Protein 35 grams
Net Carbs 2 grams
3/4 cup chopped pecans
1 cup Swerve Brown
1/2 cup tamari, soy sauce or liquid aminos
1/2 cup water
1/4 cup vegetable oil
2 teaspoons Worchestershire sauce
1 teaspoon lemon pepper
1 teaspoon garlic powder
2 pounds center cut salmon
Put pecans in dry skillet and toast over medium heat, about 4 minutes.
Combine Swerve, tamari, water, oil, Worchestershire, lemon pepper and garlic powder until fully combined.
Pour half of mixture into a sealable storage bag, add salmon and flip to coat.
Refrigerate for 30 minutes to 3 hours, flipping bag every 30 minutes or so.
Reserve remaining liquid.
Preheat oven to 400 degrees and line a baking sheet with foil.
Pour the marinade into deep saucepan and bring to boil, reduce heat and simmer for 5 minutes to slightly thicken.
Place salmon on prepared baking sheet, skin side down. If one side is thicker, fold the fish so that the pieces are uniform. Press the toasted pecans all over the top of the salmon and spoon 1/3 of glaze on top. Bake 8 minutes, spoon rest of glaze on top and bake another 8 minutes or until salmon flakes easily.