Pecan-Crusted Salmon with Bourbon
User Reviews
5
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Prep Time
5 mins
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Cook Time
22 mins
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Total Time
27 mins
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Servings
2 people
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Calories
665 kcal
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Course
Main Course
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Cuisine
American
Pecan-Crusted Salmon with Bourbon
Description
This recipe begins by patting dry salmon fillets and seasoning them with sea salt. The glaze combines maple syrup cooked down to an amber caramel, then mixed with bourbon and balsamic vinegar, creating a rich sauce. Into this cooled sauce, finely chopped pecans and panko breadcrumbs are folded, forming the crust mixture which is then chilled to help it set.
The pecan-panko topping provides a crisp, nutty contrast to the moist salmon underneath when baked. Cooking at 400°F ensures the salmon cooks through while the topping becomes golden and flavorful. The glaze’s sweetness balances the salmon's richness, while balsamic vinegar adds acidity for complexity.
For finishing, broiling briefly can crisp the topping further if needed, though care must be taken to avoid burning. The dish can be garnished with green onions, parsley, or basil for added freshness and color.
Ingredients
- 2 salmon fillets, ~4oz per person
- sea salt pinch
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- ¼ cup bourbon
- ½ cup pecans finely chopped
- ¼ cup panko breadcrumbs plain
- green onion diced, to serve, optional
- parsley
- basil
Instructions
- Preheat oven to 400ºF.Pat salmon dry, and then sprinkle it with salt. Add salmon to a baking dish or lined baking sheet, and set in the fridge until you're ready to use it.
- Next, pour balsamic vinegar and bourbon together and set aside. Keep the balsamic-bourbon mixture within arm's reach, so that you can grab it quickly when the syrup is ready.Pour maple syrup into a small, heavy bottom pot and turn heat to medium. In about 1-2 minutes, the syrup should start to bubble. Stir until the syrup darkens in color and turns amber (about 3 more minutes). The caramelizing syrup will be VERY hot. Do not touch it or attempt to taste it at this point.
- Carefully, standing back from the pot in case of splash-back, pour the balsamic and bourbon mixture into the pot with the syrup. Stir, and cook for 2-3 more minutes. Take sauce off the heat, and set aside.
- Pour the pecans and breadcrumbs into the pot with the bourbon sauce, and stir together. Set the mixture in the fridge for 10 minutes, until it's cooled and hardened slightly.
- Take the salmon out of the fridge, and the pecan mixture out of the fridge or freezer. Use a spoon to divide the pecan mixture over the top of the salmon, and smooth it out into an even layer. Depending on the size of your salmon, you might end up with extra topping. Any extra can be put in an airtight container and refrigerated for a few days, or frozen for a few months.
- Bake salmon on the center rack for about 9 minutes per inch of thickness. Top salmon with fresh herbs if desired, and serve immediately.
Notes
- Use panko breadcrumbs, not regular breadcrumbs, to achieve a crispier topping texture.
- If the salmon is fully cooked but the topping lacks crispness, broil the dish for about 2 minutes, watching closely to prevent burning.
- Chilling the pecan and breadcrumb mixture before applying helps it adhere and set better on the fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 42g | 14% |
| Protein | 37g | 74% |
| Fat | 31g | 48% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 94mg | 31% |
| Sodium | 374mg | 16% |
| Potassium | 1086mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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