In shallow dish combine flour, salt, and pepper. In another shallow dish whisk together eggs and water. In third shallow dish place the crumbs. Rinse salmon; pat dry. Dip salmon into flour, then egg, then in crumbs to coat; set aside.
In 12-inch skillet heat 2 tablespoons of the butter and all of the oil over medium heat until butter melts. Add fennel; cook and stir for 4 minutes. Add apples; cook and stir for 3 to 4 minutes more or until apples and fennel are tender. Stir in honey. Transfer mixture to a bowl; set aside.
Heat remaining 2 tablespoons butter in same skillet over medium heat. Add salmon. Cook 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once (if fish browns too quickly, reduce heat to medium-low). Transfer fish and apple mixture to plates. Garnish with parsley. Makes 4 servings.