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!

baked salmon on platter served with asparagus and rice

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!”

Mary

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

baked salmon with panko dill crust ingredients
  • 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.

panko, lemon zest, salt, pepper, dill, and olive oil in a medium bowl

Stir until the mixture is evenly blended.

panko, lemon zest, salt, pepper, dill, and olive oil combined in medium bowl

For the Fish

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

mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder in medium bowl

Stir until blended and smooth.

mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder combined in medium bowl

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

salmon fillets on foil-lined baking sheet topped with mayo mixture

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

salmon fillets on foil-lined baking sheet topped with mayo mixture and panko dill topping

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.) 

fully cooked baked salmon on foil-lined baking sheet

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.

baked salmon on dinner plate with rice, asparagus, and lemon wedges

Frequently Asked Questions

Can I prepare the panko-dill topping ahead of time?

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.

Can I freeze the baked salmon?

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.

Can I replace the salmon with another type of fish?

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.

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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!

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

  1. 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.
  2. 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.
  3. 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

Powered by Edamam

  • 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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Comments

  • I made this with some lovely cod and it came out great. The panko & dill make a great coating and the timing worked fine in the oven. I’d make this again any time.

    • — Rosemary Didear on June 13, 2024
    • Reply
  • Thanks for another delicious recipe, Jenn! You are amazing! I would like to use this topping on a side of salmon. Would you double the recipe for a 2 pound side, and triple it for 3 pounds? BTW, I have made so many of your recipes over the years and have always responded to compliments by saying,“It’s Jenn’s”, so that now when I serve something new, after saying it’s delicious, people will ask, “Is it Jenn’s?” It’s like you’re part of the family!

    • — Mary Jean Williams on June 13, 2024
    • Reply
    • Hi Mary, Jean, thanks for your incredibly sweet words – I’m so happy to hear that my recipes have been successful for you! I’d guesstimate that you’d need 1.5 to 2x the amount of topping for a 2 pound side and 2 to 2.5x for a 3 pound side.( It may leave you with a bit leftover, but I’d prefer that as opposed to you not having enough.)

      • — Jenn on June 14, 2024
      • Reply
  • What a great recipe. I was looking for a different way to prepare salmon. I will make this recipe many more times. I am trying it on the grill tonight with cod. Thanks ago for another great recipe.

    • — Angelina on June 12, 2024
    • Reply
  • Another winner for dinner! Tasted amazing. Served with roasted potatoes and broccoli salad and called it a success. Thank you!

    • — Lulu on June 5, 2024
    • Reply
  • I made it today. served with augula salad with grilled mushrooms, and basil paste pasta. It was really easy and wow ~ delicious ! Just right amount of seasoning and very flavorful. Thank you !

    • — Mami on May 21, 2024
    • Reply
  • Do you think this could be served with your panzanella salad, or would the flavors compete? Thank you!

    • — Liz on May 16, 2024
    • Reply
    • I think you can get away with it. 😊

      • — Jenn on May 16, 2024
      • Reply
  • Tastes like you spent all day preparing it but it’s really simple! Great flavors! Definitely a keeper!

    • — Eileen on May 11, 2024
    • Reply
  • This looks delicious–I’m wondering if any changes to the recipe or cooking time would be needed to make a 2lb side of salmon instead of individual fillets? Seems like it would work other than a bit longer cooking time potentially?

    • — Sara on May 2, 2024
    • Reply
    • Hi Sara, The time in the oven may be slightly different, but it also depends on the thickness of the salmon. I’d check it at 10 minutes and see if it needs any more time. Hope you enjoy!

      • — Jenn on May 2, 2024
      • Reply
  • Hi Jenn! I plan on making this recipe tomorrow night and was wondering if I could substitute dried dill for the fresh? If so, how much would you recommend using?
    – Thanks

    • — Kristine on April 27, 2024
    • Reply
    • Hi Kristine, Yes you can definitely use dried dill – I’d go with 2 teaspoons. Hope you enjoy!

      • — Jenn on April 27, 2024
      • Reply
  • Another huge hit with the family from OUAC!! As much as we all love your Honey-Mustard Salmon with Pecan-Panko crust, which I’ve made it twice already (yum!), I have to say that my family liked this one even better, myself included.

    Personally, I find this one a bit lighter (flavor wise), which I believe allows greater latitude in what you can serve with it. An added bonus was that I used the extra (and VERY tasty!) mayo/lemon/dijon sauce to dip your roasted potatoes into (another yum!).

    Based on my many decades of experience in restaurants (front of house, Minneapolis and NYC) I’m going to make one adjustment next time I make this and that is to reduce the baking time to 8 minutes from 10. My personal preference is to have my fish a bit on the underdone side (med rare-ish). 10 minutes ended up being a bit too done for my liking. But, to be clear, it was still extremely delicious (and, for the record, I used wild-caught Sockeye Salmon [from Costco!]).

    This is DEFINITELY going into our regular rotation. Thanks, Jenn!

    • — Jeffrey D/Minneapolis on April 26, 2024
    • Reply
  • This was phenomenal! Even my fish hating husband liked it! Quick, easy and delicious, thank you Jen!

    • — KC on April 20, 2024
    • Reply
  • Amazing recipe! So easy. Will make again and again.

    • — Julie on April 17, 2024
    • Reply
  • This salmon was delicious!! Loved this recipe.

    • — Millie on April 14, 2024
    • Reply
  • This was simply awesome. Made it for the wife and she thought I went to the Ocean Club to get high-end takeout!!!

    • — Nate on April 8, 2024
    • Reply
  • Absolutely delicious!

    • — Susan Dollar on April 7, 2024
    • Reply
  • Outstanding! The Dijon mustard gives a nice kick and the panko a great crunch. So easy to make.

    • — Niki on April 7, 2024
    • Reply
  • 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.

    • — Dawn on April 7, 2024
    • Reply
  • 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!

    • — Deborah C McLean on April 6, 2024
    • Reply
  • 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!

    • — Jody Baker on March 30, 2024
    • Reply
  • 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?

    • — TMS on March 30, 2024
    • Reply
    • 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.

      • — Jenn on April 2, 2024
      • Reply
  • Hi Jenn,
    Are the panko bread crumbs seasoned or plain? Thanks!

    • — Jill R. on March 27, 2024
    • Reply
    • Plain 😊

      • — Jenn on March 27, 2024
      • Reply
      • 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!

        • — Chris Tucker on April 24, 2024
        • Reply
  • Wow, this recipe is righteous!
    I mean we’re talking off the charts good.
    If you love salmon you HAVE TO make this…

    • — Alan Cronson on March 26, 2024
    • Reply
  • 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!

    • — Alex S. on March 26, 2024
    • Reply
  • 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.

    • — Paula on March 25, 2024
    • Reply
    • 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

      • — Andrea on March 27, 2024
      • Reply
      • Hi Andrea, I just added them. 😊

        • — Jenn on March 27, 2024
        • Reply
        • Thank you! I’m so impressed with your quick responses, not to mention the recipes! 😀

          • — Andrea on March 27, 2024
          • Reply
  • Thanks Jenn for another great, easy way to prepare salmon! I made this over the weekend and all 4 of us enjoyed it — even my picky eater who typically turns up his nose at salmon. This will definitely go into our rotation!

    • — Kim on March 25, 2024
    • Reply
  • Another fabulous recipe. Absolutely delicious.

    • — Carol S O'Neill on March 24, 2024
    • Reply
  • Hi I served this for shabbos dinner and it was a hit! As are all your recipes.
    It was a breeze to make and tasted restaurant style
    Thank you
    Happy Purim!

    • — Chaya Kurz on March 24, 2024
    • Reply
  • Can you use dried dill (or other dried herbs) instead of fresh?

    • — Adeline on March 23, 2024
    • Reply
    • Sure, I’d use 2 teaspoons dried dill. Enjoy!

      • — Jenn on March 26, 2024
      • Reply
  • I think this is very good, but too salty. Cut back on the salt and it’s perfect.
    Love the lemony taste.

    • — Jennifer on March 23, 2024
    • Reply
  • My family absolutely LOVED this recipe. It was so easy to make on a busy weeknight, too!

    • — Lynne on March 22, 2024
    • Reply
  • I brown panko in a dry non-stick pan and then use it on fish. If you wait for the panko to look browned, it will take too long and the fish will be over-cooked.

    • — susan on March 22, 2024
    • Reply
  • This recipe was delicious

    • — Amy Prywes on March 21, 2024
    • Reply
  • This was really delicious! I made it using Arctic Char because we had just had salmon, but otherwise followed the recipe and served it with small roasted potatoes. It truly was as quick to make as the recipe states and is good enough for company!

    • — TMS on March 21, 2024
    • Reply
  • So delicious!! I absolutely loved this recipe – I baked it for 27 minutes as I love my salmon well done. Every recipe you share is always stellar! Thank you 😁

    • — Susan on March 21, 2024
    • Reply
  • 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!

    • — Jules on March 21, 2024
    • Reply
  • 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 .

    • — Gary Skibinski on March 21, 2024
    • Reply
  • Could this recipe be adapted for a charcoal grill? What do you recommend? Thanks!

    • — Rachael on March 21, 2024
    • Reply
    • Hi Rachael, unfortunately, I don’t think this would translate well to a charcoal grill – sorry!

      • — Jenn on March 26, 2024
      • Reply
  • 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!

    • — Mary on March 21, 2024
    • Reply
  • 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?

    • — Judy Goldman on March 21, 2024
    • Reply
    • 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!).

      • — Jenn on March 21, 2024
      • Reply
  • 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?

    • — Robin MacGillivray on March 21, 2024
    • Reply
    • Hi Robin, It’s good at room temp too. Hope everyone enjoys!

      • — Jenn on March 21, 2024
      • Reply
    • 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💖

      • — Paula Long on March 21, 2024
      • Reply
  • This looks great but my husband hates dill…what can I sub? Thanks

    • — Susan on March 21, 2024
    • Reply
    • Hi Susan, You can use fresh thyme or parsley.

      • — Jenn on March 21, 2024
      • Reply
  • any substitute for mayonaisse

    • — Lenore Liberman on March 21, 2024
    • Reply
    • 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.

      • — Jenn on March 21, 2024
      • Reply
  • 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

    • — Dennis Bettiol on March 21, 2024
    • Reply
  • This looks so good!! Would this work with any other fish? My husband hates salmon, unfortunately 🙁

    • — Margarita on March 21, 2024
    • Reply
    • Hi Margarita, Artic char would make a great substitute. Cod, tilapia, or halibut would also work.

      • — Jenn on March 21, 2024
      • Reply

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