Candied Salmon

I think I ate too much salmon over Christmas, I just tried to run up an escalator that was going down…

Ha! We like cheesy jokes. Seriously though, to be honest with you all, living in Calgary, salmon is not a go-to meat source for most families. The prairies isn’t known for it’s fresh and local fish!! However, this recipe is definitely a hit for our families. We all LOVE it!…even the kids.

It’s winter and as we write this entry, the snow is falling and the ground is covered thick with a blanket of white. However there’s something amazing about the colours and freshness salmon brings during this time of year. It’s warm red hue reminds us of summer sun, BBQ’s and patio’s…and this, mixed with the falling snow, brings joy!

With holiday dinner parties happening, did we mention this could be a perfect option? That’s right, in keeping with the festivities December brings, this recipe calls for bourbon and brown sugar!

This recipe is so easy and simple, yet tastes ab​solutely gourmet. When time is of the essence between, shopping, wrapping, Christmas parties, and daily activities… we promise our Candied Salmon will save the day!!

Try it! We know you can do this. We just caution you might be at risk of running UP the DOWN escalator next time you’re at the mall finishing Christmas shopping… it’s that good.

Candied Salmon

Recipe by cutcookingCourse: MainCuisine: CanadianDifficulty: Easy


Prep time


Cooking time



A salmon recipe that’s so easy to prepare and yet tastes absolutely gourmet. Perfect when company is coming or even just a rush hour supper during the week. Even the kids will love it’s candied topping. The perfect combination of sweet to compliment this outstanding fish.


  • 13 oz. salmon fillet

  • 1/4 cup butter

  • 1 1/2 cups brown sugar

  • 3 tbsp bourbon

  • 1/3 cup chopped pecans

  • Optional lemons for garnish


  • Preheat oven to 450°F
  • In mixing bowl, combine brown sugar and bourbon.
  • Lay salmon on baking sheet, fillet small slits all along fish. Divide butter and fill into slits.
  • Spread brown sugar and bourbon mixture over salmon and pack well.
  • Add chopped nuts, sprinkling all over salmon fillet.
  • Bake for approx 15 min. Or until internal temp is 145 °F *.
  • Squeeze a lemon and dig in, Stacey and Meg


  • *Note- The USDA recommends cooking fish to an internal temperature of 145 degrees F (62.8 degrees C). However many find that at that temperature the salmon will be overdone. Once you remove the salmon from the heat the internal temperature continues to rise resulting in well overcooked fish. We like to cook ours to 135°F and then let sit for approx 5 min outside of the oven.)

Bring on the candied salmon!