In a small bowl, combine the marmalade, soy sauce, salt and pepper.
Pour 2/3 Cup of marinade into a large resealable plastic bag. Set aside remaining marinade.
Add the salmon, seal the bag and turn to coat.
Refrigerate for up to 30 minutes.
Drain and discard marinade from salmon. Please salmon in a greased 11-in. x 7-in. baking dish.
Bake uncovered at 350º for 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 and mix.
Serve with salmon (either on the side or pour on top of).