Description
This Baked Salmon with Panko-Dill Crust offers a crunchy, flavorful twist on classic salmon, combining a zesty lemon-dill panko topping with creamy Dijon-mayo spread. Perfectly baked for a tender, juicy center and crisp topping, it's an easy yet elegant main dish ready in just 25 minutes.
Ingredients
Topping:
- 1/3 cup panko breadcrumbs
- 1 teaspoon lemon zest (from 1 lemon)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped dill
- 1 tablespoon extra-virgin olive oil
Fish and Spread:
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice (from 1 lemon)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- 4 (6-oz) salmon fillets
- Lemon wedges, for serving
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 450°F (235°C) and position a rack in the middle of the oven. Line a baking sheet with aluminum foil for easier cleanup and spray it generously with nonstick cooking spray to prevent sticking.
- Make the panko-dill topping: In a medium bowl, combine the panko breadcrumbs, lemon zest, salt, freshly ground black pepper, chopped dill, and olive oil. Stir well until all ingredients are evenly incorporated and slightly moistened.
- Prepare the mayonnaise spread: In another medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, freshly ground black pepper, and garlic powder until the mixture is smooth and uniform.
- Assemble the salmon: Place the salmon fillets on the prepared baking sheet. Spread the mayonnaise mixture evenly over the top of each fillet. Then sprinkle the panko-dill topping generously and evenly over each piece of fish.
- Bake the salmon: Place the baking sheet in the preheated oven and bake for about 10 minutes. The salmon is done when it is cooked through and flakes easily with a fork, and the panko topping is lightly golden. If the topping browns too quickly before the salmon cooks fully, loosely cover the fillets with aluminum foil.
- Serve: If the fillets have skin, slide a thin spatula between the skin and flesh to leave the skin on the foil when serving. Serve the salmon fillets hot, garnished with lemon wedges for extra brightness.
Notes
- If salmon fillets have skin, they may stick to the foil; carefully remove skin after cooking by sliding a spatula between skin and flesh.
- To prevent the topping from burning before the fish cooks thoroughly, loosely cover the salmon with foil halfway through baking if needed.
- Use fresh dill for best flavor and freshness in the topping.
- Adjust salt and pepper to taste depending on the saltiness of mayonnaise and mustard.
- Serve with fresh lemon wedges to enhance the citrus flavor and brighten the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
