Pecan Crusted Salmon with Maple-Bourbon Glaze
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
528 kcal
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Course
Main Course
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Cuisine
American
Pecan Crusted Salmon with Maple-Bourbon Glaze
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In just 30 minutes, you can have this gorgeous Pecan Crusted Salmon on the table for dinner! Finished with a sweet-tangy Maple Bourbon Glaze, this recipe will impress for weeknight dinners or dinner parties.
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Ingredients
- 4 salmon fillets , skin-on (about 6 ounces each)
- 1/2 cup finely-chopped pecans
- 1/3 cup unseasoned Panko breadcrumbs
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon smoked paprika
- 1 tablespoon unsalted butter , melted
- Kosher salt and freshly-ground black pepper
Glaze
- 1/2 cup pure maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup bourbon
- 1 large garlic clove , minced (or 2 small)
- 1/2 teaspoon freshly-ground black pepper
Instructions
- Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray, or line with foil for easy cleanup and spray the foil.
- In a bowl, stir together chopped pecans, panko, thyme, paprika, butter, and a pinch or two each of salt and pepper. Set aside.
- In a heavy-bottomed pot, stir together maple syrup, Dijon mustard, bourbon, garlic, and pepper.
- Place salmon fillets on the prepared baking sheet, skin side down. Season with salt and pepper, and brush the tops with some of the glaze mixture (just enough to coat). Divide the crust mixture between the tops of the fillets, gently pressing to adhere.
- Roast for 12-14 minutes per 1-inch of thickness, until the fish flakes easily with a fork, or to your desired doneness. (Measure your salmon fillets at the thickest area.)
- While the salmon is roasting, bring the remaining glaze mixture to a boil over medium heat on the stove, stirring frequently. (Watch it carefully - it will bubble up!) Reduce heat and simmer, stirring often, until the glaze is syrupy and coats the back of a spoon, about 10 minutes.* Season to taste with salt.
- Use a thin fish spatula to lift the fillets from the skin (discard the skin) and transfer the salmon to your serving plates or platter. Drizzle the tops with the glaze (use as much or as little as you'd like--since the glaze is sweet, I like a light drizzle) and serve.
Notes
- *Over-reducing the glaze will cause it to harden as it cools. You're looking for a glossy, slightly-thickened consistency that you can drizzle.
- Make it spicy! Add a pinch or two (or more, to taste) of cayenne pepper to the glaze for a kick.
Nutrition Information
Show Details
Calories
528kcal
(26%)
Carbohydrates
34g
(11%)
Protein
36g
(72%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Cholesterol
101mg
(34%)
Sodium
293mg
(12%)
Potassium
1006mg
(29%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
302IU
(6%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 34g | 11% |
| Protein | 36g | 72% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 101mg | 34% |
| Sodium | 293mg | 12% |
| Potassium | 1006mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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