Grilled Pecan-Crusted Salmon

I had this in Alaska... It was amazing and the recipe is super easy. Just make sure to get very good salmon.

1 8 oz. salmon filets (sockeye salmon, if available)

2 T butter

1/2 t. Trinidad Lemon-Garlic marinated (or lemon pepper)

1 t Herbes de Provence, Tuscan Sunset or Italian herb

1/4 C brown sugar

1/4 C crushed pecans

Aluminum foil

Non-stick cooking spray

Heat your grill to medium-high heat.

Spray large piece of tin foil with cooking spray.

Place the salmon on foil, skin side down.

Melt the butter. Remove from heat nad mix in the Trinidad and Herbes de Provence. Brush on the filets.

Seal the aluminum foil, do not wrap tightly- leave a little "breathing" room.

Place on the grill and cook 6-10 minutes, until salmon is flaky but not dry. (The fish will continue to cook after it is removed from the heat).

When cooked, remove from heat and open packet.

Sprinkle with brown sugar.

Close the packet and the heat from the fish will melt it.

Pat on the pecans and serve.

Serves 3-4.