Pecan Crusted Bourbon Salmon

READY IN: 1hr 15mins




  • 1. Combine bourbon, pineapple juice, soy sauce, and Dijon mustard in a small saucepan. Bring to a boil; reduce heat and simmer for 10 minutes.
  • 2. Add minced ginger and agave; simmer for 30-40 minutes or until reduced and slightly syrupy. Cool slightly and add lemon juice and crushed pineapple; set aside.
  • 3. Meanwhile, combine pecans, panko, coconut and ground red pepper.
  • 4. Preheat oven to 425 degrees Fahrenheit. (Make sure your oven is hot, preheating should take about 20 minutes.).
  • 5. Place lightly beaten egg whites in a shallow dish.
  • 6. Season salmon with salt and pepper.
  • 7. Dip salmon fillets in egg white, allowing excess egg to drip off into dish.
  • 8. Dredge salmon in panko mixture, pressing with fingers to ensure bread crumbs adhere. Using a small spoon, 1 teaspoon of the syrup mixture over each salmon fillet. Place on a baking sheet (skin side down) while you repeat procedure with remaining salmon fillets.
  • 9. Heat 1 Tablespoon olive oil in a large, nonstick pan over medium-high heat. Add salmon fillets (flesh-side down, skin up), taking care not to crowd with skillet (do this in two batches, if necessary). Sear salmon for approximately 3 minutes, flipping when salmon no longer sticks to pan. (If it sticks or isn’t well browned, cook for 1 to 2 more minute before flipping.)
  • 10. Finish cooking in preheated oven for 5-10 minutes or to the point just before salmon flakes easily with a fork. If you check with an instant read thermometer, it should read 135°F (You want to remove it from the oven when it is slightly undercooked.) Tent with aluminum foil and allow carry-over heat to finish cooking salmon for five minutes.
  • 11. Serve with remaining sauce.