• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Champagne Tastes

Green-Living Recipes from the Earth and Sea

  • Home
  • About
  • Travel
  • Recipes
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Bourbon Salmon with Pecans

Original Post: October 23, 2017 Updated: November 28, 2018 By Sarah 18 Comments

This Bourbon Salmon with Pecans is topped with pecans and a maple bourbon sauce, and then baked to juicy, flaky perfection.

Baked Pecan Bourbon Salmon after cooking, flaked apart on one side.

Baked Pecan Bourbon Salmon

 


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 and bourbon salmon is coated in the nutty 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, because it’s flavors compliment the nut mixture.

Want more sockeye recipes?  Try these:  Salmon Wellington, Slow-Roasted Salmon Sandwiches, Grilled Salmon with Pineapple, and Sockeye Salmon Recipes.

Learn more about salmon: Wild Salmon vs. Farmed Salmon.

Sockeye Salmon Fillets covered in Bourbon Pecan Topping, Before Baking

Spread Pecan Bourbon Mixture Over Salmon Before Baking

Making Bourbon Salmon with Pecans

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.

Next, add chopped pecans and breadcrumbs to the sauce.  You can skip the breadcrumbs if you want, but I think the texture is slightly nicer with them there.

Refrigerate the breadcrumb / 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 bourbon salmon fillets while everything is still hot, and enjoy this rich and decadent dinner!

Baked Pecan Bourbon Salmon after baking

Baked Pecan Bourbon Salmon

Want more SALMON?  Try these:

  • Salmon Wellington
  • Pesto Salmon

Want more BOURBON recipes?  Try these:

  • Kentucky Bourbon Sweet Potato Casserole
  • Pan-Seared Halibut with Bourbon Sauce
  • Grilled Scallops with Bourbon Sauce
This Baked Pecan Bourbon Salmon is topped with pecans and a maple bourbon sauce, and then baked to juicy, flaky perfection.

Bourbon Salmon with Pecans

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 593kcal
Author: Champagne Tastes
Easy and rich seafood entrée.  This recipe can easily be doubled or tripled, and the pecan and bourbon topping can be made ahead of time and refrigerated or frozen.
Print Recipe

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 (optional)
  • 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 it with a wooden spoon until the syrup darkens in color and turns amber (about 3 more minutes). (*Note- 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 1-2 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, OR the freezer for about 5 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 8 minutes per inch of thickness.  Top salmon with fresh herbs if desired, and serve immediately.

Nutrition Information

Calories: 593kcal | Carbohydrates: 41g | Protein: 28g | Fat: 28g | Saturated Fat: 2g | Cholesterol: 70mg | Potassium: 237mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4% | Calcium: 8.5% | Iron: 11.1%
Tried this recipe? Snap a photo!Tag or message @champagne.tastes on Instagram

Filed Under: Bourbon, Main Dishes Tagged With: dairy-free, seafood

Previous Post: « Mini Tacos with Shrimp and Pineapple
Next Post: Salmon Sandwich with Dijon Sauce »

Reader Interactions

Comments

All commentsI made this
  1. Dawn - Girl Heart Food

    October 24, 2017 at 7:12 am

    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 🙂

    Reply
    • champagne-tastes

      October 27, 2017 at 8:35 pm

      Thanks Dawn! Nuts and bourbon make even awesome things like sockeye better 😉

      Reply
  2. Alicia Taylor

    October 26, 2017 at 1:04 pm

    I love salmon, and am also picky about it. I won’t eat it if it’s dyed red for color – or isn’t wild caught. I’ll have to try this recipe. Sounds awesome

    Reply
    • champagne-tastes

      October 27, 2017 at 8:33 pm

      I love an informed shopper!! 😀

      Reply
  3. Jenni

    October 27, 2017 at 7:27 am

    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!

    Reply
    • champagne-tastes

      October 27, 2017 at 8:30 pm

      Aw thanks Jenni! Let me know if you try it 😀 And thanks!! It was a gift from a friend who knows I love fish 😉

      Reply
  4. Nicoletta @sugarlovespices

    October 27, 2017 at 11:34 am

    A maple and bourbon gastrique on top of one of my favorites fishes, salmon!! This dish would make me really happy at supper time! P.s. I’m not sure we have Orca Bay in Edmonton, AB, I tried the zip code search and did not show any results…

    Reply
    • champagne-tastes

      October 27, 2017 at 8:29 pm

      Oh no! I’m not sure if they’re in Canada yet! Hopefully you’ll find it soon!

      Reply
  5. champagne-tastes

    October 27, 2017 at 8:34 pm

    Thanks Cheryl!!

    Reply
  6. Meg | Meg is Well

    October 28, 2017 at 11:00 am

    That crumbled topping reminds me so much of pecan pie! This looks so incredibly tasty!

    Reply
  7. Carrie @ Carrie’s Home Cooking.com

    October 29, 2017 at 10:18 am

    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!

    Reply
  8. Abby @ WinsteadWandering

    October 29, 2017 at 8:20 pm

    I love salmon, but I never would have thought to smother it in that decadent bourbon pecan concoction. Yum!

    Reply
  9. Donna

    October 30, 2017 at 11:08 pm

    This looks divine!! I love your salmon recipes, they are always so creative but absolutely perfect!! Will be trying this one for sure 🙂

    Reply
    • champagne-tastes

      October 31, 2017 at 6:42 am

      Aw thank you Donna!

      Reply
  10. Rachel (Little Chef Big Appetite)

    December 24, 2017 at 12:44 pm

    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.

    Reply
    • champagne-tastes

      December 24, 2017 at 2:32 pm

      Aw thank you so much for letting me know!!! I’m so glad you loved it!

      Reply
  11. Phyllis

    July 30, 2018 at 9:23 pm

    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.

    Reply
    • champagne-tastes

      July 30, 2018 at 9:24 pm

      Oh what a fabulous idea! I’m so glad it worked with what you had. Thanks for letting me know!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Or, you can subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Sarah!

Browse my site for sustainable, seasonal recipes from the earth and sea. Plus, check out my camping and travel guides! Read More…

Become a V.I.P.!

© 2015 - 2019 Champagne Tastes


· Interested in Working Together? Check out our Partnerships page


· Questions? Check our FAQs page or Contact Us


· Recipe and Photo Reuse Terms 
Here


· Use of This Site Constitutes Acceptance of Its Privacy Policy and Terms & Conditions