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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I made this last night for dinner and it was delicious! The salmon remained very moist and the topping became crunchy. Served with gratin potatoes and a salad. Always the best recipes, Jenn. Been making so many from you for a long time. Thanks!
The recipe was so easy to make. I enjoyed the first several bites, then it felt too heavy. I also served it with sour cream and chive mash potatoes, which probably didn’t help the richness of the meal. I don’t eat a lot of fat in my diet. I was wondering if I substitute the mayo for light mayo? It might make it a little lighter?
Hi April, sorry you found this to be a little too heavy. Yes, it would be fine to use light mayo in place of regular.
Delicious, but topping doesn’t turn out crispy for me. Not sure what I’m doing wrong. I’ve made it several times using different fish.
Hmmm…this really should get a bit crisp on top. Are you using Panko (and not traditional bread crumbs)?
I have made this over and over since you published. My kids love it. I should do a better job of reviewing but I love all of your recipes!
Would this recipe go well with lemon pasta and a side of asparagus? My friend loves lemon pasta and I want to serve salmon. Thoughts?
Thanks!
Sure, I think that would be a nice pairing. 😊
This was outstanding!
We loved this! The salmon was moist, great flavor, and a nice crust on the top. I had extra mayo / Dijon sauce, which we served on the side if anyone wanted it.
It’s a keeper for sure.
I have made a very similar recipe to this on repeat! It’s a quick dinner which is also impressive enough for company. I have these ingredients on hand, so it’s a great last minute dish only requiring fresh salmon! I’ve used this topping on other white fish and even chicken. I usually choose tenders or skinless boneless thighs for that! Thank you for another delicious recipe. When I say, it’s from once upon a chef, that’s all I need to say!
This one is sadly not a keeper in our house. We’ve made it twice and both times it was passed over for Jenn’s other salmon recipe because of a saltiness or bitterness that we can’t place our finger on. In many many years, this our first no-go from this site. Would love to know what it is so we can adjust it.
Hi, sorry this has been a bit of a miss for you! You mentioned it tasting salty and/or bitter. You may want to try cutting the lemon juice and salt in the mayonnaise mixture in half. Please LMK if that helps. 😊
Divine! I make salmon using this recipe or the pan seared seared salmon. Both are so quick and so delicious. Thanks!