Preheat oven to 425º F. Grease and line a baking sheet with foil.
In a bowl, stir together pecans, panko, thyme, butter, brown sugar and a pinch or two each of salt and pepper. Set aside.
In a small pot or sauce pan, whisk together maple syrup, Dijon mustard, garlic, and black pepper.
Place salmon fillets on the prepared baking sheet, skin side down. Season with salt and pepper, and spoon over some of the glaze mixture, just enough to lightly coat each fillet. Then top each with equally divided amounts of the crust mixture, gently pressing to adhere.
Place salmon fillets in the oven and roast for about 12 minutes, until the fish flakes easily with a fork, or to your desired doneness. Once cooked through, move your pan to the lowest rack and broil for 1-2 minutes to further toast the crust. Be sure to watch during this step, it will burn easily if left too long.
While the salmon is roasting, bring the remaining glaze mixture to a boil over medium heat, stirring frequently. Reduce heat to low and simmer, stirring often, until the glaze thickens to syrupy consistency, about 15 minutes. Season with salt and pepper to taste if desired.
Once salmon is finished in the oven, serve immediately. Plate by placing each fillet onto your plate and drizzle with as much or as little glaze as you’d like. Serve with your favorite side dish and garnish with chopped fresh parsley. SERVES 4.