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Dijon Salmon or Chicken Recipe

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This recipe for Dijon Salmon or Chicken is from The Cochran-Proses Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T light brown sugar
½ t paprika
½ t garlic powder
¼ t cayenne pepper
Kosher salt and freshly ground black pepper
¼ c panko breadcrumbs
½ c parsley leaves, chopped
2 t unsalted butter, melted
1 ½ lbs skin-on salmon fillet, preferably center-cut
1 T Dijon mustard
Directions:
Directions:
Preheat the oven to 425 degrees. 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.

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.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
We sometimes skip the panko and parsley. We put a smidgeon of butter across the salmon. Then put the spices and brown sugar together and pat them in on the meaty side. Then put them on the grill. Easy and quick. We use 1/2 of the spice mixture and put the other 1/2 in a tightly sealed container to used for another meal.

 

 

 

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