The winner of 2015’s Annual Member Recipe Contest is courtesy of Ginger Long from Moline, Illinois.
We chose this recipe because the pecan butter is the perfect balance of sweet and savory for the salmon. It’s simple enough to make on a weeknight but also unique enough to impress guests or enjoy on a special occasion. You can freeze the butter for future use—and it works GREAT on halibut too.
1/2 cup pecans, toasted
1 cup butter
1/2 cup honey
4 tablespoons brown sugar
1 teaspoon cinnamon
16-ounce salmon fillet
2 tablespoon butter
salt and pepper, to taste
In a food processor, pulse pecans until they are as fine like sand. Add butter, honey, brown sugar and cinnamon and pulse until smooth.
Add butter to skillet over medium-high heat. When melted add salmon fillet, skin side up. Sear salmon 4 to 6 minutes, depending on thickness.Turn salmon over and sprinkle with salt and pepper. Cook for an additional 4 to 6 minutes. Spread pecan honey butter over salmon. Cover salmon with skillet lid to melt the butter. Serve immediately.