In just 30 minutes, you can have this gorgeous Pecan Crusted Salmon on the table for dinner! Finished with a sweet-tangy Maple Bourbon Glaze, this recipe will impress for weeknight dinners or dinner parties.
Course Main Course
Keyword easy salmon dinner, maple glazed salmon, pecan crusted salmon
Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray, or line with foil for easy cleanup and spray the foil.
In a bowl, stir together chopped pecans, panko, thyme, paprika, butter, and a pinch or two each of salt and pepper. Set aside.
In a heavy-bottomed pot, stir together maple syrup, Dijon mustard, bourbon, garlic, and pepper.
Place salmon fillets on the prepared baking sheet, skin side down. Season with salt and pepper, and brush the tops with some of the glaze mixture (just enough to coat). Divide the crust mixture between the tops of the fillets, gently pressing to adhere.
Roast for 12-14 minutes per 1-inch of thickness, until the fish flakes easily with a fork, or to your desired doneness. (Measure your salmon fillets at the thickest area.)
While the salmon is roasting, bring the remaining glaze mixture to a boil over medium heat on the stove, stirring frequently. (Watch it carefully - it will bubble up!) Reduce heat and simmer, stirring often, until the glaze is syrupy and coats the back of a spoon, about 10 minutes.* Season to taste with salt.
Use a thin fish spatula to lift the fillets from the skin (discard the skin) and transfer the salmon to your serving plates or platter. Drizzle the tops with the glaze (use as much or as little as you'd like--since the glaze is sweet, I like a light drizzle) and serve.
*Over-reducing the glaze will cause it to harden as it cools. You're looking for a glossy, slightly-thickened consistency that you can drizzle.
Make it spicy! Add a pinch or two (or more, to taste) of cayenne pepper to the glaze for a kick.