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.

5 from 1 vote
Sugar-Free Praline Salmon
Prep Time
20 mins
Cook Time
33 mins
Marinating time
1 hr
Total Time
53 mins
 
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 414 kcal
Author: Carol Kicinski
Ingredients
  • 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
Instructions
  1. Place the pecans in a dry skillet and toast until brown and fragrant over medium heat, about 4 minutes.
  2. 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.
  3. Preheat the oven to 400 degrees. Line a baking sheet with foil.
  4. 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.
  5. 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!
Nutrition Facts
Sugar-Free Praline Salmon
Amount Per Serving
Calories 414 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 9g 45%
Cholesterol 83mg 28%
Sodium 998mg 42%
Potassium 859mg 25%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 1g
Protein 33g 66%
Vitamin A 1.2%
Vitamin C 0.5%
Calcium 3.4%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bourbon Fish Pecans Praline Salmon Seafood Soy Sauce Swerve Worcestershire Sauce
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  1. Patricia
    August 23, 2019

    This looks delicious! Although I know it is important to your recipe, we cannot do the bourbon. Is there a sub that you would give to me to use instead. Thanks,

    1. Carol Kicinski
      August 27, 2019

      Hi Patricia,
      The bourbon is optional! This is just as tasty without.
      Hope you enjoy it :)

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