I love salmon. Smoked, baked or salted – I love it all because salmon is one of my favorite fish. To tell the truth, salmon is quite expensive in my country, but this fish is REALLY delicious so it’s worth every cent. Today I visited a local store and I wasn’t able to resist when I saw a good deal on this juicy piece of salmon fillet… And we had a FANTASTIC dinner!!
This bourbon pecan crusted salmon is absolutely ah-maz-ing!!! It’s tasty, moist, tender, beautiful and flavorful. This salmon is absolutely divine and it doesn’t require much time to make!
This bourbon marinated salmon with a crunchy pecan crust is a great way to serve salmon when you are looking for something different. This nutty coating and bourbon sauce turn the salmon into something special and gorgeous. I’m sure, you want to taste a piece of this goodness right now… 😉
Mmmm… deeeeeelicious! Love a nutty crunch which perfectly pairs with the lightly sweet and savory flavor of salmon. I know you would love it too! What do you think about it? 😉
Trust me, this recipe is so good that I’ve made it twice within the past week. Guys, you definitely have to give this salmon a try! Salmon, bourbon and pecans… How could you pass that up?
- 1 lb salmon fillet
- ⅔ cup toasted pecans, finely ground in food processor
- ¼ cup bourbon
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lemon juice
- ½ teaspoon fresh ginger, grated
- 2 cloves garlic, crushed
- ¼ teaspoon pepper
- Combine bourbon, brown sugar, soy sauce, honey, lemon juice, ginger, garlic and pepper in a large zip-lock plastic bag and mix well. Add salmon fillet, seal bag and marinate in the fridge for at least 30 minutes, turning the bag once.
- Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Remove fillet from bag and set aside the marinade.
- Add ground pecans to a large plate. Brush salmon with marinade and dip the top side of fillet in the pecan crumbs, coating well. Use your hands to gently press into the fish to help more of the pecans to stick to it. Place the fillet pecan-side up on the prepared baking sheet and bake for 15-18 minutes, or until the fish flakes easily with a fork.
- Meanwhile, prepare the bourbon sauce. Pour the rest of the marinade in a small saucepan. Heat over medium high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 5 minutes, or until the liquid reduces by about half. Pour mixture in a small bowl and let sit at room temperature.
- Serve salmon drizzled with bourbon sauce. Enjoy!