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*Use a non-stick, oven-proof skillet. If you don’t have an oven-safe skillet, sear the salmon as in Step 2, transfer the salmon steaks to a rimmed baking sheet, then glaze it, and bake as directed in Step 3.
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Adjust oven rack to middle position and preheat oven to 300F.
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In a small bowl, combine brown sugar, salt and cornstarch. Mix well and set aside.
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In a small saucepan, combine ½ cup toasted pecans and ½ cup Captain Rodney’s Boucan Glaze. Bring mixture to a boil, turn heat to medium-low and simmer mixture a few minutes until it has reduced a little – kind of like thick honey. (If mixture becomes too thick, add 1 teaspoon water.)
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Pat the salmon steaks dry with paper towels and season with pepper.
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Sprinkle and rub the brown sugar mixture evenly over the flesh side of the salmon.
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Heat oil in an oven safe nonstick large skillet over medium-high heat. Heat until it begins to smoke.
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Place salmon, flesh side down, in the skillet and let set until well browned – about 1 minute.
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Carefully, and using tongs, flip salmon and cook on skin side for 1 minute more.
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Turn off heat and spoon glaze evenly over salmon fillets.
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Place skillet in oven and cook until thickest past of salmon reads 125-135 on instant-read thermometer. 8-11 minutes.
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Transfer salmon fillets to a serving plate and serve with extra Pecan Glaze.
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Enjoy!