The title says it all – this salmon is absolutely mouthwatering!
It’s hard to beat fresh wild-caught salmon. My husband adores the stuff.
And what better place to get it than from our very own Pike Place Market in Seattle? (If you haven’t already done so, check out my Virtual Tour of Pike Place Market for some history and pics of this historic world-famous market!)
We got our salmon from Pure Food Fish Market located inside of Pike Place Market. They’ve been stocking the freshest, highest quality seafood for four generations and specialize in fresh seafood of the Pacific Northwest.
We’re fortunate to live here in western Washington where we can enjoy such exquisitely fresh seafood. But for most of the land-locked U.S., fresh seafood isn’t accessible. With the ever-growing demand for the Northwest’s premium seafood, Pure Food Fish Market created the ability for seafood lovers across the United States to enjoy the freshest products possible, as if they were visiting the Seattle marketplace. Pure Food Fish Market now hand-cuts, packages and ships their seafood via overnight FedEx delivery to any location across the United States. How about that?
Even though we live close enough to buy it in person, I had some delivered to us to try out the service: As promised, it was there the next morning and the ice packs were still frozen. It was perfect and like fresh from the ocean!
They also make THE best smoked salmon!
I wish you could smell the aroma through your screen. Our kids gave my husband some serious competition for this smoked salmon – there wasn’t much left by the time they were done with it!
Let’s move on to today’s recipe.
So we got an order of this fresh king salmon from Pike Place Market and I wanted to use it immediately while it was still fresh instead of freezing it.
With this fresh salmon on hand I wanted to make Todd something really yummy with it.
Pecan-crusted was sounding really good but I wanted to bump it up a notch. We had recently had a dinner at a restaurant where the dessert featured a glaze made from bacon fat and maple syrup. (Yes, dessert. And it was fabulous). I thought that was just what this salmon needed – a bacon fat maple glaze to drizzle over the pecan-bread crumb coating.
My husband’s verdict: Magnificent. And he wants me to make it again. Soon.
Ready to make some fish?
Let’s get started! Check out my video below:
Pin Me!
Pecan-crusted Salmon with Bacon Fat Maple Glaze
Ingredients
- 4-6 ounce fresh salmon filets
- Salt and freshly ground black pepper
- 1/3 cup panko breadcrumbs
- 1/3 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)
Instructions
- Preheat oven to 400 degrees F.
- Lightly rub or spray the salmon filets with some olive oil and sprinkle with salt and pepper.
- 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 breaded filet with some olive oil.
- 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.
- Transfer the filets to a baking dish and bake for another 8-10 minutes or until done.
- 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.
- Serve the salmon immediately drizzled with some of the glaze and garnished with some fresh parsley and toasted pecans.
Looking for more salmon recipes? Check out our Grilled Salmon with Fresh Peach Jalapeno Salsa!
Disclosure: Pure Food Fish Market sent me some salmon to sample without any obligation to write about it. The salmon was excellent and we enjoy supporting local businesses.
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Stephanie says
22 February, 2016 at 7:21 amI am a huge seafood lover. This salmon looks amazing and I NEED to check out Pure Food Fish Market! Looks like an awesome place!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 7:53 pmYou really do, Stephanie, they’re a terrific business!
Erin @ Dinners, Dishes, and Desserts says
22 February, 2016 at 9:17 amThis would surely be a hit for dinner, and that glaze just takes it over the top!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 7:57 pmIt definitely was in our family, Erin, even our 3 and 5 year olds devoured it and my husband’s been begging me to make it again!
Justine | Cooking and Beer says
22 February, 2016 at 9:43 amAHHHHH that GLAZE…This salmon looks just perfect!
Erin @ Texanerin Baking says
22 February, 2016 at 10:10 amI’ve been there! We bought a salmon to cook back at the hostel. Haha. It was a lot of fish. :D And this dish looks SO good!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 7:58 pmThat’s so awesome, Erin, and thank you! :)
The Food Hunter says
22 February, 2016 at 11:47 amIf I lived in Seattle I would be at the market everyday buying fresh fish. The salmon sounds amazing
Marlynn @ UrbanBlissLife says
22 February, 2016 at 12:08 pmI love Pike Place Market! The seafood there is so incredible. Love this recipe. I always keep a jar of bacon fat and cook with it for various dishes throughout the week, and your combination with the maple to create a glaze is brilliant! Pinning this one for sure to make later!
Lauren Kelly Nutrition says
22 February, 2016 at 2:58 pmFirst off, I LOVE Pikes Place Market! I was there last year and it was it was heaven. This recipe looks incredible!
Kirsten / Comfortably Domestic says
22 February, 2016 at 3:35 pmEven though I live in the Great Lakes State, I’ve always been envious of the fresh seafood available year ’round in Seattle. Nice to know that Pure Food Fish Market will ship that fresh deliciousness right to me!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:14 pmIt’s so convenient, Kirsten! Even though I live close enough to grab it myself, I had some delivered to me to try out the service: Overnight delivery and the ice packs were still frozen. It was perfect and like fresh from the ocean!
Erin says
22 February, 2016 at 5:10 pmI am SO jealous of all your fresh fish access! beautiful photos! I love salmon and this recipe looks amazing. What a great combination of flavors.
Kimberly @ The Daring Gourmet says
23 February, 2016 at 7:59 pmWe’re definitely spoiled here, Erin, and thank you so much!
Becky Hardin | The Cookie Rookie says
22 February, 2016 at 6:16 pmThose look so delicious
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:11 pmThanks, Becky!
Dee Dee (My Midlife Kitchen) says
22 February, 2016 at 7:30 pmI love salmon, and I could eat it nearly every night. Of course, when you throw BACON FAT in the mix, I could eat it EVERY night! Wow!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:11 pmLOL, Dee Dee! We share the same food philosophy :)
Michelle @ The Complete Savorist says
22 February, 2016 at 7:44 pmFresh salmon is so yummy. I normally just put some lemon pepper on it, but this definitely takes it to the next level. It looks so good.
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:10 pmOh, you’d love this, Michelle – next level for sure!
Jenny | Honey and Birch says
22 February, 2016 at 7:58 pmI’m hanging on to my bacon fat from now on!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:10 pmThat’s music to my ears, Jenny, you go girl! :)
Sabrina says
22 February, 2016 at 10:43 pmI love salmon! This sounds like a delicious preparation for it!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:09 pmThanks, Sabrina! Fast, easy and delicious is always a winning combination in my book :)
Adina says
23 February, 2016 at 1:46 amI also love salmon in every form and this recipe looks just amazing!!!!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:08 pmThanks so much, Adina! :)
Sarah Walker Caron (Sarah's Cucina Bella) says
23 February, 2016 at 4:08 amWhen I went to Seattle several years ago, I was enamored with all the vendors at Pike Place. What an exquisite place to shop. Pure Food Fish Market sounds like the kind of place I’d love to get my seafood! And this salmon. Amazing. What a great glaze!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:08 pmThanks, Sarah! Pike Place really is a special market and I couldn’t agree more – you’d LOVE the seafood quality and selection at Pure Food Fish Market!
Andi @ The Weary Chef says
23 February, 2016 at 10:15 amCouldn’t agree more! Nothing can beat fresh seafood! This dish looks amazing!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:06 pmThanks, Andi! :)
Heather | All Roads Lead to the Kitchen says
23 February, 2016 at 4:00 pmI stopped in at Pure Food Fish Market when I was in Seattle last year. I love all of Pike Place, but when I shared some pics on instagram and twitter, Pure Fish was the only shop in the whole place to actually interact with me on twitter, it was pretty cool. I’d give anything to live close enough to run in and grab some of this beautiful salmon (or anything else) whenever I wanted it – which would be daily. ;) This looks awesome!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:06 pmThat’s totally awesome, Heather! I’m glad to hear it – they’re known for their great customer service so I’m not surprised to hear they responded. Thanks so much for your input and the compliment on the dish :)
Jennifer says
23 February, 2016 at 4:53 pmWe live locally and Pure Food Fish Market is the place we go for our seafood, especially the fresh and smoked salmon. I’m glad we live so close to it that we can stop by in person but if we lived far away I wouldn’t hesitate to use their overnight delivery service. Their seafood is always the freshest you can find, the staff is very friendly, and their customer service is superb. And this salmon dish looks amazing, I can’t wait to try it.
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:02 pmThanks so much for you input, Jennifer, and I agree wholeheartedly. Happy cooking! :)
Angie | Big Bear's Wife says
23 February, 2016 at 5:59 pmI’ve always wanted to go to Pike Place Market! Pure Food Fish Market sounds wonderful and I’m loving this salmon!
Kimberly @ The Daring Gourmet says
23 February, 2016 at 8:00 pmOh, I hope you make it here someday, Angie! There’s just nothing quite like Pike Place Market!
Baiba says
24 February, 2016 at 8:19 amAwesome recipe. Tasted good cold the next day. Thank you.
Kimberly @ The Daring Gourmet says
24 February, 2016 at 8:54 amWonderful! I’m so thrilled to hear that, Baiba, thanks so much for the feedback!
Heather | Heather Likes Food says
24 February, 2016 at 9:05 amThis recipe looks amazing! I love learning new ways to cook my Salmon!
Kimberly @ The Daring Gourmet says
24 February, 2016 at 9:08 amThanks, Heather! :)
Patricia @ Grab a Plate says
24 February, 2016 at 9:37 amI could eat salmon all week and this recipe looks absolutely amazing! And the bacon fat maple glaze? Whoa! Love all your photos of the Pike Place Market, and you’re right — nothing like fresh salmon! Thanks for sharing!
Kimberly @ The Daring Gourmet says
24 February, 2016 at 9:39 amThanks so much, Patricia!
Sheena @ Hot Eats and Cool Reads says
24 February, 2016 at 10:07 amYou had me at bacon fat! This recipe looks so amazing! Pike’s Place is on my bucket list! How fun!!
Kimberly @ The Daring Gourmet says
24 February, 2016 at 10:09 amThanks, Sheena, and I hope you make it here soon!
Renee - Kudos Kitchen says
24 February, 2016 at 10:14 amI’ve always wanted to go to Pike’s Place fish market. Hopefully one day soon I’ll be able to get there. Your pecan crusted salmon looks so delicious and your video is fun to watch. The music is so dynamic, just like your completed dish!
Kimberly @ The Daring Gourmet says
24 February, 2016 at 10:21 amThanks so much, Renee! <3 I hope you make it to Pike Place Market, too!
Emily says
24 February, 2016 at 10:27 amI love Pike’s Peak so much and this salmon recipe looks delicious! You had me at bacon fat… you really can’t go wrong using that!
Kimberly @ The Daring Gourmet says
24 February, 2016 at 10:29 amWe think alike, Emily – anything with bacon is sure to be a winner! :)
Becky Hardin | The Cookie Rookie says
24 February, 2016 at 4:49 pmThose pieces look so good. I love salmon.
Kimberly @ The Daring Gourmet says
24 February, 2016 at 6:22 pmAs with any dish, the quality of the ingredients makes all the difference.
Julie @ Texan New Yorker says
24 February, 2016 at 5:49 pmNothing about this dish doesn’t sound beyond amazing to me. I’ve never been to Seattle, but I’d love to go sometime. Loved the pictures of Pike’s! We do eat a lot of salmon though, I’ll have to try this. Everything about it sang to me :)
Kimberly @ The Daring Gourmet says
24 February, 2016 at 6:21 pmThanks, Julie! :)
Sara says
24 February, 2016 at 7:26 pmI love these pictures, I definitely need to visit Seattle one day. This salmon sounds incredible, especially that glaze!
Kimberly @ The Daring Gourmet says
24 February, 2016 at 7:42 pmThanks so much, Sara, I hope you get to visit, too!
Michelle @ Blackberry Babe says
24 February, 2016 at 7:47 pmThis looks just ridiculously good! I saw it on Pinterest, too, and pinned immediately! Love the flavor combo and use of bacon fat!
Kimberly @ The Daring Gourmet says
24 February, 2016 at 8:19 pmThanks so much, Michelle, and thanks for pinning! <3
Kim Beaulieu says
24 February, 2016 at 11:53 pmI love Pike Place. I visited Seattle last year and we went to Pike Place 3 times in 6 days. It’s so cool, so much to see and do. Love this recipe. The salmon they sell there is amazing. A bunch of us bloggers had some shipped home. Then we grabbed some smoked salmon and had a hotel room salmon party, lol. This recipe is fabulous. I love crusted fish.
Kimberly @ The Daring Gourmet says
25 February, 2016 at 7:24 amThanks so much, Kim! I love the idea of a hotel room salmon party! :)
Nutmeg Nanny says
25 February, 2016 at 4:33 amI’m so jealous of all that fresh fish you get on the west coast! How convenient they’ll ship it to your door as well! That makes eating healthy even easier :) Also can we talk about that topping on the fish – OMG YES! I keep a little jar of bacon fat on my kitchen counter and it’s been looking for a use. I think I found it!
Kimberly @ The Daring Gourmet says
25 February, 2016 at 7:23 amOh we’re very spoiled here for sure, Nutmeg Nanny! Thank you And YES to keeping bacon fat on hand!
Colleen (Souffle Bombay) says
25 February, 2016 at 7:49 pmI have ALWAYS wanted to visit Pike Place Market. In my role in Corporate America…years ago I taught my sales people from their Fish video and books…LOVE!!! The salmon…Holy Yummmm AND I don’t even like salmon, but I get the feeling I’d eat this right up!
Kimberly @ The Daring Gourmet says
25 February, 2016 at 8:57 pmColleen, it’s so funny you mention that. The last job I had in Germany before I moved to the U.S. was the manager of a food/entertainment facility and part of my job training about great customer service included watching a video about Pike Place Market!
Katerina @ Diethood says
25 February, 2016 at 9:27 pmOne, Pike Fish Market?? I’m jealous! Two, bacon fat maple glaze?? Oh.My.Gawd. Want!!
Kimberly @ The Daring Gourmet says
25 February, 2016 at 9:34 pmLOL, Katerina! :) Bacon just pretty much makes the world go round, doesn’t it?
Cathy | Lemon Tree Dwelling says
26 February, 2016 at 5:48 amOh WOW! You definitely took salmon to the next level with this awesome recipe!!! It looks DIVINE!
Kimberly @ The Daring Gourmet says
26 February, 2016 at 7:08 amThanks so much, Cathy! :)
Rose | The Clean Dish says
28 February, 2016 at 3:29 pmMy hubs was in Seattle recently and won’t shut up about Pikes Place Market! Your images are gorgeous and I LOVE wild caught salmon! What a lovely dish! I can’t wait to try this.
Kimberly @ The Daring Gourmet says
28 February, 2016 at 4:39 pmPike Place Market is a great place to rave about, Rose, I can’t blame him! :) Thanks so much!
Catherine says
25 April, 2016 at 12:59 pmHi, that looks so good and I can’t wait to try it, but I am (embarrassingly) confused by the directions to not use pure maple syrup. What kind did you use? Did you mean grade a as opposed to b? Lol surely not Aunt Jemima.
Kimberly @ The Daring Gourmet says
25 April, 2016 at 1:08 pmHi Catherine, no, I don’t use Aunt Jemima because of the high fructose corn syrup :) I used a different brand without it. The sugar in the non-pure maple syrup enables to glaze to become a little caramelized and thicker. If you prefer though you can definitely use pure maple syrup and add sugar to it and simmer. It makes for a sweeter and thicker/caramelized glaze.
Cindy says
9 May, 2019 at 2:46 pmWhat kind of salmon should I order for this recipe?