Baked Salmon Panko Dill Crust

This Baked Salmon with Panko-Dill Crust is my go to recipe whenever I want something fancy that is secretly easy to pull off. The crispy herby topping keeps the fish moist and flavorful and the whole thing comes together so quickly that it is perfect for busy nights or relaxed dinners with friends.

The first time I made this I could not believe something this delicious came from such little effort. It is now the only way my family wants their salmon and even my pickiest eater asks for seconds.

Ingredients

• Panko breadcrumbs: offer the ultimate crunch look for a golden dry variety in the Asian aisle
• Lemon zest: brings a bright punch use a fresh unwaxed lemon for the best aroma
• Salt: enhances all the flavors I prefer sea salt for its clean taste
• Freshly ground black pepper: adds gentle heat grind it fresh for the fullest flavor
• Fresh chopped dill: gives a fresh grassy note always choose vibrant green feathery sprigs
• Extra virgin olive oil: helps crisp the crust select a bottle you like the taste of since it is noticeable
• Mayonnaise: locks in moisture choose one with real eggs for creaminess
• Dijon mustard: offers tang and mild spice use a smooth classic variety
• Lemon juice: balances richness squeeze fresh for its tang and avoid bottled
• Garlic powder: adds subtle depth make sure it smells fragrant not old
• Salmon fillets: choose thick even cuts with bright color and firm texture
• Lemon wedges for finishing: look for juicy heavy lemons without blemishes

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred fifty degrees Fahrenheit and move the rack to the center. Line a pan with foil and mist lightly with oil spray so nothing sticks. The hot oven jump starts the crust

Prepare the Panko Dill Mixture:

In a medium bowl combine panko lemon zest salt pepper chopped dill and olive oil. Stir thoroughly to make sure every crumb is evenly coated with oil and herbs which ensures a golden crunchy crust instead of bland spots

Mix the Creamy Base:

In a separate bowl whisk mayonnaise Dijon mustard fresh lemon juice salt pepper and garlic powder until the texture is smooth and everything is incorporated. This mixture acts as both a marinade and a glue for the crispy topping

Coat the Salmon:

Lay out your salmon fillets skin side down and pat dry with a paper towel. Spread the mayonnaise mixture all over the top and sides of each portion using the back of a spoon to create a thick even layer. This step keeps the fish luscious as it bakes

Add the Crust:

Gently spoon the panko dill mixture onto each fillet pressing it down just enough so it sticks and covers every inch. You want complete coverage for an even crunch

Bake to Perfection:

Transfer the pan to the oven and bake for around ten minutes. Keep an eye out after eight minutes if the crust is getting too dark tent loosely with foil. The fish should feel just firm at the thickest part and flake easily when poked with a fork

Serve It Up:

Let the salmon rest just for a minute or two then use a thin spatula to lift each fillet away from its skin if needed. Plate with lemon wedges on the side and enjoy immediately

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There is nothing I love more than the aroma of fresh dill and lemon wafting from the oven. My favorite part is always the super crisp panko top and one time we had such a good laugh when my husband snuck into the kitchen just to scoop up the extra crumbs left on the foil.

Storage Tips

Leftover salmon keeps well wrapped tightly in the fridge for up to two days. Reheat gently in a low oven to crisp the topping back up but avoid the microwave if you can since it can turn the crust soggy. You can also enjoy cold in a salad or tucked into a sandwich for a next day treat.

Ingredient Substitutions

If you cannot find fresh dill try fresh parsley or tarragon for a different twist. Greek yogurt can stand in for some or all of the mayonnaise if you want a lighter touch. For gluten free diets do the same recipe with gluten free panko or almond meal. And if you need to skip salmon this topping works beautifully on cod or trout.

Serving Suggestions

This salmon shines alongside simple sides like roasted asparagus sautéed green beans or a big green salad. For a more substantial meal serve with seasoned rice or buttery mashed potatoes. A chilled glass of sauvignon blanc or a sparkling lemonade complement the bright flavors perfectly.

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Cultural and Historical Context

Salmon has long been a staple in Scandinavian cuisine where it is often paired with dill and lemon for a fresh clean flavor profile. The panko crust brings in a Japanese influence borrowing their technique for that signature crunchy texture. This mash up is what gives the dish its irresistible blend of comforting and contemporary.

Frequently Asked Questions

→ How do I keep the panko crust crisp?

Bake the salmon at a high temperature and avoid overcrowding the baking sheet. Serve immediately for best texture.

→ Can I substitute fresh dill with dried?

Yes, you can use dried dill. Use about one-third the amount of fresh, as dried herbs are more concentrated.

→ What is the best way to tell when salmon is cooked through?

Salmon is done when it flakes easily with a fork and turns opaque. Internal temperature should reach 145°F (63°C).

→ Can I prepare the topping ahead of time?

The panko-dill topping can be mixed in advance and stored in an airtight container for up to a day.

→ What sides pair well with this salmon?

Try steamed vegetables, roasted potatoes, or a fresh green salad to complement the rich flavors.

→ Is it necessary to remove salmon skin before baking?

You can leave the skin on; slide a spatula between the skin and flesh after baking for easy serving.