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1
Cut salmon into serving-sized pieces, crosswise, about 3 inches wide or however you prefer.
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2
In small bowl, whisk rest of ingredients (except pecans) until well mixed.
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3
Put salmon pieces and maple mixture into a shallow dish or ziploc baggie to marinate.
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4
*Refrigerate while marinating.
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5
*I only got to marinate mine for about 5 hours, but next time, I'm going to marinate them overnight.
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6
Still good, but overnight would be even better!
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7
When ready to cook, remove from fridge, and remove salmon pieces from baggie saving the marinade.
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8
Place salmon into a greased/sprayed shallow baking dish, skin-side down.
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9
(I used a 13x9 and it fit really well.
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10
).
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11
Pour/spoon just a little marinade over each piece and pop into a pre-heated 375 degree oven.
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12
Pour the rest of the marinade into a small saucepan and bring to a boil.
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13
Reduce heat a tad, but keep at a nice steady boil, and stir occaisionally.
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14
Bake salmon for 30-35 minutes, depending on thickness, til done and flakes easily with a fork.
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15
*Halfway through baking the fish, carefully spoon a little more marinade over the fish.
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16
Not from the saucepan, but what's in the baking dish.
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17
Keep the marinade in the saucepan boiling to reduce til thickened.
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18
When fish is done, remove from oven and baste with juices again while you get everything else done and ready.
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19
If adding pecans, stir into saucepan of reduced marinade just before serving, or sprinkle on top of fish during last 1-2 minutes of baking.
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20
2-3 minutes if wanting to do pecan halves.
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21
(Just watch so that they don't burn.
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22
).
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23
Plate the fish and pour your thickened sauce over the top.
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24
(I served even more of it in tiny bowls for dipping!
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25
).
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26
We had this with my buttery herbed rice and what a great dinner!
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27
Nothing else was even needed!
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28
(The sauce was great over the rice, too!
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29
).
