Pecan Crusted Salmon with Maple-Bourbon Glaze
User Reviews
5
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Prep Time
15 mins
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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
Description
This recipe involves coating skin-on salmon fillets with a mixture of finely chopped pecans, panko breadcrumbs, fresh thyme, smoked paprika, melted butter, and seasoning. The salmon is placed skin side down on a baking sheet, brushed with a maple-bourbon glaze composed of real maple syrup, bourbon, Dijon mustard, minced garlic, and black pepper. The crust mixture is pressed gently on top to adhere before roasting at 425°F.
Roasting is timed based on salmon thickness to ensure the fish flakes easily while maintaining moistness. Meanwhile, the remaining glaze is boiled and simmered to thicken but should not be over-reduced to avoid hardening on cooling. The glaze provides sweetness and subtle warmth, with an optional touch of cayenne pepper to add piquancy.
The combination of pecans and panko offers a crunchy texture that complements the tender salmon and sticky glaze. This dish pairs well with simple sides that do not compete with the rich flavors, such as steamed vegetables or rice. It can be a centerpiece for dinner offering balanced sweet, savory, and smoky notes.
When preparing the glaze, monitor it closely while simmering to achieve a smooth, glossy consistency suitable for drizzling. Press the pecan crust evenly and avoid overcooking the fish to maintain its juiciness.
Ingredients
- 4 salmon skin-on (about 6 ounces each, fillets
- 1/2 cup pecans finely chopped
- 1/3 cup panko breadcrumbs unseasoned
- 2 teaspoons thyme chopped fresh leaves
- 1/2 teaspoon smoked paprika
- 1 tablespoon butter melted, unsalted
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Glaze
- 1/2 cup pure maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup bourbon
- 1 large garlic minced (or 2 small, clove
- 1/2 teaspoon black pepper freshly-ground
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
- Do not over-reduce the glaze; aim for a glossy, slightly thick texture that can be drizzled.
- For added heat, include cayenne pepper in the glaze to taste.
- Measure salmon thickness to adjust roasting time for perfect doneness and moisture retention.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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