Instructions

• Preheat the oven to 450°F (235°C). Set a rack in the middle position. Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
• In a small bowl, whisk together 2 tablespoons Dijon mustard, 2 tablespoons melted unsalted butter, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Set this honey-mustard mixture aside.
• In another small bowl, combine 1/4 cup panko, 1/4 cup finely chopped pecans, 2 teaspoons finely chopped parsley (optional), and the remaining 1/4 teaspoon salt. Stir to mix evenly.
• Pat the 4 (6-oz) salmon fillets dry with paper towels (optional) and place them on the prepared baking sheet, skin-side down if they have skin, spacing the fillets apart.
• Spoon the honey-mustard mixture evenly over the top of each fillet, spreading lightly to cover the surface (some glaze may run down the sides).
• Sprinkle the panko-pecan mixture evenly over the glazed fillets and press the topping lightly so it adheres.
• Bake on the middle rack until the salmon is cooked through—about 7 to 10 minutes per inch of thickness—or until the fish is opaque and flakes easily with a fork (internal temperature 145°F if you use a thermometer). If the topping is browning too quickly before the fish is done, loosely tent the fillets with foil and continue baking until cooked.
• Remove from the oven and serve hot or at room temperature with lemon for serving (optional). If the fillets have skin that sticks to the foil, slide a thin spatula between the skin and the flesh to remove the fish, leaving the skin behind.