Preheat oven to 400 degrees F.
In small bowl, mix dijon mustard, butter, and honey.
In separate bowl, mix breadcrumbs, pecans, and parsley.
Season each salmon filet with salt and pepper, place on baking sheet and brush with honey mustard mixture. Refrigerate for 20 minutes.
Top each filet with breadcrumb mixture, evenly distributing among the 6 filets.
Bake for 10 minutes per inch of thickness, or until the salmon flakes with a fork. Serve with garnished lemon wedges.