Preheat oven to 400°F (200°C).

In a food processor, pulse pecans, Panko, and parsley until mixture resembles coarse crumbs. Season with salt and pepper.

In a large oven-proof skillet, melt butter over medium-high heat. Season salmon with salt and pepper, then dredge in pecan mixture. Sear each fillet for 1–2 minutes per side until golden brown.

Transfer skillet to oven and bake salmon for 10–12 minutes, or until it flakes easily with a fork.

While salmon bakes, combine honey, soy sauce, brown sugar, ginger, garlic, lemon juice, and cornstarch in a small saucepan. Bring to a boil, then reduce heat and simmer until thickened (3–4 minutes).

Drizzle lemon glaze over the salmon and serve immediately.