Baked Salmon With Panko-Dill Crust

An easy salmon dish that will impress any guest. (Courtesy of Jennifer Segal)

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Here’s a new gem for your recipe collection: my baked salmon, perfect for busy weeknights or elegant brunches. It’s topped with a delicious mix of crunchy panko, lemon zest, and fresh dill. What really sets it apart, though, is the garlicky, lemony mayo spread that not only complements the salmon’s richness but also ensures the panko-dill crust adheres perfectly.

This recipe proves that restaurant-quality meals don’t require hours in the kitchen—just a few well-chosen ingredients and 25 minutes of your time. Pair the dish with roasted asparagus and a wild rice blend (go ahead and use one of the microwaveable rice packets to make life easy!) or roasted potatoes.

What You’ll Need To Make Baked Salmon With Panko-Dill Crust

(Courtesy of Jennifer Segal)

• Panko Breadcrumbs: Provide a crunchy texture and golden brown crust to the salmon, adding a delightful contrast to the tender fish.
• Lemon Zest and Juice: Infuses both the panko topping and the mayonnaise mixture with a bright citrus flavor that complements the richness of the salmon.
• Fresh Dill: Adds a fragrant herbaceousness that pairs perfectly with salmon.
• Extra-Virgin Olive Oil: Helps bind the topping ingredients together and promotes even browning.
• Mayonnaise: Creates a creamy coating on the salmon, ensuring it remains moist and flavorful throughout the baking process.
• Dijon Mustard: Adds a tangy kick and depth of flavor to the salmon, and provides a nice balance to the other ingredients.
• Garlic Powder: Imparts a subtle savory note and enhances the overall seasoning of the salmon.

Step-By-Step-Instructions

Preheat the oven to 450 F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup and spray it with nonstick cooking spray.

For the Topping

In a medium bowl, add the panko, lemon zest, salt, pepper, dill, and olive oil.

(Courtesy of Jennifer Segal)

Stir until the mixture is evenly blended.

(Courtesy of Jennifer Segal)

For the Fish

In another medium bowl, add the mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder.

(Courtesy of Jennifer Segal)

Stir until blended and smooth.

(Courtesy of Jennifer Segal)

Place the fish fillets on the prepared baking sheet and spread the mayonnaise mixture evenly over each piece.

(Courtesy of Jennifer Segal)

Next, evenly sprinkle the panko-dill topping over the fish.

(Courtesy of Jennifer Segal)

Bake for about 10 minutes, or until the fish is cooked through and the topping is slightly golden. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.)

(Courtesy of Jennifer Segal)

Note: If your fish fillets have skin, they may stick to the foil. To serve, slide a thin spatula between the skin and flesh, leaving the skin behind on the foil. Serve with lemon wedges.

(Courtesy of Jennifer Segal)

Baked Salmon With Panko-Dill Crust

Servings: 4 Prep Time: 15 Minutes Cook Time: 10 Minutes Total Time: 25 Minutes

Ingredients

For the Panko-Dill Crust

• ⅓ 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 Salmon

• ⅓ 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
• Four 6-oz salmon fillets
• Lemon wedges, for serving

Instructions

Preheat the oven to 450 F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup and spray it with nonstick cooking spray.

For the topping: In a medium bowl, add the panko, lemon zest, salt, pepper, dill, and olive oil and stir until the mixture is evenly blended.

For the fish: In another medium bowl, add the mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder and stir until blended and smooth. Place the fish fillets on the prepared baking sheet and spread the mayonnaise mixture evenly over each piece. Next, evenly sprinkle the panko-dill topping over the fish. Bake for about 10 minutes, or until the fish is cooked through and the topping is slightly golden. (If you find that the topping is browning more than you’d like before the fish is cooked through, loosely cover the salmon with foil.) Note: If your fish fillets have skin, they may stick to the foil. To serve, slide a thin spatula between the skin and flesh, leaving the skin behind on the foil. Serve with lemon wedges.

Nutrition Information

Per serving (4 servings)

Calories: 539, Fat: 41 g, Saturated fat: 8 g, Carbohydrates: 4 g, Sugar: 0 g, Fiber: 0 g, Protein: 35 g, Sodium: 478 mg, Cholesterol: 101 mg

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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