• Pre-Heat oven to 400 degrees

Cooking the Salmon

• Prepand season salmon. Wash and pat salmon thoroughly dry with paper towels. It’seasier to cook if you leave the skin on, and should easily slide off the salmononce it’s done. Bones can be removed with a needle nose pliers or tweezers.Season filets all over with paprika, kosher salt, black pepper, and olive oil,and place in an oven safe baking dish. Transfer to the oven. Bake for 15-16minutes, until salmon is done – it should flake easily with a fork and beopaque almost to the center. If cooking one large piece of salmon instead ofindividual fillets it will take longer – anywhere from 18-22 minutes. If youreally want to be sure you can use a thermometer to check – an internaltemperature of 145° is recommended.

Making the Jack Daniels Pecan Glaze

• Whilesalmon is baking make the maple pecan sauce. In a medium skillet toast choppedpecans over medium heat with ghee or olive oil, stirring frequently untilfragrant and slightly darker in color. Watch them closely so they don’t burn.When toasted, add maple syrup, orange juice, kosher salt, and Dijon mustard.Bring to a gentle simmer and cook, stirring occasionally, until reducedslightly and thick enough to coat a spoon. If the sauce ends up too thick oncecooled slightly, thin it with a bit of maple syrup.

Plating

• Topsalmon with maple glaze. When salmon is done, spoon the pecan maple syrup glazeover the top and garnish with some fresh rosemary and sliced oranges ifdesired.

  Serve and enjoy!