Combine pecans, panko, salt, and parsley in a small bowl. Melt butter and pour over pecan mixture, tossing to coat.
Pat salmon dry and spread with cranberry sauce, about 2 tbsp per fillet, then top with pecan topping.
Bake 10-15 minutes, until salmon is tender and flakes easily with a fork. The general rule of thumb is 10 minutes of cook time per inch of thickness, which should help you adjust times based on the cut used.