Easy oven roasted salmon baked up with a lightly sweet maple bourbon glaze and a crunchy pecan topping.
Maple Bourbon Oven Glazed Salmon
By Sue Lau | Palatable Pastime
My recipe of the day is for maple bourbon oven glazed salmon with a pecan topping.
I love this kind of simple prep and the lightly sweet flavor on top of fish. Usually I will make a topping with something like almonds or macadamia nuts but the bourbon sets the tone for this with a southern pecan.
You can make up the glaze earlier in the day if you like and keep it in the fridge- just warm to room temp before using it. That way you can get a head start on dinner if you have some time in the morning. Doing that and prepping your vegetables will save you a lot of time.
As to the bourbon- I was down in Kentucky not long ago refilling my supply at the Party Source in Newport (or is it considered Bellevue?) and picked up some bourbon and other things. There will always be other things, as it is a huge store that carries just about everything. Plus there is a craft brewery there. So if you live in the Cincinnati area, it’s a good place to shop for booze.
Besides this one, I have already been using the bourbon as a glaze for ham and obviously will again. I don’t need to drink much to be able to use a lot of different liquors in cooking. Summertime will soon be here and beer gets used a ton in grilling. Plus the famous Jack Daniels bbq sauces among other things. And summer always sees a lot of margaritas being made- I’ll be posting a recipe next week for a strawberry rhubarb margarita using a made from scratch syrup. Syrups are perfect for flavoring not only cocktails but things like lemonade, so if you don’t drink, you can still find ways to enjoy.
As for cooking the fish- I have been asked many times about the skin on the bottom. You certainly don’t need to worry about removing it. It actually adds flavor and keeps moisture in the fish. And it comes away easily after the fish is done. Trying to remove it beforehand is an unnecessary headache. I will just put my fish on my plate and pull the bites away and leave it there on the plate, but if you like, when it is done cooking, you can use the paring or utility knife to start the cut at a corner and slide the fish off. However you prefer.
Maple Bourbon Oven Glazed Salmon
- 3/4 pound fresh salmon fillet
- 1 teaspoon olive oil
- salt and black pepper
- 1/4 cup chopped pecans
- 2 tablespoons maple syrup
- 2 teaspoons Kentucky bourbon whiskey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Preheat oven to 425°F.
- Stir together ingredients for glaze and set aside.
- Toss chopped pecans with one tablespoon of glaze.
- Place salmon on a nonstick foil lined baking sheet; drizzle with oil and sprinkle with salt and pepper. Brush fish with some of the glaze.
- Bake fish for 9 minutes; brush with glaze again and place the wet pecans on top of the fish. Bake 3 minutes more.
- Drizzle remaining glaze over the pecan coated fish and continue to bake another 3 minutes.
- Cut fish into serving pieces if needed, and serve with lemon.
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