Baked Salmon with Panko-Dill Crust
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Whip up this restaurant-quality baked salmon recipe with a crunchy dill and panko crust in just 25 minutes, and turn 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 sauce that not only complements the salmon’s richness but also ensures the panko-dill crust adheres perfectly.
This recipe proves that delicious 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.”
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.
- 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 herb flavor that pairs perfectly with salmon.
- Extra-Virgin Olive Oil: Helps bind the topping ingredients together and promotes even browning.
- Mayonnaise, Dijon Mustard & Garlic Powder: Creates a creamy, tangy coating on the salmon, adding flavor and helping the topping adhere.
- Jump to the printable recipe for precise measurements
Step-By-Step-Instructions
In a medium bowl, add the panko, lemon zest, salt, pepper, dill, and olive oil and stir until the mixture is evenly combined.
In another medium bowl, combine the mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder. Then mix until smooth.
Place the fish fillets on the prepared baking sheet and spread the mayonnaise mixture evenly over each one. Sprinkle the panko-dill topping on top and bake for about 10 minutes, or until the fish is cooked through and the topping is golden and crispy.
If your fish fillets have skin, they might stick to the foil. To serve, just slide a thin spatula between the skin and the flesh, leaving the skin behind on the foil. Serve with lemon wedges for a fresh finish. Enjoy!
Video Tutorial
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Baked Salmon with Panko-Dill Crust
Simple, delicious, and full of flavor—this baked salmon with a panko-dill crust is perfect for any 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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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!