- 3 tablespoons coarsely chopped pecans
- 1/4 cup dark brown sugar
- 4 tablespoons butter
- 1 to 2 tablespoons bourbon or water
- 4 salmon fillets, about 6 to 8 ounces each
- Salt and freshly ground pepper
- Olive oil
Heat oven to 425°.
In an ovenproof skillet over medium-high heat; heat the olive oil. Add salmon, skin side down and sear for about 2 minutes. Transfer the pan to the oven and roast the fillets for 5 minutes. Spoon glaze over salmon fillets and continue roasting for about 3 to 5 minutes longer, or until salmon flakes easily with a fork. Turn the oven off and let salmon stand in the oven for 2 minutes.