Salmon 4 (6 oz.) pieces
1 cup pecan halves or pieces
1 cup honey
¾ cup butter
¼ cup oil
salt and pepper to taste

Preheat oven to 350 degrees. Spread pecans in a singe layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
In a sauce pan over medium heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8–10 minutes to infuse the flavors. Remove from heat, and keep warm.
Melt remaining butter with oil in large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.