Bourbon Brown Sugar Glazed Salmon

Ingredients:

Directions:

1. Start by marinating the salmon. In a large mixing bowl, combine the brown sugar, soy sauce, Worcestershire sauce, garlic, black pepper, and bourbon.
2. Place the salmon in a Ziploc bag and pour in ½ of the marinade. Seal the bag, move around to fully coat the salmon, and place in the fridge for at least 1 hour, but up to 3 hours, to marinate before cooking. Set the other ½ of the marinade aside.
3. Once the salmon is done marinating, make the glaze. Add the remaining glaze to a small saucepan and bring to a boil. Reduce the heat to simmer for about 10 minutes to allow the sauce to thicken. If the sauce does not thicken, add 1 Tbsp cornstarch to the pan, mix to combine, and continue to simmer until the sauce thickens.
4. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
5. Pour the pecans on the baking sheet in an even layer and bake for about 5 minutes, until lightly toasted. Remove the pecans to a bowl and set aside.
6. Using the same baking sheet, arrange the salmon filets (skin side down, if the skin is still attached). Discard the marinade in the Ziploc bag.
7. Sprinkle the toasted pecans on top of the salmon filets and press down slightly so they stick to the salmon.
8. Brush about 1/2 of the glaze over each filet. Bake for 10 minutes. Then, brush the other ½ of the glaze over each filet and bake for an additional 20 minutes. You want the internal temperature of the salmon to reach 145 degrees F and to easily flake apart with a fork. Add additional bake time if needed.
9. Serve immediately, hot from the oven.