What's for Dinner? The Ultimate Baked Salmon

A protein-rich dinner that the whole family will enjoy!

This even passed the husband test! My husband, who typically isn't fond of salmon, kept praising how incredible this was and even helped himself to a second serving. It's a miracle because not only did he rave about this recipe, but the kids enjoyed it too. Prepare to find your new favorite salmon recipe. The flavor is exceptional, with brown sugar adding a hint of sweetness and cayenne delivering a touch of spice.

This baked salmon is not only quick and easy to make, it checks all the flavor boxes.

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Your List of Ingredients

• ¼ tsp cayenne pepper

• ½ tsp paprika

• ½ tsp garlic powder

• 1 tbsp light brown sugar or coconut sugar

• Salt and fresh ground pepper

• ¼ cup panko breadcrumbs (I like the Aleia's gluten free)

• ½ cup cilantro or parsley leaves, chopped

• 2 tbsp organic grass-fed butter, melted

• 1 ½ pounds wild caught skin-on salmon fillets, preferably center cut

• 1 tbsp Dijon

  
  

Let’s Get Started

Set the oven to 425 degrees F. Cover a baking sheet with foil and then add parchment paper as a barrier between the salmon and foil.

1. Combine the brown sugar, paprika, garlic powder, cayenne pepper, 1 tsp salt, and a generous amount of freshly ground black pepper in a small bowl. In another small bowl, mix the panko with parsley or cilantro, butter, ¼ tsp salt, and a few grinds of black pepper. 

2. Place the salmon skin-side down on the prepared baking sheet and spread Dijon mustard over the surface. Press the brown sugar mixture onto the salmon, then cover with the breadcrumb mixture. 

3. Fold up all four sides of the foil to form a border around the salmon, which will catch the juices and prevent them from spreading and burning. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, about 15-18 minutes.

Modifications and Pairing Suggestions

If you're concerned about salt content, opt for unsalted butter and cut the salt amount in half.

For a crunchier topping, consider putting the salmon under the broiler briefly. 

This salmon recipe is incredibly versatile and goes well with a variety of sides. It pairs nicely with rice, and most vegetables complement it beautifully. Personally, I love serving it with a light green salad dressed with vinaigrette or roasted vegetables like asparagus or broccolini.

I would love to hear your thoughts, so please leave a comment. You can also follow me on social media @ DebShreveWellness.

   This recipe was adapted from the Food Network Kitchen