FOR THE SALMON:
4 6-ounce salmon fillets , skin-on
1/2 cup finely-chopped pecans
1/3 cup unseasoned Panko breadcrumbs
2 teaspoons freshly-chopped thyme leaves
1/2 teaspoon smoked paprika
1 tablespoon unsalted butter, melted
Kosher salt, to taste
Freshly-ground black pepper, to taste
FOR THE GLAZE:
1/2 cup pure maple syrup
1/4 cup Dijon mustard
1/4 cup bourbon
1 large garlic clove, finely minced
1/2 teaspoon freshly-ground black pepper
A pinch of cayenne pepper, optional
Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil, and spray the foil lightly with cooking spray; set aside. Stir together in a small bowl the pecans, breadcrumbs, thyme, paprika, butter, salt and pepper; set aside. Stir together in a heavy-bottomed pan the maple syrup, Dijon mustard, bourbon, garlic, black pepper, and cayenne pepper, if using; set aside. Place salmon fillets, skin side down, on the prepared baking sheet. Season lightly with salt and pepper, and brush fillets with just enough glaze to coat. Divide breadcrumb mixture evenly over the top of the salmon, and gently press the crumbs onto the fillets with your fingertips. Roast salmon only until it flakes easily with a fork (12-14 minutes per 1-inch at the thickest point), or to your desired doneness.
While salmon roasts, bring the remaining glaze mixture just to a boil over medium heat, stirring frequently. It bubbles over quickly, so watch it carefully! Immediately reduce the heat and simmer gently 10 minutes, adding salt, to taste, and stirring often, until glaze becomes syrupy and coats the back of a spoon. NOTE: The glaze should glossy and slightly-thickened so it can easily be drizzled. Don’t over-reduce the glaze, as it will harden as it cools.
TO SERVE: With a thin fish spatula carefully transfer salmon fillets (discarding the skin) onto a serving platter. Lightly drizzle glaze over the top of each fillet and serve hot. — Serves 4
The table is all set for our Father’s Day gathering at the Grella house. The kids did it all — I just got to set the table! Over the years we and our family and a whole lot of friends have spent many hours together at this big table — and enjoyed a whole lot of delicious food! 😋 This is a different salmon recipe — not the grilled dish that we enjoyed this Father’s Day … but I will be happy to share that “pesto salmon” recipe with you at another time.