Baked Salmon with Panko-Dill Crust
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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 little special, this is the one. You spread a garlicky, lemony sauce over the salmon fillets, then top them with a crisp mix of panko, lemon zest, and dill. It’s a great dish for when you’ve got people coming over—or when you just want to make an ordinary night feel a little nicer.
This recipe is proof that you don’t need hours in the kitchen to make something delicious—just a handful of good ingredients and 25 minutes. Serve it with roasted asparagus and a wild rice blend (go ahead and use one of the microwaveable rice packets to make life 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 400°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 May Like
Baked Salmon with Panko-Dill Crust
This quick baked salmon recipe checks all the boxes: fast, flavorful, and surprisingly elegant.
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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Another easy and delicious baked salmon dish,the fresh dill,lemon and Dijon mustard is a nice combination.Keeping this one to along with the baked salmon with Honey Mustard and Pecan-Panko Crust.
Absolutely brilliant recipe! Just made it tonight and it will be a staple, just like your lentil soup recipe is in our house. I didn’t put as much dill in, as I like it… but not that much, and it was still super flavorful and sooooo good. The core of the recipe is so spot on, you can make little adjustments to suit your taste, and it will come out fantastic! I baked it on a half sheet pan, lined with parchment sprayed with oil, and each filet came off easily. My oven runs a little hot, so I baked it at 425 and the 10 minutes was perfect! Thanks for such a great recipe!
This is delicious! I made this the first time for just myself and my boyfriend. I liked it so much that I then made it two weekends in a row after that. Once, when my 23-year-old son came over for a Sunday dinner. I like to woo him home with good food (and then happily say goodbye when he heads back to his own apartment). 🤣 The second time was for friends. The wife is a pescetarian; she loved it and asked for the recipe. I plan to make it again later this week and I’m already excited to eat it!
too much going on…just spread the salmon with some Dijon and sprinkle on dried basil 425 for 10 to 12 minutes…a lemon wedge and voila, a simple and good dinner
Wow, total keeper. Thank you
Now one of my go to recipes for friends. It is always perfect.
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.
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!
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.)
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.
Another winner for dinner! Tasted amazing. Served with roasted potatoes and broccoli salad and called it a success. Thank you!