Flaxseed-Crusted Salmon with a Grape and Walnut Salsa

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1 cup walnut halves

4 skin-on salmon fillets (6 ounces each), pin bones removed

2 tablespoons Dijon mustard

Kosher salt and freshly ground black pepper

2 tablespoons ground flaxseed

8 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon raw honey

3 cups seedless red grapes, halved

1/2 cup chopped fresh flat-leaf parsley

2 scallions, thinly sliced