Baked Salmon with Panko-Dill Crust
This post may contain affiliate links. Read my full disclosure policy.
This baked salmon recipe feels a little special but couldn’t be easier to make—just the kind of dinner I love!
If you’re looking for a simple baked salmon recipe that still feels a bit elevated, this is the one. The salmon is topped with a garlicky, lemony sauce, then finished with a crisp layer of panko, lemon zest, and dill. It’s perfect when you’ve got people coming over, or when you just want to make an ordinary night feel a little more special.
This recipe proves you don’t need hours in the kitchen to make something delicious—just a handful of good ingredients and about 25 minutes. Serve it with roasted asparagus and a wild rice blend (a microwaveable packet makes it easy) or go with roasted potatoes.
“This was easy to prepare and so delicious. The dill, lemon, and Dijon added wonderful flavor.”
What You’ll Need To Make Baked Salmon With Panko-Dill Crust
- Panko breadcrumbs: Give the salmon a light, crispy, golden crust.
- Lemons: Brightens up both the mayo mixture and the breadcrumb topping, adding fresh citrusy flavor that balances the richness of the fish. Save some wedges for serving.
- Fresh dill: Adds an herby flavor that works beautifully with salmon.
- Extra-Virgin Olive Oil: Helps bind the topping ingredients together and ensures it browns nicely in the oven.
- Mayonnaise and Dijon mustard: This creamy, tangy combo gets spread over the salmon to add flavor and help the panko coating stick.
- Garlic Powder: Adds a savory depth to the mayo mixture
- Salmon fillets: Look for four fillets, about 6 ounces each. They bake up tender and flavorful—they’re also a great source of omega-3s, making this an easy, feel-good dinner. For even cooking, try to use salmon fillets that are similar in size and thickness.
- Jump to the printable recipe for precise measurements
Step-By-Step-Instructions
Step 1: Make the panko topping. In a medium bowl, mix the panko, lemon zest, salt, pepper, dill, and olive oil until evenly combined.
Step 2: Mix the mayonnaise sauce. In a separate bowl, stir together the mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder until smooth.
Step 3: Assemble the salmon. Place the salmon fillets on a rimmed baking sheet lined with foil (or parchment paper). Spread the mayo mixture over the top and sprinkle evenly with the panko topping.
Step 4: Bake. Bake the salmon in a 450°F oven for about 10 minutes, or until the fish is cooked through (it flakes easily when you poke it with a fork at the thickest part) and the crust is golden.
Step 5: Serve and enjoy. If the fillets are skin-on, slide a thin spatula between the skin and the flesh to serve with lemon wedges on the side. Leftovers make a great topping for salads or grain bowls the next day—just flake the salmon and serve chilled.
Tips for Buying Salmon
Buying salmon doesn’t have to be tricky—just keep a few simple things in mind:
- Look for vibrant color. The flesh should look fresh and bright—not dull or washed out.
- Check the packaging. If your fish counter has pre-packaged salmon, make sure the packaging is fully sealed with no tears or openings.
- Smell it if you can. Fresh salmon shouldn’t have a strong fishy smell—it should smell clean, like the ocean.
- Watch out for bruising or dry edges. If the fish looks dried out or has brown spots, choose another piece.
Video Tutorial
More Fish Recipes You’ll Love
Baked Salmon with Panko-Dill Crust
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 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
- 4 (6-oz) salmon fillets
- Lemon wedges, for serving
Instructions
- Preheat the oven to 450°F (235°C) 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.
Nutrition Information
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.