Pecan-Crusted Salmon With Bacon Fat Maple Glaze Recipe

  • 4 6-ounce fresh salmon filets
  • Salt and freshly ground black pepper
  • ⅓ cup panko breadcrumbs (gluten free, use GF Panko Breadcrumbs)
  • ⅓ cup chopped pecans
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon oil for frying (add more as needed)
  • For the Bacon Fat Maple Glaze:
  • 3 tablespoons bacon fat
  • 3 tablespoons maple syrup (not pure maple syrup, we want the added sweetness)
Pecan-Crusted Salmon With Bacon Fat Maple Glaze Recipe

  1. Preheat oven to 400 degrees F.
  2. Lightly sprinkle the salmon filets with salt and pepper.
  3. Combine the panko breadcrumbs, pecans and parsley in a bowl and spread the mixture out on a flat wide plate. Roll each salmon filet in the mixture and sprinkle some extra on top. Spray each filet with some olive oil.
  4. Heat the oil in a non-stick frying pan and fry the filets on each side for 1-2 minutes, starting with the skin side up.
  5. Transfer the filets to a baking dish and bake for another 8-10 minutes or until done.
  6. While the salmon is baking make the glaze: Melt the bacon fat in a small saucepan followed by the maple syrup. Simmer for about 2 minutes, be careful not to let it burn.
  7. Serve the salmon immediately drizzled with some of the glaze and garnished with some fresh parsley and toasted pecans.

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