Best Baked Salmon

Ingredients 

2 tablespoons light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 teaspoon Kosher salt

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

 1. Preheat the oven to 425 degrees F. Line a baking sheet with foil. Lightly spray foil underneath the salmon only.

2.  Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1/2 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Set aside

3.   Mix the panko with the parsley, butter, and a few grinds of black pepper in another small bowl. Set aside.

4. 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. 

5. 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. 

Notes: Original recipe calls for 1 teaspoon salt in the brown sugar mixture and 1/4 teaspoon salt in the panko mixture. We found it to be way too salty, so use only 1/2 teaspoon in brown sugar mixture and none in the panko mixture. This is very good! Recipe is from foodnetwork.com.