Baked Salmon Local Style Recipes

Steps:

• 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.
• 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.

Steps:

• 1. Place salmon filets in large baking pan.
• 2. Layer lup chong and sliced onions over the filets.
• 3. Cover with mayonnaise, breadcrumb and parmesan cheese.
• 4. Cover the pan with foil.
• 5. Bake at 350 degrees for 45 minutes, then remove the foil and bake for 15 more minutes or until the cheese is brown and melted.
• 6. Remove from oven and let sit for 5 to 10 minutes. Serve with hot rice. Enjoy!

Steps:

• Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.