Place slices of butter inside the slit and dot the top of the salmon.
In a zip lock bag, combine pecans, brown sugar and melted butter. Shake the bag and mix well crushing larger nuts. Spread nuts over the top of the salmon. Note: you can also use the pre-made pecans that they sell in the store for making pecan pie.
Pour the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top of the salmon and nuts and cover with foil.
Bake @ 350 F for 30 to 35 minutes, uncover and bake an additional 5 minutes.
Steam Jasmine rice while the salmon cooks, fluffing and stiring when cooked.
Serve over hot, steamed jasmine rice. Feeds a family of 4.