Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.
To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.
To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve.
Preheat oven to 400 F.
Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze.
Bake 15-17 minutes until fish is cooked through.
Serve with drizzle of remaining glaze.
