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.