Orange-Pecan Salmon

1 cup orange marmalade

1/2 cup reduced-sodium soy sauce

1/4 teaspoon salt

1/4 teaspoon pepper

4 salmon fillets (6 ounces each)

1 cup chopped pecans, toasted

In a small bowl, combine marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large shallow dish. Add salmon and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade.

Preheat oven to 350°. Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened. Stir in pecans; serve with salmon.