“Ian's favorite!!!”

Ingredients Nutrition

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


  1. Preheat oven to 350°F.
  2. Place the salmon on a foil covered baking dish.
  3. Cut a slit down the middle of each filet.
  4. Place slices of butter inside the slit and dot the top of the salmon.
  5. 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.
  6. Pour the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top of the salmon and nuts and cover with foil.
  7. Bake @ 350 F for 30 to 35 minutes, uncover and bake an additional 5 minutes.
  8. Steam Jasmine rice while the salmon cooks, fluffing and stiring when cooked.
  9. Serve over hot, steamed jasmine rice. Feeds a family of 4.

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