Crispy Baked Salmon
A bit of spice, sweetness, and tang form the spice rub and pork panko topping that crisp up and give this salmon a delicious crispy crown. Best of all, it comes together quickly and easily. Adapted from Food Network.
Servings 2
Calories 421kcal
Ingredients
- 1 tablespoon monk fruit golden
- 1/2 teaspoon sweet paprika omit for nightshade-free
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional, omit for nightshade-free
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper fresh ground
- 1/2 cup pork panko
- 1/4 cup Italian parsley minced
- 1 tablespoon butter melted, or butter flavored coconut oil, or olive oil
- 1 pound salmon cut into 2 pieces with skin on
- 1/2 tablespoon Dijon mustard
Instructions
- Preheat the oven to 425ºF. Line a rimmed baking sheet with foil and coat it with a bit of avocado oil. Mix the monk fruit, paprika, garlic powder, cayenne, salt, and pepper in a small bowl. Mix the pork panko with the parsley, butter, a generous pinch of salt and a bit of black pepper in another bowl.
- Place the salmon skin-side down on the prepared baking sheet and rub the top with the Dijon. Sprinkle the spice mixture all over the salmon and then top with the pork panko mixture. Bake until the pork panko crusts are golden brown, and the salmon flakes easily when tested with a fork, about 15 minutes.
Nutrition
Calories: 421kcal | Carbohydrates: 2g | Protein: 50g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 131mg | Sodium: 924mg | Potassium: 1153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1323IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg