Preheat an oven. Pat salmon fillets dry with a paper towel, then season with ½ tsp Kosher salt.
Heat neutral oil in a nonstick skillet over medium heat. When hot, add chopped shallot and cook until softened. Season with remaining Kosher salt. Add chopped garlic clove, then cook.
To the skillet add finely chopped pecans and panko breadcrumbs. Reduce the heat to medium-low, then continue cooking until the pecans are toasted and the breadcrumbs are golden brown. Transfer to a shallow bowl, then stir in finely chopped sage and lemon zest.
Place mayo (sour cream, creme fraiche, or Greek yogurt is fine) in a small bowl, then whisk in honey and Dijon mustard.
Brush a little sauce on top of each salmon filet, then press into the pecan breadcrumb mixture so that it adheres to the top of the fish. Repeat with remaining salmon filets.
Place salmon filets on a parchment lined baking sheet, then transfer to the preheated oven. Cook. The temperature will continue to rise as the fish rests. Allow to sit, then serve with a pinch of flaky sea salt and lemon wedges.