Food Network Kitchen’s Best Baked Salmon

I just went back and counted,and this is the 14th salmon recipe on Heronearth! Good to think that something so delicious is one of the healthiest foods you can eat. This one has alot going for it – a touch sweet and spicy with crunchy buttery browned breadcrumbs on top. Easy to make and baked in the oven. This would make a nice presentation for guests; if anyone ever started having them again.

2 Tbs. light brown sugar

1/2 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

Kosher salt and freshly ground black pepper

1/4 cup panko breadcrumbs

1/2 cups parsley leaves, chopped

2 Tbs. unsalted butter, melted

1 1/2 pounds skin-on salmon filet, preferably center-cut

1 Tbs. Dijon mustard

Preheat oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 Tsp. Kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 tsp. salt and a few grinds of 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 4 equal portions for serving.

Note: I used less sugar as I didn’t want it too sweet. The portions will separate easily from the skin when you lift them from the foil covered pan.