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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.
Adjust oven rack to middle position and preheat oven to 300F.
In a small bowl, combine brown sugar, salt and cornstarch. Mix well and set aside.
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.)
Pat the salmon steaks dry with paper towels and season with pepper.
Sprinkle and rub the brown sugar mixture evenly over the flesh side of the salmon.
Heat oil in an oven safe nonstick large skillet over medium-high heat. Heat until it begins to smoke.
Place salmon, flesh side down, in the skillet and let set until well browned – about 1 minute.
Carefully, and using tongs, flip salmon and cook on skin side for 1 minute more.
Turn off heat and spoon glaze evenly over salmon fillets.
Place skillet in oven and cook until thickest past of salmon reads 125-135 on instant-read thermometer. 8-11 minutes.
Transfer salmon fillets to a serving plate and serve with extra Pecan Glaze.