Tuesday, May 24, 2016

Bourbon Pecan Salmon

I make this at least once a week at my house.  My kids devour it and it is one of my most requested recipes.  It is super easy and quick!


1/2 c. Brown Sugar - firmly packed
1 c. Soy Sauce
2 t. Worcestershire Sauce
1 t. Garlic - minced
1/2 t. Black Pepper
2 T. Bourbon (opt.)

1/2 c. Chopped Pecans - toasted
Salmon filets

For the marinade...

Combine all ingredients except the Pecans and Salmon in a bowl.
Place Half the marinade and the Salmon in a Ziploc bag - squeeze out the air and zip the bag tightly.
Set aside the other half of the marinade to use as a glaze.
Marinate the Salmon for 1-3 hours. Flip the bag every 1/2 hour or so to marinate evenly.

For the Glaze...
Place the remaining half of the marinade in a small saucepan on the stove.
Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little.
While the glaze is simmering, preheat the oven to 400 degrees.

For the Pecan Topping...
Place the chopped pecans on a flat baking pan which has been covered with aluminum foil or parchment paper.
Toast the pecan for 3-5 minutes until they darken a little and they start to smell sooo good.
Watch closely - the nuts can burn quickly!

For the Salmon...
Cover a baking dish or pan with aluminum foil.
Spray the foil-covered pan with cooking spray.
Take the Salmon out of the marinade and discard the marinade.
Place the Salmon (skin-side down) on the prepared pan.
Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon.
Brush or spoon 1/3 of the glaze onto the salmon.
Place the salmon in the oven.
Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).
Bake at 400 degrees for a total of 20-25 minutes until the salmon flakes easily.