Combine the brown sugar, soy sauce, honey, lemon juice, ginger, garlic, and pepper in a large Ziploc bag and mix well.
Add the salmon fillet, seal the bag, and marinate in the fridge for 30 minutes minimum.
Preheat the oven to 400 F and line a baking sheet with foil and spray with cooking spray.
Add the salmon to the baking sheet and set the remaining marinade aside.
Add ground pecans to a large plate. Brush the fillet with marinade and dip the top side of the fillet into the pecans until the side is completed coated. Press the pecans gently into the salmon to make them stay and then place the fillet on the baking sheet, pecan side up.
Bake the salmon for 15-18 minutes or until the fish flakes easily.
While the salmon is baking, pour the marinade into a small saucepan and heat over medium high heat until it comes to a boil. Reduce the heat and let it simmer for 5 minutes (the liquid should be reduced by about half). Pour the liquid into a small bowl.
Remove the salmon from the oven and drizzle the sauce over the top. Enjoy!