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:
Pecan-crusted Salmon with Bacon Fat Maple Glaze
- 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)
- 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.