In large resealable plastic bag, combine brown sugar, bourbon, apple juice and pepper. Add salmon, seal and shake to distribute. Refrigerate 2 to 3 hours, turning over after an hour or so.
Heat oven to 400°F. Spread chopped pecans on baking sheet. Bake at 400°F for 5 minutes or until toasted. In small bowl, combine toasted nuts, 1 tablespoon melted butter and 1/4 teaspoon of the salt.
Coat top of broiler pan with nonstick cooking spray. Remove salmon from marinade, reserving marinade. Place salmon on prepared pan, skin-side down. Sprinkle remaining 1/4 teaspoon salt on salmon. Gently press the pecan mixture over the salmon. Bake at 400°F for 20 to 25 minutes, until fish flakes easily with a fork.
Meanwhile, place marinade in small saucepan; boil 3 minutes. Serve salmon with lemon angel hair pasta or trio of treats, if desired.
Cook 1 pound angel hair pasta and 1/2 pound cleaned snow peas in boiling water for 2 minutes. Drain. Combine 1 stick salted butter, melted, 1 tablespoon grated lemon rind, 3 tablespoons lemon juice and 1/4 teaspoon lemon-pepper. Toss with pasta and snow peas.
Toss 1 cup roasted peanuts with 1 tablespoon teriyaki sauce and 1 teaspoon sugar. Bake 10 minutes at 350°F. Serve alongside bowls of rice crackers and wasabi peas.