Bourbon Bacon Pecan Salmon offers a sweet, savory, and nutty way to enjoy a salmon fillet. The fish is smoked on a bed of orange slices, brushed with a Buffalo Trace bourbon glaze, and finished with a crunchy pecan-and-bacon crust seasoned with Bourbon Prime. A sprinkle of parsley brightens the plate—each bite combines smoky, sweet, and nutty flavors that keep you coming back for more.
Post sponsored by Buffalo Trace
Table of Contents
- Bourbon Sets Us Up for Immediate Success
- Bacon Pecan Crust for our Salmon
- Bourbon Bacon Pecan Salmon
- More Salmon
- Flavor X Fire & FOOD X Fire
- Bourbon Bacon Pecan Salmon Recipe
Bourbon Sets Us Up for Immediate Success
This dish starts with a rich bourbon glaze. I teamed up with Buffalo Trace for this recipe, and their bourbon adds smooth sweetness and depth to the glaze that complements the savory seasoning and nutty pecans. To make the glaze, heat a cast-iron skillet over the hot side of the grill and add the bourbon to let it simmer briefly. Add the remaining glaze ingredients and reduce until slightly thickened, stirring often. Remove from heat, let it cool slightly, then set aside while you prepare the salmon.
Bacon Pecan Crust for our Salmon
Prepare the grill for indirect cooking by moving the grate to the cool side, away from the coals or burners. Lay down a layer of orange slices where the salmon will rest. The oranges serve two important purposes: they keep the skinless fillet from sticking to the grate and they gently infuse the fish with bright citrus notes. I also add a bit of orange juice to the glaze to emphasize that flavor.
Bourbon Bacon Pecan Salmon
Place the salmon fillet on the orange slices. Brush the top with half of the cooled bourbon glaze, then press on a generous layer of the chopped pecan and bacon mixture combined with Bourbon Prime seasoning. Close the lid and cook indirectly at about 325°F for roughly 30 minutes, or until the internal temperature reaches 135–145°F for a tender, slightly flaky finish.
About 10 minutes before the salmon is done, drizzle the remaining glaze over the pecan crust and allow it to caramelize. When finished, garnish with chopped parsley and serve. You can portion the fish directly from the grill with a spatula, or lift the entire fillet with two spatulas and transfer it to a serving platter.
More Salmon
Best Salmon Recipes
Panko Crusted Salmon
Smoked Salmon
Teriyaki Salmon
Bacon Wrapped Salmon Bites
Leaning Salmon with Roasted Garlic Aioli
The finished Bourbon Bacon Pecan Salmon is tender and melts in your mouth. The sweet bourbon glaze and crunchy pecan-bacon topping create a unique flavor combination that pairs beautifully with salmon. Enjoy and cheers!
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By Derek Wolf
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Bourbon Bacon Pecan Salmon
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Ingredients
Salmon:
- 1 Whole Side of Salmon
- 8-10 Navel Oranges sliced
- Chopped Parsley for garnish
Bacon Pecan Crust:
- 1.5 cups Pecans roughly chopped
- ¾ cup Cooked Bacon chopped
- 1 tbsp Bourbon Prime
Bourbon Glaze:
- 3 oz Bourbon
- ½ cup Soy Sauce
- 2.5 tbsp Brown Sugar
- 1.5 tbsp Molasses
- 1 tsp Worcestershire
- ½ Navel Orange juiced
Instructions
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Preheat a two-zone fire to medium heat (about 325°F).
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Place a cast-iron skillet over the hot side of the grill. Add the bourbon and simmer for 2 minutes, then add the remaining glaze ingredients. Reduce over the heat, stirring often, until the mixture is reduced by about half and thickened (8–9 minutes). If it begins to bubble too vigorously, remove the skillet briefly, then return it and continue stirring. Remove from heat and let cool for 5 minutes.
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Arrange the orange slices on the cool side of the grill to form a platform for the salmon. Set the salmon on the oranges and brush with half of the cooled bourbon glaze. In a bowl, combine the chopped pecans, cooked bacon, and Bourbon Prime to make the crust, then press it firmly onto the glazed top of the salmon. Close the lid and cook indirectly at 325°F for about 30 minutes, or until the internal temperature reaches 135–145°F.
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Ten minutes before the fish is done, drizzle the remaining glaze over the crust and let it caramelize. Remove the salmon from the grill, garnish with chopped parsley, slice, and serve.