Pecan Crusted Baked Salmon
Posted June 28, 2006 – 2:42 pm in: Main Dish, Seafood
Ingredients:
- 1/2 cup packed dark brown sugar
- 1/2 cup apple juice
- 1/4 cup soy sauce
- 1 tsp freshly ground pepper
- 3 1/2 lb salmon fillet
- 1 cup chopped pecans, toasted
- 1 tbsp butter, melted
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
Directions:
- Combine brown sugar, apple juice, soy sauce and 1 tsp pepper in a bowl, mix well and pour into an extra-large 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 - 3 hours. NB. If you don’t have a freezer bag, marinade the salmon in a 9 X 13 pan.
- Line a large rimmed baking sheet with parchment paper. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on the parchment paper.
- Combine pecans, melted butter, salt and 1/4 tsp pepper. Gently press pecan mixture evenly on top of salmon. Bake at 425ºF for 40 - 45 minutes or until fish flakes easily with a fork.
Serves 8 - 10.
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