Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Season lightly with salt and pepper.

In a small bowl, whisk together the honey, whole grain mustard, Dijon mustard, minced garlic, and olive oil until well combined.

Spoon the honey mustard mixture generously over the top of each salmon fillet.

Sprinkle the finely chopped pecans over the mustard glaze, pressing down gently so they adhere to the fish.

Bake in the preheated oven for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.

Remove from the oven and garnish with fresh chopped parsley. Serve immediately with lemon wedges.