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Pecan-Crusted Salmon with Bacon Fat Maple Glaze

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The title says it all – this salmon is absolutely mouthwatering!

pecan crusted salmon maple bacon fat glaze recipe gluten free

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!)

Market 51

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!

Market 34_edited

Market 7

Market 8

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!

Salmon-Smoked

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.

Pecan-Salmon-prep-1

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.

pecan crusted salmon maple bacon fat glaze recipe

Ready to make some fish?

Let’s get started!  Check out my video below:

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pecan salmon bacon maple glaze

Print Recipe
5 from 5 votes

Pecan-crusted Salmon with Bacon Fat Maple Glaze

This mouthwatering salmon is a must-try!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 258kcal
Author: Kimberly Killebrew

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.
Serving: 1salmon filet | Calories: 258kcal | Carbohydrates: 15g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 67mg | Potassium: 230mg | Fiber: 1g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 2.6mg | Calcium: 38mg | Iron: 0.8mg

 

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.

 

71 Responses

  1. Stephanie says

    I am a huge seafood lover. This salmon looks amazing and I NEED to check out Pure Food Fish Market! Looks like an awesome place!

    Reply

    • Kimberly @ The Daring Gourmet says

      It 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!

      Reply

  6. Marlynn @ UrbanBlissLife says

    I 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!

    Reply

    • Kimberly @ The Daring Gourmet says

      It’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!

      Reply

  9. Erin says

    I 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.

    Reply

    • Kimberly @ The Daring Gourmet says

      Thanks, 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!

      Reply

  18. Heather | All Roads Lead to the Kitchen says

    I 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!

    Reply

    • Kimberly @ The Daring Gourmet says

      That’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 :)

      Reply

  19. Jennifer says

    We 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.

    Reply

    • Kimberly @ The Daring Gourmet says

      Oh, I hope you make it here someday, Angie! There’s just nothing quite like Pike Place Market!

      Reply

  23. Patricia @ Grab a Plate says

    I 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!

    Reply

  25. Renee - Kudos Kitchen says

    I’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!

    Reply

  28. Julie @ Texan New Yorker says

    Nothing 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 :)

    Reply

  31. Kim Beaulieu says

    I 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.

    Reply

  32. Nutmeg Nanny says

    I’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!

    Reply

    • Kimberly @ The Daring Gourmet says

      Oh we’re very spoiled here for sure, Nutmeg Nanny! Thank you And YES to keeping bacon fat on hand!

      Reply

  33. Colleen (Souffle Bombay) says

    I 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!

    Reply

    • Kimberly @ The Daring Gourmet says

      Colleen, 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!

      Reply

    • Kimberly @ The Daring Gourmet says

      Pike Place Market is a great place to rave about, Rose, I can’t blame him! :) Thanks so much!

      Reply

  37. Catherine says

    Hi, 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.

    Reply

    • Kimberly @ The Daring Gourmet says

      Hi 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.

      Reply

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