Combine bourbon, brown sugar, soy sauce, honey, lemon juice, ginger, garlic and pepper in a large zip-lock plastic bag and mix well. Add salmon fillet, seal bag and marinate in the fridge for at least 30 minutes, turning the bag once.
Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Remove fillet from bag and set aside the marinade.
Add ground pecans to a large plate. Brush salmon with marinade and dip the top side of fillet in the pecan crumbs, coating well. Use your hands to gently press into the fish to help more of the pecans to stick to it. Place the fillet pecan-side up on the prepared baking sheet and bake for 15-18 minutes, or until the fish flakes easily with a fork.
Meanwhile, prepare the bourbon sauce. Pour the rest of the marinade in a small saucepan. Heat over medium high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 5 minutes, or until the liquid reduces by about half. Pour mixture in a small bowl and let sit at room temperature.
Serve salmon drizzled with bourbon sauce. Enjoy!