Preheat an oven. Pat salmon fillets dry with a paper towel, then season with ½ tsp Kosher salt.
Heat 1 Tbsp neutral oil in a nonstick skillet over medium heat. When hot, add chopped shallot and cook until softened, about 2-3 minutes. Season with remaining ½ tsp Kosher salt. Add chopped garlic clove, then cook 1 minute more.
To the skillet, add chopped pistachios and panko breadcrumbs. Transfer to a shallow bowl, then stir in chopped parsley and lemon zest.
Place mayo in a small bowl, then whisk in honey and Dijon.
Brush a little sauce on top of each salmon fillet, then press into the pistachio breadcrumb mixture, so that it adheres to the top of the fish. Repeat with remaining salmon fillets.
Place salmon fillets on a parchment lined baking sheet, then transfer to the preheated oven. Cook until the internal temperature of the salmon reaches 120F. The temperature will continue to rise as the fish rests.
Allow to sit for 5 minutes, then serve with a pinch of flaky sea salt and lemon wedges.