This easy pecan-crusted salmon is topped with pecans and a maple bourbon sauce, and then baked to juicy, flaky perfection.
Any true bourbon lover probably knows that one nut rises above the rest.
One nut in particular pairs so well with this earthy distilled spirit, that it’s as if it was made to be soaked in bourbon.
Which nut? It is, of course, the nut that graces the top of chocolate bourbon balls.
The pecan.
Happily, both pecans and bourbon pair extremely well with one of my favorite fish, salmon.
This tasty pecan-crusted salmon is coated in the bourbon and pecan topping, and then baked to juicy, flaky perfection.
What Type of Salmon Should I Use?
My favorite type of salmon to use in this recipe is sockeye salmon, because it’s has a stronger flavor that helps balance out the sweet topping.
That said, any type of salmon will work.
Sockeye salmon is also pretty delicious in these tasty recipes: Salmon Wellington, Slow-Roasted Salmon Sandwiches, and Grilled Salmon with Pineapple.
Learn more about salmon: Wild Salmon vs. Farmed Salmon and Types of Salmon
How to Make Pecan-Crusted Salmon
If this recipe looks complicated– don’t worry! It’s simple!
First, you’ll make the bourbon and maple sauce. It only takes a few minutes, but needs your full attention.
Start by bringing the maple syrup to a boil, and then simmer it until it darkens to a deep amber.
Next, add a little bourbon and balsamic vinegar.
Simmer for a few minutes to thicken the mixture.
Next, add chopped pecans and Panko breadcrumbs to the sauce.
Stir to mix it all together.
Refrigerate the breadcrumb and sauce mixture for a few minutes.
This will help it harden up, and make it easier to spread.
Next, use a spoon to layer the pecan mixture on top of salmon fillets.
Finally, bake it.
Serve these nutty, delicious pecan-crusted salmon fillets with a green bean salad and cauliflower mash. Finish your evening with a bourbon cocktail, such as a mint julep or a boulevardier cocktail.
Pecan-Crusted Salmon with Bourbon
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Ingredients
- 2 salmon fillets (~4oz per person)
- 1 tsp salt
- 1/4 cup maple syrup
- 1/4 cup balsamic vinegar
- 1/4 cup bourbon
- 1/2 cup pecans, finely chopped
- 1/4 cup plain Panko breadcrumbs
- diced green onion, parsley, and or basil to serve (optional)
Instructions
- Preheat oven to 400ºF.Pat salmon dry, and then sprinkle it with salt. Add salmon to a baking dish or lined baking sheet, and set in the fridge until you're ready to use it.
- Next, pour balsamic vinegar and bourbon together and set aside. Keep the balsamic-bourbon mixture within arm's reach, so that you can grab it quickly when the syrup is ready.Pour maple syrup into a small, heavy bottom pot and turn heat to medium. In about 1-2 minutes, the syrup should start to bubble. Stir until the syrup darkens in color and turns amber (about 3 more minutes). The caramelizing syrup will be EXTREMELY hot. Do not touch it or attempt to taste it at this point.
- Carefully, standing back from the pot in case of splash-back, pour the balsamic and bourbon mixture into the pot with the syrup. Stir, and cook for 2-3 more minutes. Take sauce off the heat, and set aside.
- Pour the pecans and breadcrumbs into the pot with the bourbon sauce, and stir together. Set the mixture in the fridge for 10 minutes, until it's cooled and hardened slightly.
- Take the salmon out of the fridge, and the pecan mixture out of the fridge or freezer. Use a spoon to divide the pecan mixture over the top of the salmon, and smooth it out into an even layer. Depending on the size of your salmon, you might end up with extra topping. Any extra can be put in an airtight container and refrigerated for a few days, or frozen for a few months.
- Bake salmon on the center rack for about 9 minutes per inch of thickness. Top salmon with fresh herbs if desired, and serve immediately.
Notes
- Make sure you’re using Panko breadcrumbs, not regular breadcrumbs. Panko breadcrumbs are larger and will crisp up better.
- If your fish is done cooking but the topping isn’t crisp yet, use your oven’s broiler for about 2 minutes to crisp up the topping a little. (Watch the fish carefully while broiling and be careful not to burn the topping.)
These looks and sounds unbelievable, Sarah! Bourbon soaked nuts atop salmon? That is making me hungry just writing it! I have GOT to try this one out soon 🙂
Thanks Dawn! Nuts and bourbon make even awesome things like sockeye better 😉
Oooh, what a fun recipe! We are not big fish eaters in my house, but we keep meaning to try and cook it more. This might be a recipe we actually DO try! And that little fish spreader knife! Its SO CUTE!
Aw thanks Jenni! Let me know if you try it 😀 And thanks!! It was a gift from a friend who knows I love fish 😉
That crumbled topping reminds me so much of pecan pie! This looks so incredibly tasty!
Oh my goodness this sounds and looks divine! I go up to visit my son in Oregon several times a year and we ALWAYS buy fresh salmon. Now we do have our Favorite go-to recipes but I am for sure going to have to bring this into our rotation! We are going up for a visit over Veterans Day weekend and this recipe WILL be made! Pinned!
I love salmon, but I never would have thought to smother it in that decadent bourbon pecan concoction. Yum!
This looks divine!! I love your salmon recipes, they are always so creative but absolutely perfect!! Will be trying this one for sure 🙂
Aw thank you Donna!
I made this last night and it was DELICIOUS! Thanks for a great salmon recipe. I had some of the topping leftover, so I froze it to use in the future.
Aw thank you so much for letting me know!!! I’m so glad you loved it!
As I didn’t have salmon, I made this using boneless pork loin chops It was wonderful. There was a good bit is the roping left over for another time. I will definitely make it again.
Oh what a fabulous idea! I’m so glad it worked with what you had. Thanks for letting me know!
I know the sauce will not be the same, but can I substitute for the maple syrup? It has too much sugar for us
Hi Cheryl! I’ve made this sauce with maple syrup, honey, and sorghum syrup. I suspect it would work with molasses.
It needs to be a sugary sauce, because the sugars will need to caramelize and brown over the high heat.
Instead of switching to a non-sugary sauce I’d probably recommend using LESS topping. (I’ve had people tell me they had leftover topping anyway, so you might not use it all.)
If you make the whole topping recipe you could freeze part of it for later.
I hope that helps!
I absolutely love this recipe. An absolute favorite whenever I’m making salmon. My best friend can’t get enough and requests it every time I have a dinner party. ❤
Yay!! I’m so glad you all love it!