Pecans, brown sugar and bourbon (which is optional and can be replaced with water if desired) make this salmon deliciously sweet, savory, and nutty. Serve these flavorful salmon fillets with rice and fresh steamed vegetables or on a bed of salad for a super weekend meal.
- 3 tablespoons coarsely chopped pecans
- 1/4 cup dark brown sugar
- 4 tablespoons butter
- 1 to 2 tablespoons bourbon or water
- 4 salmon fillets, about 6 to 8 ounces each
- Salt and freshly ground pepper to taste
- Olive oil
Lightly toast the pecans in a dry skillet over medium-low heat. When the pecans are lightly browned and aromatic, add the brown sugar, butter, and bourbon or water; heat until simmering. Set aside.
Heat oven to 425 F.
In an ovenproof skillet over medium-high heat; heat the olive oil. Add salmon, skin side down, salt and pepper to taste, then sear for about 2 minutes. Transfer the pan to the oven and roast the fillets for 5 minutes. Spoon glaze over the fillets and continue roasting for about 3 to 5 minutes longer, or until salmon flakes easily with a fork.
Turn the oven off and let salmon stand in the oven for 2 minutes.