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Preheat oven to 400°F.
In a small bowl, whisk together the Dijon mustard, melted butter, honey, ½ tsp of the salt, and the black pepper.
In another small bowl, mix together the puffed rice cereal, chopped pecans, and parsley (if using).
Place the salmon fillets on a parchment-lined baking sheet and season with the remaining ¼ tsp salt.
Spoon the mustard-butter mixture evenly over the top of the salmon fillets.
Sprinkle the puffed rice cereal mixture over the top, pressing gently to adhere.
Bake for 12-15 minutes, until the salmon is cooked through and the topping is crispy.
Serve the salmon immediately, with lemon wedges if desired.