Pecan Crusted Salmon Maple-Bourbon Glaze
Preheat oven to 425°F. Spray a baking sheet with cooking spray, or line with sprayed foil.
1
In a bowl, stir together chopped pecans, panko, thyme, paprika, butter, salt and pepper. Set aside.
2
In a heavy-bottomed pot, stir together maple syrup, Dijon mustard, bourbon, garlic, and pepper.
3
Place salmon fillets on the prepared baking sheet, skin side down. Season with salt and pepper.
4
Brush the top of the fish with some of the glaze mixture (just enough to coat).
5
Divide the crust mixture between the tops of the fillets, gently pressing to adhere.
6
Roast for 12-14 minutes per 1-inch of thickness, until the fish flakes easily with a fork.
7
Bring the remaining glaze to a boil over medium heat, stirring often. Simmer 10 mins, until syrupy.
8
Remove the skin from the roasted salmon and serve, drizzled with glaze.
9
Get the full recipe: stripedspatula. com/pecan-crusted-salmon/