Baked Salmon

Baked salmon is one of those delightful meals that brings together genuine simplicity and exquisite flavor. The tender, flaky fish harmonizes beautifully with a sweet-and-savory seasoning blend, topped with a crunchy panko crust. If you’re looking for a quick weeknight dinner that feels just a touch gourmet, this easy baked salmon is your answer! It’s perfect for impressing guests or simply satisfying that craving for something delicious and healthy.

I first stumbled upon this recipe during a sun-kissed summer evening; while my friends gathered on the patio, we wanted something light yet flavorful. This dish has become a staple in my house, and there’s just something about the sweet aroma wafting from the oven that draws everyone to the kitchen. The essence of the baked salmon, with its juicy, moist texture and a crispy topping, creates a culinary experience that everyone can enjoy without much hassle. Let’s get cooking!

How to Make Baked Salmon

1. Preheat the Oven: Set your oven to 425℉. While it’s warming up, line a small rimmed baking sheet with foil for easy cleanup.
2. Mix the Spice Blend: In a small bowl, combine the brown sugar, paprika, garlic powder, cayenne pepper, kosher salt, and black pepper. This mixture gives the salmon its incredible flavor base.
3. Prepare the Topping: In another bowl, combine panko breadcrumbs, chopped parsley, melted unsalted butter, and a sprinkle of kosher salt and black pepper. The panko helps create that irresistible crunch.
4. Prep the Salmon: Place the salmon fillets with the skin side down on the prepared baking sheet. Using a spoon, spread Dijon mustard evenly over the tops of the fillets.
5. Add the Flavor: Divide the brown sugar mixture among the salmon fillets, spreading it out evenly. Follow this by spreading the panko topping on each fillet, pressing lightly to adhere.
6. Bake: Gather the foil up around the sides of the salmon to catch any juices that may escape. Bake for about 12 minutes, or until the salmon is tender and cooked through. The cooking time might vary depending on the thickness of your fillets.
7. Serve: Once baked, serve the salmon immediately with fresh lemon wedges on the side for that refreshing zesty finish.

Storing & Reheating

To store leftover baked salmon, let it cool completely before placing it in an airtight container in the refrigerator, where it can last for up to 3 days. For long-term storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. When you’re ready to enjoy it again, reheat in the oven at 350℉ for about 10 minutes or until warmed through. Do note that reheating may slightly alter the texture, so adding a sprinkle of lemon juice before serving can help revitalize its flavor.

Baked salmon brings together the best aspects of a flavorful dish—it’s simple, visually appealing, and deliciously satisfying. Experimenting with different topping combinations or incorporating seasonal herbs can make this dish uniquely yours. Whether you’re sharing it with loved ones or enjoying a peaceful dinner alone, this recipe is sure to please.

Recipe FAQs

Baked Salmon

Recipe Author: Linsey

This Baked Salmon brings together irresistible flavors with simple preparation. Perfect for a quick weeknight dinner, it’s made with fresh salmon, spices, and a crunchy topping for a healthy, homemade meal that delights.

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• Prep Time 10 minutes
• Cook Time 22 minutes
• Yield 4 servings 1x

Ingredients

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• 1 tablespoon light brown sugar
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper
• 1 teaspoon kosher salt
• freshly ground black pepper
• ¼ cup panko breadcrumbs
• ½ cup chopped fresh italian parsley
• 2 tablespoons unsalted butter, melted
• 4 center-cut skin-on salmon fillets
• ½ tablespoon dijon mustard
• lemon wedges

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Instructions

1. Preheat the oven to 425℉. Line a small, rimmed baking sheet with foil.
2. In a small bowl, mix together the brown sugar, paprika, garlic powder, cayenne pepper, kosher salt, and black pepper.
3. In another bowl, combine the panko breadcrumbs, parsley, melted butter, and a sprinkle of salt and pepper.
4. Place the salmon skin-side down on the prepared baking sheet. Spread Dijon mustard on the salmon fillets, then top with the brown sugar mixture, and finish with the panko mixture.
5. Gather the foil around the salmon to ensure the juices stay contained during baking.
6. Bake for about 12 minutes or until the salmon is tender. Cooking time may vary based on salmon thickness.
7. Serve the baked salmon with lemon wedges.

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Notes

For added flavor, let the salmon marinate in the Dijon mustard and spice mixture for 30 minutes before baking.
You can substitute Dijon mustard with whole grain mustard for a different taste.
Serve with a side of vegetables or a salad for a complete meal.

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Nutrition

• Serving Size: 1 fillet
• Calories: 300
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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