Preheat oven to 375°F.

Whisk oil, honey, mustard and lemon in a medium-sized bowl and set aside.

Combine pistachios and Panko crumbs in a large Ziploc bag. Crush mixture with a rolling pin.

Rinse and pat the salmon fillets dry. Season with spices, then toss the salmon in the honey-mustard mixture.

Place one fillet at a time into the crumb mixture. Shake well until completely coated. Lay on a Gefen Parchment-lined cookie sheet.

Lightly drizzle honey over the coated salmon.

Bake uncovered 20 minutes.