The best grilled salmon recipe

• 2 tablespoons of light brown sugar
• 1/2 teaspoon pepper powder
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon peppers
• Jewish salt and fresh black pepper powder
• 1/4 cup of Panko bread crumbs
• 1/2 cup of parsing leaves, chopped
• 2 tablespoons without salt butter, melting
• 1 1/2 pound of skin salmon slices, preferably central cutting
• 1 tablespoon

Cooking methods
1. Preheat the oven to 425 Huali. Use foil paper to arrange a piece on the baking sheet. In a small bowl, brown sugar, pepper powder, garlic powder, pepper powder, 1 teaspoon of Jewish salt and a large amount of fresh black pepper powder are mixed together. Panko and lit, butter, 1/4 teaspoon Jewish salt mixed with black pepper powder in another small bowl.
2. Place the salmon skin on the prepared baking sheet and apply the surface with Dirong. Press the brown sugar mixture on the salmon, and then sprinkle the bread dandruff at the top. All four sides of the rolling foil are established around the salmon, which will help collect fruit juice to avoid spreading and burning. Baking, until the debris becomes golden, salmon is firm, and it is easy to peel off when pressed for 15 to 18 minutes. Cut into a quarter.

Cooking time: 25 minutes

This simple grilled salmon is really suitable for all taste: rich, sweet, salty, slightly spicy and crispy. The bigger cooking may be a good display cabinet. There are butter gold bread crumbs and parsley on it, which is very suitable for weekend dinner, but it is enough to provide customers with services.