Instructions: Sprinkle salmon with salt and pepper. Place fillets, skin-side down, in a lightly greased 13- by 9- by 2-inch pan. Combine Djon mustard, butter and honey; brush on fillets. Combine breadcrumbs, pecans and parsley; spoon mixture evenly on top of each fillet.

Bake at 450 degrees for 10 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.

This recipe yields 4 servings.

Comments: This Pecan-Crunch Coating also works well on such firm fish as grouper and amberjack.

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