Rinse each piece of salmon with cold water and pat dry with a paper towel. Sprinkle the outside of the salmon fillets with salt and pepper.

Place salmon skin-side down on a prepared baking sheet. For easy clean-up, you can line your baking sheet with a piece of aluminum foil and cooking spray.

Set oven to broil on high.

Place baking tray with salmon in oven on top rack under the broiler. Broil for 5-6 minutes. Remove from oven, turn fish over. Return to oven, broil for another 2-3 minutes.

While the salmon is cooking, fill a small saucepan with the pecans, brown sugar, butter, lemon juice and Dijon mustard. Set to low-medium heat until the mixture begins to bubble, then turn the heat down to low, stirring frequently. Allow to simmer until reduced to a glaze.

Remove salmon from oven. Check for done-ness of salmon. It should flake easy. You can also use an instant read thermometer in the thickest part of the salmon. I like to cook my salmon to about 125 degrees Fahrenheit.

Serve warm with brown sugar pecan sauce over the top. Garnish with fresh herbs (optional).