This bourbon brown sugar salmon is one of my faves! It’s a few steps of marinating, toasting the pecans, glazing, and baking, but TOTALLY worth it! Give it a try, you won’t be disappointed.
when i lived in florida, i LOVED the fresh seafood. anyone who is close to jacksonville, florida…you have to try Sliders. yum. my very favorite. we visited Jacksonville in november…and of course i had to take Pat to sliders. i WISH i had a picture of the amazing salmon i had there. ugh. so so so so good.
missouri is quite a different story from florida as far as seafood goes. (one of pat’s favorite restaurants is Red Lobster…this is what i’m dealing with…) but still…i’m willing to give seafood recipes a try. i love it that much!
this recipe is so simple…and we really loved it. it has the right amount of spice, sweetness, and texture. i loved the way the toasted pecans created a crunchy layer on top. delicious!!
the instructions in the recipe break it out step by step…below are pictures of marinating the salmon, scout helping me toast the pecans, glazing the salmon in-between baking, and the final product!!!
i will definitely be making this again. this would be a great recipe for having friends over…so easy to make, and turns out flaky, sweet, crunchy, and delicious! Pat said it was better than Red Lobster!!!!!
- 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
- 1-2 Salmon Filets 2-2 1/2 lb. total
- 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.