Start with two salmon filets (or more, if needed). *Check for bones.*
Place filets in a lightly greased skillet/pan.
Chop ~ 1/2 c. to 1 c. of pecans (depending on how thick you want your pecan crust). I typically err on the side of more pecans.
In a separate bowl, combine equal parts dijon mustard and honey. I used about 1 tablespoon of each (more or less).
Stir until combined.
Now it's time to sprinkle on the pecans. (Don't be alarmed by the amount of pecans I use... feel free to use less, but I like a thick coat.)
I like to sprinkle a little parsley on top too. I recommend combining freshly chopped parsley in with the pecans before topping the salmon when available. It adds a nice color and freshness to the dish.
Serve along side your favorite vegetable and rice or sweet potato. (Don't judge how much asparagus I have on my plate!)