Pecan Crusted Salmon Maple-Bourbon Glaze
Preheat oven to 425°F. Spray a baking sheet with cooking spray, or line with sprayed foil.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.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.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.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).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.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.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.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.Remove the skin from the roasted salmon and serve, drizzled with glaze.
9
Get the full recipe: stripedspatula. com/pecan-crusted-salmon/