Needed something a little different. I will definitely make it this way again.
- 1-1/2 pounds of skin-on salmon fillet, preferably center cut (I use Coho)
- 2 tablespoons light brown sugar
- ½ teaspoon paprika
- 1/ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
- ¼ cup panko breadcrumbs
- ½ cup parsley leaves, chopped
- 2 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard
Preheat oven to 425 degrees. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, teaspoon Kosher salt and a generous amount of freshly grated ground pepper in a small bowl. In another small bowl, mix the panko with the parsley, butter, ¼ teaspoon kosher salt and a few grinds of ground pepper.
Spread the surface with the Dijon mustard. Place the salmon skin-side down on the baking sheet. 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, 15-18 minutes. Cut into 4 equal portions for serving.
By Sharon Feldman
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