Baked Salmon with Panko-Dill Crust Recipe
This Baked Salmon with Panko-Dill Crust is a flavorful and easy-to-make dish featuring tender salmon fillets topped with a crispy, zesty panko and dill mixture. Perfect for a healthy weeknight dinner, it combines fresh lemon, Dijon mustard, and herbs for a bright and delicious meal that cooks quickly in the oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Topping
- 1/3 cup panko breadcrumbs
- 1 teaspoon lemon zest (from 1 lemon)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped dill
- 1 tablespoon extra-virgin olive oil
Mayonnaise Mixture
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice (from 1 lemon)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
Main
- 4 (6-oz) salmon fillets
- Lemon wedges (for serving)
Instructions
- Preheat oven: Preheat your oven to 450°F (235°C) and position the oven rack in the middle. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray to ensure easy cleanup and prevent sticking.
- Prepare the topping: In a medium bowl, combine the panko breadcrumbs, lemon zest, salt, pepper, chopped dill, and olive oil. Stir well until the ingredients are evenly blended, creating a fragrant and crispy topping mixture.
- Make the mayonnaise mixture: In another medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, pepper, and garlic powder. Mix until the blend is smooth and uniform, which will coat the salmon with moisture and flavor.
- Assemble the salmon: Place the salmon fillets on the prepared baking sheet. Spread an even layer of the mayonnaise mixture over each fillet. Then, generously sprinkle the panko-dill topping evenly over each piece of fish.
- Bake the salmon: Bake in the preheated oven for about 10 minutes or until the salmon is cooked through and flakes easily with a fork. The topping should be lightly golden and crispy. If the crust browns too quickly before the fish is cooked, loosely cover the fillets with foil to prevent over-browning.
- Serve: Remove from oven and, if the fish has skin, carefully slide a thin spatula between the skin and flesh to leave the skin behind on the foil. Serve the salmon with fresh lemon wedges for an extra burst of brightness.
Notes
- Make sure not to overcook the salmon to keep it moist and tender.
- If using skin-on salmon fillets, be gentle when removing them after baking to avoid breaking the fish apart.
- For a lower-fat option, substitute mayonnaise with Greek yogurt.
- The topping can be prepared ahead and refrigerated until ready to use.
- This dish pairs well with steamed vegetables or a light salad for a balanced meal.
