Bourbon-Sugar Salmon

Bourbon-Sugar Salmon
Servings: 8 Prep 12 mins Bake 400°F 25 mins to 30 mins Marinate 2 mins to 3 mins Cook 2 mins in boiling water Bake 350°F 10 mins


  • 1/2 cup packed brown sugar
  • 1/2 cup bourbon
  • 1/2 cup apple juice or cider
  • 1 teaspoon black pepper
  • 1 fillet salmon (about 2-1/2 pounds)
  • 1 cup chopped pecans
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon salt

Make It

1. In large resealable plastic bag, combine brown sugar, bourbon, apple juice and pepper. Add salmon, seal and shake to distribute. Refrigerate 2 to 3 hours, turning over after an hour or so.

2. Heat oven to 400 degrees F. Spread chopped pecans on baking sheet. Bake at 400 degrees F for 5 minutes or until toasted. In small bowl, combine toasted nuts, 1 tablespoon melted butter and 1/4 teaspoon of the salt.

3. Coat top of broiler pan with nonstick cooking spray. Remove salmon from marinade, reserving marinade. Place salmon on prepared pan, skin-side down. Sprinkle remaining 1/4 teaspoon salt on salmon. Gently press the pecan mixture over the salmon. Bake at 400 degrees F for 20 to 25 minutes, until fish flakes easily with a fork.

4. Meanwhile, place marinade in small saucepan; boil 3 minutes. Serve salmon with lemon angel hair pasta or trio of treats, if desired.

Lemon Angel-hair Pasta:

5. Cook 1 pound angel hair pasta and 1/2 pound cleaned snow peas in boiling water for 2 minutes. Drain. Combine 1 stick salted butter, melted, 1 tablespoon grated lemon rind, 3 tablespoons lemon juice and 1/4 teaspoon lemon-pepper. Toss with pasta and snow peas.

Trio of Treats:

6. Toss 1 cup roasted peanuts with 1 tablespoon teriyaki sauce and 1 teaspoon sugar. Bake 10 minutes at 350 degrees F. Serve alongside bowls of rice crackers and wasabi peas.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 607, Fat, total (g): 41, chol. (mg): 124, sat. fat (g): 12, carb. (g): 20, fiber (g): 2, pro. (g): 34, sodium (mg): 388, Percent Daily Values are based on a 2,000 calorie diet.