Bourbon Pecan Glazed Salmon with Wild Mushrooms
Bourbon Pecan Glazed Salmon with Wild Mushrooms. Saucy sweet and savory glazed salmon topped with crushed pecans and buttery wild mushrooms. It’s cozy and festive for the holidays and super delicious. Who doesn’t love a saucy glaze on salmon for the perfect chilly fall November night?! Happy Thursday guys !!
Today is decorating day in our house !! The holiday season is already off to a start in our home as it is every year on the first week of November. Every year, we decorate the house on the first Thursday of November. This way it is all cozy and festive for the weekend. And of course, the Christmas music has already started playing too.
To go with all the festivities today we needed a fun and cozy autumn dinner. This salmon is perfect for serving at this time of year, and it’s so so delicious. The glaze makes it super saucy and has a little bit of an asian flare. But it also has a touch of sweetness with the brown sugar, bourbon, and pecans. Finally all those buttery mushrooms on top.
It’s hard not to love this salmon, and in the winter I am all about a glazed salmon. Today is also super chilly outside. This is the first time it has actually felt like fall around here. And I definitely have a love hate relationship with the colder weather. I LOVE being all cozy by the fire when it’s cold out, but the warm weather still has my heart.
Anyway, I hope you all are having a great start to your weekend. And if you like to start the holiday season early like me, you’re going to love this salmon….so definitely give it a try !!
Ingredients
1 1/2 - 2 pounds piece of salmon
1 cup soy sauce
1/2 cup brown sugar
2 teaspoons whorcestershire sauce
1 garlic clove; minced
1/2 teaspoon black pepper
2 tablespoons bourbon
1 teaspoon cornstarch mixed with water (optional)
1/2 cup toasted pecans; chopped
14 ounces mixed mushrooms; sliced
1/4 cup butter
salt
Directions
Combine the soy sauce, brown sugar, whorcestershire, garlic, black pepper, and bourbon in a bowl or measuring cup. Pour half of the mixture in a large plastic bag. Add the salmon and turn to coat. Marinate in the refrigerator for 1 - 3 hours, flipping occasionally.
Heat the remaining marinate in a small saucepan. Bring to a boil and simmer until thickened. If mixture does not thicken to your liking add the cornstarch mixed with water.
Preheat the oven to 400 degrees. Transfer the salmon to a baking sheet lined with parchment paper. Top with the pecans and drizzle with the remaining glaze. Bake for 20 - 25 minutes or until salmon is cooked through.
Meanwhile, make the mushrooms. In a large skillet, melt the butter. Add the mushrooms. Season with salt and pepper. Cook undisturbed for 10 minutes until caramelized. Stir and cook for another 3 - 5 minutes.
Serve salmon topped with mushrooms.
