|Butter||1⁄4 Cup (4 tbs), melted|
|Dijon-style mustard||3 Tablespoon|
|Honey||1 1⁄2 Tablespoon|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Very finely chopped pecans||1⁄4 Cup (4 tbs)|
|Minced italian parsley||4 Teaspoon (Or Flat Leaf Variety)|
|Salmon fillets||24 Ounce (4 Pieces, 6 Ounce Each)|
|Lemon wedges||4 (For Serving)|
|Freshly ground black pepper||To Taste|
PREHEAT THE OVEN to 450°F.
STIR TOGETHER the butter, mustard, and honey in a small bowl and set aside.
In another bowl, stir together the bread crumbs, pecans, and parsley.
LIGHTLY SEASON the salmon with salt and pepper and set the pieces on a lighdy greased baking sheet.
Brush the salmon generously with the mustard-honey mixture and sprinkle the bread crumb mixture over it.
Bake the salmon until just cooked through, 10 to 15 minutes, depending on the thickness of the fillets.
Transfer the salmon to individual plates, with a lemon wedge alongside for squeezing over the fish.