Bourbon Brown Sugar Salmon

This recipe (see revised name) came to me through Joy who got it through Cooking Light, which she says is the best cooking magazine. I only have a subscription to Cook's Illustrated, which I love, but I am pondering Martha Stewart Food. Honestly though, we have about 10 magazine subscriptions right now thanks to DG and I really don't want another one. But that is a whole other Blog entry! Due to mucho demando, here is the recipe:

2-1/4lb. salmon filet
3C thinly sliced onion
1/2C packed brown sugar
1/2C water
1/2C bourbon
1Tbl. low sodium soy sauce
1tsp. freshly ground black pepper
3/4tsp. salt
6 tarragon sprigs
4 thyme sprigs
1/3C grape nuts
1/4C pecans
cooking spray
3/4 tsp salt
2Tbl. packed brown sugar
2Tb. honey
1-1/2tsp. water

1. Place salmon in a 9X13 dish. Combine onion and the next 8 ingredients(onion thru thyme); pour over salmon. Cover and refrigerate for 2 hours, turning occasionally.
2. Preheat oven to 350.
3. Place cereal and pecans in a baking pan. Bake at 350 for 7 minutes or until toasted. Place mixture in a food processor and pulse until finely chopped.
4. Remove salmon from marinade; reserve marinade. Arrange salmon diagonally on a broiler pan coated with cooking spray. Sprinkle with 3/4 tsp. salt. Combine brown sugar, honey, and water with a whisk. Spread honey mixture over salmon; sprinkle with cereal mixture, gently pressing into salmon. Bake at 350 degrees for 20 minutes or until fish flakes easily with fork.
5. While salmon bakes, place reserve marinade in a small saucepan. Discard tarragon and thyme. Bring marinade to a boil over medium high heat; cook until reduced to 3/4 Cup(about 10 minutes). Serve sauce with salmon. Yield 6 servings.

I used Jim Beam bourbon and now need other bourbon recipes to use up the rest of the bottle because I think Bourbon is dukey on it's own, fantastic in this recipe! Anyone have a bourbon bread pudding recipe or other ideas, PLEASE throw them my way.