| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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 four equal portions for serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 444 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 109 mg |
| Sodium | 461 mg |
Reviews
Wow, didn’t think I could like salmon this much!!! So, so yummy. A star dish, especially for a weeknight!
OMG, this was fabulous! I wasn’t sure I would like the Dijon mustard or the panko crumbs but they added to the recipe. My husband gave this 5 stars and asked that I make it again.
This is a real keeper! So easy, yet really hits the gold medal level!!! I was a bit fearful the dpices would overwhelm the salmon, but absolutely not! Fabulous!!!
Wow. This was so perfect that we finished it in one sitting. The kids kept eating it, so I would say its definitely kid friendly. This will be a family favorite for sure! Perfect just as it is!
I love this recipe! It is perfect as is
Quick and easy – a family favorite!
This was delicious and so easy to make.
I had two salmon fillets so I halved the recipe. I also baked for 9-11 minutes as the first time I baked as directed and it was overdone for us. I for sure make again.
I had two salmon fillets so I halved the recipe. I also baked for 9-11 minutes as the first time I baked as directed and it was overdone for us. I for sure make again.
Soooo good! I’ve made this several times and each time it comes out delicious. I can’t wait to make again. I dream about it all the time. I also enjoy Barefoot Contessa’s panko crusted salmon which is also excellent and enjoy the crusty skin which has more nutrients than the fish itself. My cholestrol has gone down since adding salmon to my diet. That’s a good thing! Highly recommend.
Absolutely delicious! I have never liked salmon, but my son brought home a nice piece of Chilean salmon and I was determined to prepare it for my family. I did make a few substitutions (not a fan of pepper and we were out of Dijon, so I used horseradish sauce).
It was moist, flavorful, with the perfect combination of sweet and savory. And…super easy to make.
It was moist, flavorful, with the perfect combination of sweet and savory. And…super easy to make.
This recipe is absolutely delicious. I’ve had it at least 5 times. It has an unbelievable flavor and is perfect for a Friday night dinner.
I recommend it to anyone who enjoys Salmon.
I recommend it to anyone who enjoys Salmon.