Baked Salmon with Panko-Dill Crust
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Whip up this restaurant-quality baked salmon with a crunchy dill-specked crust in just 25 minutes, turning any weeknight dinner into a special occasion!
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.
“This was easy to prepare and so delicious. The dill, lemon, and Dijon added wonderful flavor. Bake time was perfect – the salmon was juicy and so good!”
What You’ll Need To Make Baked Salmon With Panko-Dill Crust
- 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.
- Jump to the printable recipe for precise measurements
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.
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.
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.
Frequently Asked Questions
Absolutely! You can combine the ingredients for the panko-dill topping in advance. Just store it in an airtight container in the fridge until you’re ready to use it. Sprinkle it over the salmon just before baking.
I don’t recommend freezing this dish, as the the breadcrumbs may get soggy upon thawing. Enjoy it fresh out of the oven for the best taste and texture.
Sure! If you’re not a fan of salmon or interested in trying something new, arctic char is an excellent alternative. Cod or halibut can also be good choices, though keep in mind that the richness of salmon pairs particularly well with the topping.
Video Tutorial
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Baked Salmon with Panko-Dill Crust
Whip up this restaurant-quality baked salmon with a crunchy dill-specked crust in just 25 minutes, turning any weeknight dinner into a special occasion!
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.
Pair with
Nutrition Information
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- 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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Yummy!!! Definitely a quick and easy work night meal that was simple to put together and ready in no time at all! My family loved it, and this will definitely be in the rotation, as are so many of your great recipes Jenn!
Fabulous! This recipe was very easy to follow . It is one of the best salmon recipes I have ever had . It is worthy of company .
Could this recipe be adapted for a charcoal grill? What do you recommend? Thanks!
Hi Rachael, unfortunately, I don’t think this would translate well to a charcoal grill – sorry!
This was easy to prepare and so delicious. The dill, lemon, and dijon added wonderful flavor. Bake time was perfect – the salmon was juicy and so good!
My smoke alarm goes off if I cook anything at 450 degrees! Will 425 degrees work for this recipe? Will the topping get brown enough?
Sure Judy, that will work; you’ll just need to add a few extra minutes to the cook time. The topping should still brown nicely, but if you want it a touch browner, you can pop it under the broiler briefly at the end (just keep a very close eye on it!).
I’d like to serve this at a bridal shower. Does it need to be served and eaten right out of the oven or would room temperature on a buffet be OK?
Hi Robin, It’s good at room temp too. Hope everyone enjoys!
This was the BEST!!!! My husband and I caught out own sockeye salmon in Alaska. Neither of us had ever cooked fresh salmon. BAMB! Your recipe rocked our tastebuds!!!! Thank you💖
This looks great but my husband hates dill…what can I sub? Thanks
Hi Susan, You can use fresh thyme or parsley.
any substitute for mayonaisse
Hi Lenore, this is definitely best with mayo and I’ve never tried it, but you could try substituting full fat Greek yogurt or sour cream. If you go that route, because both of those add tang, I’d cut the lemon juice in half.
I have made this dish twice now and it is one of our favourite fish recipes. It is so easy to make but so tasty. Once again, your recipes are so accurate!! Dennis
This looks so good!! Would this work with any other fish? My husband hates salmon, unfortunately 🙁
Hi Margarita, Artic char would make a great substitute. Cod, tilapia, or halibut would also work.