In a large pan over medium-high heat, melt the butter. Add in the cut carrots sprinkle on the salt. Cook, stirring occasionally, for 5 minutes.
Add maple syrup, chicken stock and Seattle Salmon Rub, and bring to a gentle boil. Reduce heat and simmer covered until the carrots are just tender, about 4 to 5 minutes more, shaking the pan occasionally.
Using a slotted spoon, transfer the carrots to a serving dish. Return the pan back to the heat and continue cooking uncovered until the sauce is a glaze-like consistency, about 1 to 2 minutes more. Add the rosemary and pour glaze over carrots. Top with toasted pecans and enjoy.