Maple Bourbon Braided Salmon

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Maple Bourbon Braided Salmon

Maple Bourbon Braided Salmon is flaky, sweet, and savory fish that makes for an easy and healthy dinner idea.

Total Time45

Servings:

Calories: 118kcal

Author: Karin and Ken

Ingredients

2 ½ lbs. whole side salmon fillet
⅓ cup 100% pure maple syrup
⅛ cup brown sugar packed
4 Tablespoons butter
2 large lemons
1 small red onion
3 Tablespoons bourbon
1 Tablespoon fresh garlic minced
1 ½ teaspoons onion powder
½ teaspoon ground black pepper
1 teaspoon salt
1 ½ teaspoon paprika smoked or regular
½ teaspoon red pepper flakes

Garnish

1 lemon zested
⅛ cup pecans chopped
2 Tablespoons fresh parsley chopped
Salt

Instructions

Get out and measure all of your ingredients.
In a small saucepan combine the maple syrup, brown sugar, butter, bourbon, fresh garlic, onion powder, black pepper, salt, paprika, red pepper flakes, and the juice from 1 lemon. Bring the mixture to a boil, let boil for 2 minutes then remove from heat.
Let the glaze cool to room temperature.
While the glaze is cooling, preheat oven to 350.
Place you salmon filet at your work station. Ideally on top of a cutting board.
Slice the remaining lemon, and red onion into thin medallions and use them to line the bottom of a baking dish large enough to hold your salmon braid.
Prepare your salmon side filet by carefully removing any skin, and patting dry with paper towels to remove any excess moisture.
Place your salmon on a cutting board, there will be two ends to the salmon, one will be a blunt flat end and one will be more pointed. Starting at about 3 inches down from the blunt flat end, slice the salmon into thirds following the natural lines in the fillet. It is very important to keep the 3 inches near the flat end of the salmon intact. See pictures.
You will now have 3 strands of salmon. Braid the salmon strands together gently.
Until done.
When you get to the end, tuck the ends under, secure with toothpicks if needed.
Gently lay the salmon on top of the onions and lemons in the baking dish.
Generously brush the salmon braid with about ¾ of the glaze (reserve about ¼ of the glaze for later), being sure to get into every nook and cranny.
Tuck lemon slices into the folds of the braid.
Bake in the oven at 350 for approx 30 minutes or until the salmon has reached an internal temp of about 125 degrees for medium rare.
Create a topping by chopping together an ⅛ cup of pecans, the zest from one lemon, 2 Tablespoons chopped parsley, and a dash of salt.
Take the salmon out of the oven right as it is finishing cooking.
Turn the broiler of the oven on high, use the remaining ¼ of the glaze to brush over the braid,
Slide the salmon back into the oven under the broiler for just a couple minutes to give it a beautiful golden top.
Garnish the salmon with the pecan topping.
Serve immediately.
Enjoy every bite!

Video

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