Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425℉. Line a small, rimmed baking sheet with foil.
- In a small bowl, mix together the brown sugar, paprika, garlic powder, cayenne pepper, kosher salt, and black pepper.
- In another bowl, combine the panko breadcrumbs, parsley, melted butter, and a sprinkle of salt and pepper.
- 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.
- Gather the foil around the salmon to ensure the juices stay contained during baking.
- Bake for about 12 minutes or until the salmon is tender. Cooking time may vary based on salmon thickness.
- Serve the baked salmon with lemon wedges.
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.
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.