In a shallow dish, whisk together flour, 1 teaspoon salt, and pepper. In another shallow dish, whisk together egg and cream. In a third shallow dish, stir together pecans, bread crumbs, parsley, and remaining 1 teaspoon salt.
Dredge salmon in flour mixture, gently shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in pecan mixture, gently pressing to adhere.
In a large skillet, pour oil to a depth of ½ inch, and heat over medium heat until a deep-fry thermometer registers 300°. Carefully add salmon; cook, turning once, until golden brown and a meat thermometer inserted in thickest portion registers 145°, about 6 minutes. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pecan-crusted-salmon/