The Best Baked Salmon

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it’s perfect for a weeknight dinner yet fancy enough to serve to guests.

This simple baked salmon recipe hits all the right notes: tangy, sweet, savory, and crunchy. Topped with buttery golden breadcrumbs and sprinkled with chopped parsley and a craveable spice mixture, it’s perfect for a weeknight meal but also fancy enough to serve to guests.

How to Bake Salmon in the Oven Like A Pro

Too often, baked salmon can taste bland or overcooked. With Food Network Kitchen’s expert tips and step-by-step instructions, yours will turn out flaky and flavorful.

Line the baking sheet with foil. Not only does it make cleanup a breeze, but you can crimp the aluminum foil into a low-slung boat around the salmon before it goes in the oven. This helps the flavorful rub adhere to the fish and redirects heat from the oven and hot pan to steam the sides, resulting in tender, perfectly cooked salmon.

Keep the salmon skin on. Yes, you can eat salmon skin — and it serves a valuable purpose in this recipe: Baking salmon in the oven skin-side down creates a barrier between the fish and hot pan, so the meat cooks slowly and evenly without drying out..

PREMIUM RECIPE

The Best Baked Salmon

Prep: 20 min

Cook: 40 min

Yields: 4 People

Level: Easy

350 kcal

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

Instructions

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1

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.

2

Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. 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. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

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