Pecan Crusted Salmon with Coffee Bacon Sauce


Best of Bacon:

Sweet and salty bacon sauce tops a crunchy pecan crusted salmon for a land and sea pairing you never knew you needed.

  • SERVES: 4


  1. In a large saucepan, over medium-high heat, cook the chopped bacon until crispy, about 10-12 minutes. Remove bacon to paper towel lined plate and reserve 3 Tbsp. of bacon grease. Drain remaining grease.
  2. Return saucepan to stove and add the onion to reserved bacon fat. Sauté for 3-5 minutes until soft. Add garlic and cook until fragrant, about 1 minute.
  3. Turn the heat down to medium and add the brown sugar, maple syrup, vinegar and coffee. Stir and bring to a boil. Boil for about 10 minutes and turn the heat down to medium-low. Add the bacon.
  4. Simmer for about 15 minutes until liquid reduces by about half. Remove from the heat and cool for 5 minutes.
  5. Meanwhile, preheat oven to 425°F and grease a large baking sheet with cooking spray.

Ingredients List

  • 4 (6 oz.) salmon filets
  • Olive oil for brushing
  • Salt and pepper for seasoning
  • 1 cup chopped pecans
  • ¼ cup packed dark brown sugar
Bacon Sauce
  • 1 (16 oz.) package bacon, chopped
  • 1 small onion, chopped
  • 1 Tbsp. minced garlic
  • ¾ cup packed dark brown sugar
  • 1 cup pure maple syrup
  • ½ cup red wine vinegar
  • 1 cup strong brewed coffee
Woman sprinkling brown sugar | Pecan Crusted Salmon with Coffee Bacon Sauce Recipe | Russell Hobbs
Woman sprinkling chopped pecans | Pecan Crusted Salmon with Coffee Bacon Sauce Recipe | Russell Hobbs
  1. In the bowl of a food processor, add the pecans and brown sugar and pulse 3-4 times until pecans are finely chopped. Pour into a shallow dish.
  2. Brush the salmon filets with olive oil and season with salt and pepper. Coat the salmon with the pecan mixture by pressing the pecans to the flesh of the salmon.
  3. Place the pecan crusted salmon on the prepared baking sheet and bake for 13-15 minutes, or until salmon reaches an internal temperature of 145°F.
  4. Clean out the food processor bowl and add the cooled bacon sauce. Pulse the mixture 8-10 times until bacon pieces are broken up.
  5. Top the salmon with bacon sauce.