Panko Crusted Salmon

Adapted from Food Network

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Serves 4

• 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, to taste
• 1/4 cup panko breadcrumbs
• 1/2 cup parsley leaves, chopped
• 2 tablespoons melted butter
• 1 1/2 pounds skin-on salmon fillet, preferably center-cut
• 1 tablespoon Dijon

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1. Preheat the oven to 425- F.
2. Layer a sheet of parchment paper on top of a sheet of aluminum foil and place onto a baking s sheet.
3. In a small bowl, mix brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt, and a generous amount of freshly ground black pepper.
4. In another small bowl, mix panko, parsley, melted butter, 1/4 teaspoon kosher salt, and black pepper.
5. Place the salmon skin-side down on the prepared baking sheet and brush with an even layer of Dijon.
6. Evenly sprinkle and press in the the brown sugar mixture all over the top of the salmon and then evenly sprinkle on the breadcrumb mixture .
7. 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.
8. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes.
9. Cut into four equal portions for serving.