1/4 cup hot, sweet mustard
3 tablespoons melted butter
1/2 cup fresh bread crumbs
1/2 cup chopped pecans
3 teaspoons chopped fresh parsley
1-1/2 to 2 pound salmon fillet
1 lemon, cut in wedges for garnish
Preheat oven to 400 degrees.
Mix together mustard and butter in a small bowl and set aside. In another bowl stir together the bread crumbs, chopped pecans and chopped parsley. Season salmon fillet with salt and pepper. Place skin side down on lightly greased baking sheet. Brush with mustard-butter mixture and coat with bread crumb mixture.
Bake for about 25-30 minutes depending on the thickness of the fillet. It should reach an internal temperature 165 degrees and flake easily with a fork.