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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Absolutely delicious!
Outstanding! The Dijon mustard gives a nice kick and the panko a great crunch. So easy to make.
I’m not a fish eater so that makes me a pretty abysmal fish cooker. It’s always too something or not enough something. I’d mainly given up but my husband likes it and it’s good for him so I do keep trying off and on. This particular recipe jumped out at me for the dill. My husband loves all things dill. If I could find a dill chocolate bar I’d buy it for him.
This recipe was SO freaking effortless and it’s the first time a fish dish was specifically requested to be added to the rotation.
I’m playing with the idea of using chicken for myself. The topping was so delicious.
I made this tonight. My husband was a bit skeptical because neither of us are big dill lovers. We both loved it! The balance of lemon and dill is perfect. I used a one-pound filet and it needed more than 10 minutes, otherwise I followed the recipe. I would make this for company. Thanks for another recipe to add to our rotation Jenn!
I tried this “Baked Salmon with Panko Dill Crust” and it was a HIT. The tangy taste of the Dijon mustard and the crunchy panko crust made the salmon even more tasty. Easy and quick to make and very little clean up was even better! Next time I will throw come asparagus in the same pan to took and it will really be an all in one meal. I didn’t use the dill because my mom has a picky palate (LOL) and I didn’t have a fresh lemon but used a little more lemon juice in it’s place and it worked just fine. Thanks for this great dish. I will use it again!
I was planning to make the slow-roasted salmon for Easter dinner tomorrow along with Spring Risotto, so I have all the ingredients for the French Herb Salsa. One of our guests is gluten intolerant. THEN I remembered how good this recipe is and I prefer a crispier “baked” profile for tomorrow’s dinner. Would it be just “off” to use this recipe but sub the French herbs and leave out the panko for tomorrow’s dinner?
Hi, I’m obviously weighing in too late to help – sorry! That said, for future reference, if you want a crispy topping on the salmon, I wouldn’t recommend the herb salsa.
Hi Jenn,
Are the panko bread crumbs seasoned or plain? Thanks!
Plain 😊
Easy and yummy as always with any recipe you post Jen. We even reheated leftovers and the salmon was still moist. So simple. I didn’t have fresh dill so I just used about a teaspoon of dried which was fine. Company worthy for sure!
Wow, this recipe is righteous!
I mean we’re talking off the charts good.
If you love salmon you HAVE TO make this…
Delicious!! I used cod loin because I’m not a salmon fan, and it was outstanding! Easy to prepare, fresh tasting with the dill, and still let the fish shine. A winner!
Made the Baked Salmon with panko dill crust… absolutely delicious. I used freeze dried dill it worked well. Thank you for posting this recipe I was just about to give up on Salmon.
Hi Jen – was just wondering if you could put a metric version of recipe up please? I know I can convert it myself, just lazy! Thanks
Hi Andrea, I just added them. 😊
Thank you! I’m so impressed with your quick responses, not to mention the recipes! 😀