts are coarsely chopped. Pour into a shallow bowl.

Whisk 2 eggs in a separate shallow bowl.

Dip 1 salmon fillet into whisked eggs, covering completely.

Then dredge salmon fillet in spiced chopped pecans, covering completely.

Repeat for remaining fillets.

Season each with sea salt (1/4 tsp total).

Place fish in a baking pan and bake for ~18-20 minutes or cooked through/flaky.