Whiskey-Maple Glazed Pecan Encrusted Salmon

Salmon Ingredients:
4 salmon fillets with skin on
3/4 C finely chopped pecans
1/3 C panko breadcrumbs
1 tsp dried thyme leaves
1/2 tsp paprika
1 Tbl butter
Salt and pepper
Glaze Ingredients:
1/2 C real maple syrup
1/4 C dijon mustard
1/4 C whiskey
1 tsp minced garlic
1/2 tsp pepper

All-Natural Maple Syrup

Pardon me?…….

Panko Bread Crumbs

Instructions:
Preheat grill to 225 degrees F.
To make the topping, in a medium bowl combine chopped pecans, breadcrumbs, thyme, paprika, butter and a little salt and pepper. Set to the side.
To make the glaze, in a small pot stir together maple syrup, whiskey, mustard, garlic, and pepper.
Place salmon fillets on a cutting board or sheet pan, skin side down. Lightly brush some of the glaze mixture on top of the fillets. Sprinkle with salt and pepper.
Evenly distribute the topping mixture onto the tops of the fillets, pressing gently to make it adhere.
Place salmon directly onto grill grates, skin side down. Close grill and cook to an internal temperature of 145 degrees F. Salmon with be opaque and flake easily with a fork.
While salmon is on the grill, bring remaining glaze mixture to a low boil on the stovetop. Stir frequently to avoid burning. When it bubbles up, reduce heat and simmer until syrupy consistency, approximately 10 minutes.
When Salmon has reached internal temp of 145 degrees F, remove from grill and transfer to platter.
Drizzle warm whisky-maple glaze over the salmon and serve! YUMMMMMM