Nicole'S Teriyaki Salmon - cooking recipe

Ingredients

For the Salmon
2 lbs fresh salmon
1/4 cup butter (or to taste less is fine too)
1 (12 ounce) bottle kikkoman teriyaki baste and glaze
For the Candied Pecans
2 cups pecans
1 cup brown sugar
1/2 cup melted butter
For the Rice
3 cups jasmine rice

Preparation

Preheat oven to 350\u00b0F.
Place the salmon on a foil covered baking dish.
Cut a slit down the middle of each filet.
Place slices of butter inside the slit and dot the top of the salmon.
In a zip lock bag, combine pecans, brown sugar and melted butter. Shake the bag and mix well crushing larger nuts. Spread nuts over the top of the salmon. Note: you can also use the pre-made pecans that they sell in the store for making pecan pie.
Pour the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top of the salmon and nuts and cover with foil.
Bake @ 350 F for 30 to 35 minutes, uncover and bake an additional 5 minutes.
Steam Jasmine rice while the salmon cooks, fluffing and stiring when cooked.
Serve over hot, steamed jasmine rice. Feeds a family of 4.