The Best Oven Baked Salmon

 

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Salmon

Even though I am cooking for two, I make the entire salmon recipe so I can use the leftover salmon for salmon cakes.

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 plain panko breadcrumbs

⅓ 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

Preheat the oven to 425 degrees F. Oil a baking dish.

Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1/2 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper in a small bowl. 

Mix the panko with the parsley, melted butter, 1/4 teaspoon of kosher salt, and ¼ teaspoon of black pepper in another small bowl.

Place the salmon skin-side down on the prepared baking dish and spread the surface of the salmon with the Dijon mustard. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. 

Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed for 15 to 18 minutes. 

Baked Sweet Potatoes 

Ingredients

2 medium sweet potatoes, scrubbed with a vegetable brush and pricked with a fork.

2 pats of butter 

Directions

Place the prepared potatoes on a foiled-lined baking pan and bake in a 425-degree oven for 45-50 minutes or until soft.

All sweet potatoes need is some butter for serving.

Stir-fry Sugar Snap Peas

I keep stir-fry sauce in the refrigerator to use to season vegetables. Store-bought is fine or you can make my recipe below.

Ingredients

8 oz fresh sugar snap peas, ends transfer and washed

1 teaspoon peanut oil

Kosher salt

¼ teaspoon red pepper flakes

¼ cup store-bought or homemade all-purpose stir-fry sauce

Directions 

Heat the oil in a small skillet and add the peas, with a sprinkle of salt and the red pepper. Stir-fry until just tender. Add the stir-fry sauce to just hot.