In a 9-inch x 13-inch baking dish, whisk together 1 package of the McCormick Grill Mates Brown Sugar Bourbon Marinade mix, ¼ cup oil, 2 tablespoons of the water and the vinegar.
Place salmon filet in the dish, skin side down; then flip over so skin side is facing up; cover dish with foil and marinate in the refrigerator for 1 hour.
While salmon is marinating, pre-heat oven to 350º F and prepare the brown sugar bourbon pecans by placing the pecan pieces in a small bowl and tossing with half of the other Brown Sugar Bourbon Marinade packet; there will be one half packet not used.
In a small bowl, mix together 2 tablespoons brown sugar, 1 tablespoon of the water and 1 teaspoon butter; microwave for 20 seconds.
Pour brown sugar mixture over the spiced nuts; stir until evenly coated; spread nuts on a foil-lined cookie sheet.
Place cookie sheet in the pre-heated oven and bake for 10 minutes; stir and bake for 5 minutes more; remove from oven, stir and let cool; stir and break up the nuts as they cool so they don't stick to each other or the foil.
When the salmon has been marinating for about 45 minutes, pre-heat the grill to medium heat, around 500º F.
When salmon has marinated for 1 hour, remove from refrigerator and, using the foil that covered the dish, place the salmon skin side down on the foil, folding up the edges of the foil to catch any liquid that cooks off while on the grill.
Spoon marinade from the dish onto the salmon and spread evenly.
Place foil with salmon on center of the grill; close the lid and cook for 10 to 15 minutes or until salmon is fairly easy to flake apart; remove from grill.
Toss mixed greens with seasoned nuts, sliced tomatoes and feta cheese.
Plate mixed greens and top with grilled salmon; serve with your favorite salad dressing.
