Preheat your oven to 300°F (150°C). Pat dry the salmon with a paper towel and season both sides with ½ teaspoon of kosher salt.

In a skillet, heat the neutral oil over medium heat. Add the shallot and cook for 2-3 minutes until softened. Season with remaining ¼ teaspoon of salt and add garlic, stirring for another minute.

Add pistachios and panko breadcrumbs to the skillet. Cook for about 5 minutes until golden brown. Mixed in parsley and lemon zest, then transfer to a bowl.

In a mixing bowl, combine 1 tablespoon of mayo, 2 teaspoons of honey, and 1 teaspoon of Dijon mustard, whisk until smooth.

Brush sauce generously on the salmon fillets and press into the pistachio mixture to adhere.

Arrange salmon on a parchment-lined baking sheet and bake for about 20 minutes until the internal temperature reaches 120°F.

Remove from the oven and let the salmon rest for 5 minutes. Serve with flaky sea salt and lemon wedges.