Sugar-Free Praline Salmon Recipe
There’s a special place in my heart for New Orleans. I went there after hurricane Katrina to help with relief efforts and if I didn’t already love and appreciate that town before, I certainly did after. There’s a hospitality mindset in New Orleans that is contagious. If you haven’t been, I highly suggest a visit.
Swerve, a non-glycemic, zero calorie sugar replacement, is based in New Orleans, which is what inspired this Sugar-Free Praline Salmon. In developing this, I thought to myself … what is popular in New Orleans that typically contains lots of sugar? Pralines! (My favorite candy!) Though they originated in France, settlers brought the recipe with them to Louisiana and, like most culinary creations, the recipe was adapted slightly into the popular version of pralines found in The Big Easy today.
I didn’t want candy, though, so instead I decided to use pralines as a crust on a delicious, fresh salmon filet. The result? Pretty spectacular!
Did you know another ingredient in this recipe may have been named after a popular spot in New Orleans? Bourbon, though it’s from Kentucky, is said to have earned its name from Bourbon Street, a major port where Kentucky whiskey was sold. Other sources say it may have been named after Bourbon County in Kentucky, but I prefer the Bourbon Street story – it gives a little extra New Orleans flair to my recipe!
Either way, I hope you enjoy this taste of Louisiana.
Sugar-Free Praline Salmon
- ¾ cup chopped pecans
- 1 cup Swerve Brown
- ½ cup tamari or gluten-free soy sauce
- ½ cup water
- ¼ cup vegetable oil
- 2 tablespoons bourbon , optional
- 2 teaspoons gluten-free Worcestershire sauce
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 2 pounds center cut salmon filet
- Place the pecans in a dry skillet and toast until brown and fragrant over medium heat, about 4 minutes.
- Combine the Swerve, tamari, water, oil, bourbon, Worcestershire sauce, lemon pepper, and garlic powder in a mixing bowl and whisk until fully combined. Pour half the mixture into a large sealable food storage bag. Add the salmon, seal the bag, and flip a few times to coat the salmon well. Refrigerate for 30 minutes to 3 hours, flipping the bag every 30 minutes or so. Reserve the remaining marinade.
- Preheat the oven to 400 degrees. Line a baking sheet with foil.
- Pour the other half of the marinade into a deep saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes to thicken slightly.
- Take the salmon out of the bag and discard the marinade from the bag. Place the salmon on the prepared baking sheet, skin side down. If the salmon has one side that is thinner than the other, fold the thin side under to make the salmon about equal thickness. Press the toasted pecans all over the top of the salmon. Spoon 1/3 of the glaze on top. Bake for 8 minutes, spoon half the remaining glaze on top, bake for another 8 minutes, spoon the rest of the glaze on top, and bake for another 8 minutes or until the salmon flakes easily. Serve and enjoy!
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