Instructions

• Preheat oven to 425°F (220°C).
• Finely chop the 4 teaspoons pecans if they are not already finely chopped.
• In a large zip-top bag, combine 1/4 cup honey, the finely chopped pecans, and 1 tablespoon soy sauce. Seal the bag and mix the ingredients by gently pressing and shaking the bag.
• Sprinkle both sides of the 4 (6-oz) salmon fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the fillets to the bag, seal, and gently massage the bag so the glaze coats the fish.
• Refrigerate the sealed bag and marinate the salmon at least 15 minutes (or up to several hours for more flavor).
• Line a baking sheet with foil. Remove the salmon and pecans from the bag, reserving the remaining marinade in the bag for basting. Place the fillets on the foil-lined pan, skin-side down if applicable, and distribute the pecans over the top of the fillets.
• Bake at 425°F for about 15 minutes, or until the salmon flakes easily with a fork. During baking, baste the fillets two times with the reserved marinade (for example, once about one-third of the way through cooking and once about two-thirds of the way through).
• Remove from oven and serve immediately.