PECAN-CRUSTED BAKED SALMON

By jarren

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

Details

Servings 8

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.