The BEST Baked Salmon Recipe

I’ve got this amazing Baked Salmon recipe that’s quickly become one of my favorites. It has the perfect balance of sweet, spicy, and tangy flavors, with a crispy panko herb topping that’s absolute swoon worthy delicious.

The salmon stays juicy and flaky, and the Dijon mustard adds a little extra zing. Plus, it’s super easy to put together! I just bake it all in the oven, and it comes out perfectly golden and delicious every time. Trust me, once you try this, you’ll want to make it again and again!

Honestly, salmon wasn’t my favorite a few years ago. But I realized I was just eating it the wrong way! Once I started seasoning it with the right flavors, it became one of my go-to meals. My Firecracker Salmon, Blackened Salmon with Mango Salsa, and Marry Me Salmon are all amazing recipes that completely turned me into a huge salmon fan. They’re so full of flavor, and now I can’t get enough!

Today’s recipe is one I stumbled upon in a magazine a few years back. One bite and I was completely floored by how good it was! The combination of sweet, spicy, and tangy flavors is just incredible. It’s one of those recipes that really stuck with me, and now I’m excited to share one of my absolute favorite salmon recipes with you!

Ingredients Needed

• Salmon fillet – I always go for skin-on to keep it moist and flavorful.
• Brown sugar – It gives just the right amount of sweetness to balance the spices.
• Paprika – Adds a nice smoky flavor that really works with the salmon.
• Garlic powder – Brings in a subtle savory note that I love.
• Cayenne pepper – I use this for a little kick, but you can adjust it to your liking.
• Panko breadcrumbs – These makes that crispy, golden topping that I can’t get enough of.
• Parsley – I love the fresh, bright flavor it adds.
• Butter – Makes the breadcrumb mixture rich and flavorful.
• Salt and pepper – The essentials to season everything perfectly.
• Dijon mustard – This gives a tangy, zesty base under the spices.
• Lemon – Both the juice and zest bring a fresh, citrusy pop to the dish.

My Best Baked Salmon Recipe

First, I preheat the oven to 425°F and line a baking pan with foil. Then, in a small bowl, I mix together the brown sugar, paprika, garlic powder, cayenne, salt, and pepper.

Next, I grab another bowl and mix the chopped parsley with melted butter, a pinch of salt, and some black pepper.

Now, I place the salmon fillet skin-side down on the foil-lined pan. I spread Dijon mustard all over the top, and then I coat it with that brown sugar mixture, making sure it’s nicely covered. After that, I top it with the breadcrumb mixture.

I always fold up the edges of the foil to create a little pouch so the juices don’t spill out while baking. I pop it in the oven and bake it for around 15-18 minutes, just until the salmon is firm and flaky, and the breadcrumbs are perfectly golden.

When it’s done, I let it rest for 5 minutes before squeezing fresh lemon juice over the top and adding a little lemon zest for extra flavor.

Alpana’s Tips

1. Cook whole fillets. I found that for moist, tender salmon this works better than individual salmon portions. Cooking a larger portion prevents it from drying out before it’s done.
2. You don’t need to wash salmon before baking.
3. Bring salmon to room temperature before baking. The best way is to apply the rub and let it rest on the counter for 15 minutes. By the time it goes in the oven it’s at room temperature and marinated in lovely flavors.
4. Don’t overcook the salmon. The FDA recommends salmon should be cooked to an internal temperature of 145°F. By using a good meat thermometer, you can bake till 135°F. Take it out of the oven and let it rest 10 minutes, as the heat inside will continue to cook it for some more time.
5. Bake the salmon in a foil pouch. When I bake salmon, I like to create a foil pouch by lining my baking pan with foil and folding the sides up. This helps prevent any liquids from leaking out while it’s baking. I spray the foil with cooking spray and then place the salmon skin side down on the foil. I don’t close the pouch, instead I let the salmon bake uncovered. The foil lining also makes cleanup a breeze, which is always a plus!

Serving Suggestions

When I serve this salmon, I love mixing it up with a few different sides. Sometimes I go with Greek Lemon Rice or Saffron Rice for a bright, flavorful base. Other times, Roasted Potatoes are a great option for something heartier.

If I’m in the mood for something creamy, Creamed Spinach pairs beautifully with the salmon. Or, for a Southern twist, I’ll make some Grits on the side.

I also really enjoy serving it with a fresh Mediterranean Quinoa Salad, or sometimes I’ll go for pasta options like couscous or orzo.

So the next time you spot a nice, big piece of salmon at the grocery store, remember me and this recipe! Give this tasty baked salmon a try. I promise you’ll fall in love after just one bite. Don’t forget to share it with your friends and family, and be sure to let them know where you found it. And hey, make sure to subscribe to GypsyPlate for even more awesome recipes coming your way!

More Great Salmon Recipes:
Air Fryer Salmon Bites
Finnish Salmon Soup
Baked Sockeye Salmon
Salmon Rice Bowl
Teriyaki Salmon
Salmon Pasta
Salmon Tacos

The BEST Baked Salmon Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

You read right, this Baked Salmon Recipe is the BEST, hands down! It has the perfect combination of sweet and savory, and the crispy panko topping is just too good!

Print

Ingredients

• 2.5 pounds skin-on salmon fillet
• 2 Tbsp brown sugar
• 1 tsp paprika
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup panko breadcrumbs
• ¾ cup parsley, chopped
• 3 Tbsp butter, melted
• 2 Tbsp Dijon mustard
• 1 lemon, juiced and zested

Instructions

1. Pre-heat the oven to 425°F
2. Line a baking pan with foil. In a small bowl, mix the brown sugar, paprika, garlic powder, cayenne, salt and pepper.
3. In another bowl, mix in chopped parsley with melted butter ¼ tsp salt and dash of black pepper.
4. Place the salmon fillet, skin side down on prepared baking dish and spread Dijon mustard all over. Now apply brown sugar mixture all over salmon, making sure it's coated nicely all over. Top it with the breadcrumb mixture.
5. Fold the foil at the edges to create a pouch so the liquid will not spill over during baking.
6. Bake it in preheated oven for 15-18 minutes, or until salmon is firm and flaky and the breadcrumbs are golden brown. Remove from oven and rest for 5 minutes.
7. Squeeze lemon juice all over and garnish with lemon zest.

Notes

1. Leftovers: Leftovers are great with this recipe! I just store the salmon in an airtight container in the fridge, and it stays good for about 2-3 days. I like to reheat it in the oven or in a microwave.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 518Total Fat 30gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 19gCholesterol 134mgSodium 788mgCarbohydrates 15gFiber 1gSugar 5gProtein 44g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.