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Ingredients
- 1/2 cup packed dark brown sugar
- 1/2 cup scotch or bourbon
- 1/4 cup soy sauce
- 1 tsp freshly ground pepper
- 3 1/2 lb salmon fillet
- 1 cup toasted, chopped pecans
- 1 tbsp butter, melted
- 1/4 tsp salt
- 1/4 tsp ground pepper
Preparation
Step 1
To prepare marinate, combine brown sugar, scotch or bourbon, soy sauce and 1 tsp pepper in an extra-large heavy freezer bag. Add salmon and squeeze bag to coat salmon with marinade. Seal bag and place on a tray.
Refrigerate, turning bag occasionally, for 2 to 3 hours. Line a large rimmed baking sheet with parchment paper. Remove salmon from marinade; discard marinade. Place salmon, skin side down, in prepared pan. Combine pecans, melted butter, salt and 1/4 tsp pepper. Gently press pecan mixture evenly on top of salmon.
Bake at 425F for 40 to 45 minutes or until fish flakes easily with a fork. Using parchment paper as an aid, carefully slide salmon onto a serving platter.