The Best Baked Salmon Recipe You’ll Ever Try

Baked salmon is a classic dish that can often feel tricky to perfect too bland, overcooked, or lacking that wow factor. This recipe solves those issues with its tangy Dijon mustard base, a sweet and savory spice rub, and a crispy panko topping. The result? Salmon that’s flaky, flavorful, and ready to impress.

Why This Recipe Works

• Foil Lining: Helps retain moisture and makes cleanup a breeze.

• Dijon Mustard: Keeps the flavors vibrant while acting as a glue for the topping.

• Two-Layer Topping: A spice rub for flavor and a breadcrumb layer for crunch.

• Skin-On Cooking: Acts as a barrier, ensuring even cooking and a moist interior.

Ingredients

• 2 tablespoons light brown sugar

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper

• Kosher salt and 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 mustard

Directions

1. Prep the Oven and Sheet:
   Preheat your oven to 425°F. Line a baking sheet with foil for easy cleanup.

2. Make the Rub and Topping:

   • In a small bowl, combine the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt, and freshly ground black pepper.

   • In another bowl, mix the panko breadcrumbs with parsley, melted butter, 1/4 teaspoon kosher salt, and a few grinds of black pepper.

3. Prepare the Salmon:

   • Place the salmon skin-side down on the prepared baking sheet.

   • Spread Dijon mustard evenly over the salmon.

   • Press the brown sugar mixture onto the surface, followed by the breadcrumb mixture.

4. Bake the Salmon:

   • Crimp the foil around the salmon to create a shallow border to collect juices and prevent burning.

   • Bake for 15–18 minutes, or until the breadcrumbs are golden, and the salmon flakes easily with a fork. For perfect doneness, check the internal temperature with a thermometer:

     • FDA recommendation: 145°F

     • Culinary preference: 125–140°F for medium

5. Serve and Enjoy:
   Cut the salmon into four portions and serve immediately.

What to Pair with This Dish

This baked salmon pairs well with a variety of sides. Try:

• Grains: Rice, quinoa, or couscous.

• Veggies: Grilled asparagus, steamed broccoli, or a green salad.

• Potatoes: Roasted baby potatoes or mashed sweet potatoes.

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm in a 275°F oven for 10–15 minutes.

• Freezing: While technically possible, freezing may degrade the texture and flavor.

Enjoy this versatile and delicious baked salmon recipe, whether it’s a quick family dinner or the centerpiece for a dinner party.

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