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Maple Bourbon Oven Glazed Salmon with Pecan Topping

Easy oven roasted salmon baked up  with a lightly sweet maple bourbon glaze and a crunchy pecan topping.

Maple Bourbon Oven Glazed Salmon

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.

Maple Bourbon Oven Glazed Salmon

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.

Maple Bourbon Oven Glazed Salmon

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

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: American
Servings: 2
Author: Sue Lau | Palatable Pastime

Ingredients

  • 3/4 pound fresh salmon fillet
  • 1 teaspoon olive oil
  • salt and black pepper
  • 1/4 cup chopped pecans

Glaze Ingedients:

  • 2 tablespoons maple syrup
  • 2 teaspoons Kentucky bourbon whiskey
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard

Instructions

  • 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.

Notes

From the  kitchen of palatablepastime.com

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Maple Bourbon Oven Glazed Salmon

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