Preheat an oven then line a rimmed baking sheet with parchment paper. Pat salmon filets dry with a paper towel, then season the salmon lightly with Kosher salt.
In a small bowl, stir together mayonnaise, honey, and Dijon mustard. Brush a thin layer on top of each salmon fillet.
Place macadamia nuts, fresh dill, fresh parsley, lemon zest, remaining Kosher salt, and black pepper in a food processor. Pulse until very finely chopped, then stream in extra virgin olive oil. Transfer this to a shallow bowl.
Gently press each salmon fillet into the macadamia mixture so that it adheres to the top of the fish. Transfer the salmon to the
Place in the preheated oven, then bake until the internal temperature of the salmon reaches 120F. Allow to sit, then serve with a pinch of flaky sea salt and lemon wedges.