Great salmon recipe. I’ve never caught a salmon but they taste great!
Ingredients
- 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
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl.
- Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- 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 equal portions for serving.