The Best Baked Salmon
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner. Dovetailing Tips: Cook an additional 4-6 ounces of salman to use on day 3 in Grilled Salmon Tacos.
Serving size: 4
Calories per serving: 435
2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon
Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.