First, prepare the marinade:
- 2 pounds wild caught salmon
- 2 oz olive oil
- 2 oz bourbon
- 1 Tbsp. mustard
- 1 Tbsp. Braggs Amino Liquid or soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Put above contents together in bowl and mix well. Put salmon and marinade in a ziploc bag or glass dish and refrigerate for 4-6 hrs. Remove from marinade, place in baking dish.
Prepare the topping:
- De-shell 32 oz of pistachios- then crush shelled pistachios with mortor and pestal.
Then combine olive oil and mustard and mix together.
- 3 oz olive oil
- 3 oz Mustard
A little more or less mustard and olive oil may be needed for personal preference.
Topping should be a tacky texture and not to thin and runny. You want it to sit on top of fish throughout cooking period without flattening.
Pack the topping on fish a 1/4 to 1/2 inch thick. Cook at 350 degrees for 18-23 minutes. Baking time may vary depending on the thickness of the fish or on personal taste.
If you are not sure when the fish is done you can remove it from the oven and cut the fish in half, to see the inside color and texture.
If it is medium to darkened pink/ red that is medium rare.
I like my fish this temp, however, most people prefer it cooked a little longer. It’s a lot easier to bring the temp of the fish from medium rare to medium. It’s not possible to to go the other way. I like to ere on the side of caution.