Baked Salmon with Panko-Dill (Print Version)
# Ingredients:
→ Panko-Dill Crust
01 -
80 grams panko breadcrumbs
02 -
1 teaspoon lemon zest (from 1 lemon)
03 -
1/4 teaspoon salt
04 -
1/4 teaspoon freshly ground black pepper
05 -
2 tablespoons fresh chopped dill
06 -
1 tablespoon extra-virgin olive oil
→ Salmon
07 -
80 grams mayonnaise
08 -
2 teaspoons Dijon mustard
09 -
1 tablespoon lemon juice (from 1 lemon)
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon freshly ground black pepper
12 -
1/4 teaspoon garlic powder
13 -
Four 170-gram salmon fillets
14 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat the oven to 230°C and position an oven rack in the middle. Line a baking sheet with aluminum foil and apply nonstick cooking spray.
02 -
In a medium bowl, mix the panko breadcrumbs, lemon zest, salt, pepper, dill, and olive oil until evenly combined.
03 -
In another medium bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, pepper, and garlic powder, stirring until smooth.
04 -
Place the salmon fillets on the prepared baking sheet. Evenly spread the mayonnaise mixture on each fillet and top with the panko-dill mixture.
05 -
Bake for approximately 10 minutes, or until the fish is cooked through and the topping is golden. If the topping browns too quickly, cover the salmon loosely with aluminum foil. To serve, slide a spatula between the skin and flesh if applicable, and serve with lemon wedges.
# Notes:
01 -
To prevent sticking, use a thin spatula to separate the salmon from the skin after baking.