Bourbon-Sugar Salmon...

1/2 cup packed brown sugar
1/2 cup bourbon
1/2 cup apple juice or cider
1 tsp. black pepper
1 salmon fillet (about 2 1/2 pounds)
1 cup chopped pecans
1 tbsp. unsalted butter, melted
1/2 tsp. salt

In a large resealable bag, combine brown sugar, bourbon, apple juice and pepper. Add salmon, seal and shake to distribute. Refrigerate 2 to 3 hours, turning over after an hour or so.

Heat oven to 400 degrees. Spread chopped pecans on baking sheet. Bake for 5 minutes or until toasted. In small bown, combine toasted nuts, melted butter and 1/4 teaspoon of the salt.

Coat top of broiler pan with nonstick cooking spray. Remove salmon from marinade, reserving marinade. Place salmon on prepared pan, skin-side down. Sprinkle remaining 1/4 teaspoon salt on salmon. Gently press the pecan mixture over the salmon. Bake at 400 degrees for 20 to 25 minutes, until fish flakes easily with a fork.

Meanwhile, place marinade in small saucepan; boil for 3 minutes. Serve salmon with cooked marinade.