Directions

1. Preheat oven to 400 degrees F.
2. To make the pecan crust, combine pecans, Panko and parsley in the bowl of a food processor until mixture resembles coarse crumbs; season with salt and pepper, to taste. Dredge each salmon filet with pecan mixture.
3. Melt butter in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
5. To make the lemon glaze, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice and cornstarch in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-4 minutes.
6. Serve salmon immediately with lemon glaze.