Vacuum seal the salmon fillets using Hamilton Beach's vacuum sealer following the instructions and place them in the hot 125F bath. Let cook for 20-30 min. depending on desired doneness. We always cook them to 30 min.

While the salmon cooks make the sauce. Add the maple syrup, bourbon, orange juice and salt to a small saucepan and heat to simmering. Reduce to a slightly thickened sauce. Add the pecans. Set aside but keep warm.

When the salmon is done, remove the fillets from the vacuum bags, salt and pepper as desired and sear in a hot skillet in oil or butter, just until the outside is crisped. Serve with the sauce immediately.