Salmon with Pecan-Honey Sauce

I'm cleaning out old issues of Simple & Delicious again so I'm retrying recipes I marked as good.  This one is really tasty.  I recommend toasting the pecans and then chopping, otherwise you get little bitty crumb pieces that just burn when you toast them. 
You  may want to use less oil and butter to cook the salmon.  I already cut the amount in half here and it still seems like more than you need, depending on how big the fillets are and how many you use, of course.

 

Salmon with Pecan-Honey Sauce
6 salmon fillets (6 oz each)
1/4 tsp. salt
1/4 tsp. pepper
2 T. vegetable oil
3 T. butter

Sauce:
6 T. butter
1 c. coarsely chopped pecans, toasted
1 c. honey

Sprinkle salmon with salt and pepper.  In a large skillet, cook salmon in oil and butter for 10-12 minutes until fish flakes easily with a fork.
Meanwhile, in a small saucepan, cook sauce ingredients over medium-low heat for 8-10 minutes or until bubbly.  Serve with salmon.  Yield: 6 servings.

Slightly altered from Simple & Delicious, photo from the magazine too.