Description
This Baked Salmon with Panko-Dill Crust is a quick and flavorful dish featuring tender salmon fillets topped with a crunchy, zesty panko and fresh dill mixture. Enhanced with a creamy mayonnaise and Dijon mustard spread, this oven-baked recipe delivers a perfect balance of tangy, savory, and herby flavors in just 25 minutes, making it an ideal healthy weeknight meal.
Ingredients
For the Panko-Dill Crust
- 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
For the Mayonnaise Mixture
- 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
Main
- 4 (6-oz) salmon fillets
- Lemon wedges, for serving
Instructions
- Preheat the oven: Set your oven to 450°F (235°C) and position a rack in the middle. Prepare a baking sheet by lining it with aluminum foil and spraying it with nonstick cooking spray to ensure easy cleanup.
- Make the topping: In a medium bowl, combine panko breadcrumbs, lemon zest, salt, black pepper, chopped fresh dill, and olive oil. Stir until all ingredients are evenly incorporated, creating a crumbly, aromatic topping.
- Prepare the fish spread: In a separate medium bowl, mix mayonnaise, Dijon mustard, lemon juice, salt, black pepper, and garlic powder until smooth and well blended.
- Assemble the salmon: Place the salmon fillets on the prepared baking sheet. Evenly spread the mayonnaise mixture over the top of each fillet, then generously sprinkle the panko-dill topping over the mayo layer to form a crust.
- 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, and the crust is lightly golden. If the crust starts to brown too quickly before the salmon is done, loosely cover the fillets with foil to prevent burning.
- Serve: If your fillets have skin, carefully slide a thin spatula between the skin and flesh to leave the skin behind on the foil. Serve the baked salmon warm with fresh lemon wedges on the side for squeezing over the top.
Notes
- Ensure salmon fillets are evenly sized for uniform cooking.
- If skin is on the fillets, consider removing it before cooking if preferred.
- For extra crispiness, broil for 1-2 minutes at the end, watching carefully to avoid burning.
- Use fresh dill for best flavor, but dried dill can be substituted (reduce quantity to 1 tablespoon).
- This recipe pairs well with steamed vegetables or a light salad.
