Alaska Salmon Bake with Pecan Crunch Coating

What you need:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

What you do with it:

Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

After dinner comments: I loved this! I used fresh salmon from Pike Place Market and spread the Dijon/Honey mixture on the salmon in a baking disha nd then let it sit in the fridge for about 2 hours. Then just spread the bread toppings over the top of it all and baked it. There was about half of the bread/nut topping left over, so it's ok to slim that down. Enjoy!