Jun 09 2026
Restaurants›Red White and Brew›Bourbon Glazed Pecan Salmon Recipe

Bourbon Glazed Pecan Salmon Recipe

Inspired by Red White and Brew
Time1h
Serves4

Pecan crusted salmon basted with sweet bourbon glaze. Plated with pumpkin mascarpone raviolis and fresh spinach in a Creole mustard sauce

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Ingredients

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Salmon

Pumpkin Mascarpone Ravioli

Creole Mustard Sauce

Method

Prepare the Salmon

  1. 1

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 2

    Prepare the Glaze

    In a small saucepan over medium heat, combine the bourbon, brown sugar, salt, and black pepper. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat.

  3. 3

    Crust the Salmon

    Brush the salmon fillets with olive oil and then coat each fillet with chopped pecans, pressing down lightly to adhere. Place the salmon on a lined baking sheet.

  4. 4

    Baste with Glaze

    Using a brush, baste each pecan-crusted salmon fillet generously with the bourbon glaze.

  5. 5

    Bake the Salmon

    Bake the salmon in the preheated oven for about 15-20 minutes or until cooked through and the pecans are golden brown.

Cook the Ravioli

  1. 6

    Boil Water

    Bring a large pot of salted water to a boil.

  2. 7

    Cook the Ravioli

    Add the pumpkin ravioli to the boiling water and cook according to package instructions, usually about 3-5 minutes, until they float.

  3. 8

    Prepare the Mascarpone Sauce

    In a skillet, melt the butter over medium heat. Add the mascarpone cheese and grated Parmesan, stirring until smooth. Add the cooked ravioli and toss gently to coat.

Make the Creole Mustard Sauce

  1. 9

    Sauté Spinach and Garlic

    In a separate skillet, add a little olive oil and sauté minced garlic until fragrant. Add fresh spinach and cook until wilted.

  2. 10

    Combine Sauce Ingredients

    Stir in the heavy cream, Creole mustard, and lemon juice. Allow it to simmer gently for a few minutes until the sauce thickens slightly.

Plate and Serve

  1. 11

    Arrange the Dish

    On each plate, create a bed of sautéed spinach. Top with a generous serving of pumpkin mascarpone ravioli, followed by the bourbon glazed pecan salmon.

  2. 12

    Garnish and Enjoy

    Drizzle any remaining bourbon glaze over the salmon and serve immediately.

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