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.
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