Description
This panko crusted dill baked salmon is crispy, flavorful, and easy to make in under 30 minutes. Tender salmon filets are topped with a creamy dill mixture and crunchy parmesan panko crust for a delicious weeknight dinner.
Ingredients
- 2 lbs salmon filets (about 6 filets)
- 1/4 cup mayonnaise
- 1/4 cup fresh dill, chopped
- 2 tbsp lemon juice
- Zest of 1 lemon
- 2 tbsp dijon mustard
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter, melted
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the salmon filets on the prepared baking sheet and pat dry with paper towels.
- In a small bowl, whisk together the mayonnaise, fresh dill, lemon juice, lemon zest, dijon mustard, and minced garlic.
- Brush or spoon the dill mixture evenly over each salmon filet until fully coated.
- In another bowl, combine the panko breadcrumbs, parmesan cheese, salt, pepper, and melted butter until crumbly.
- Sprinkle the breadcrumb mixture evenly over the salmon filets.
- Bake for 17–19 minutes, or until the topping is golden brown and the salmon is cooked through.
Notes
- Fresh parsley can be substituted for dill if desired.
- Serve with roasted vegetables, rice, or a fresh salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra crispiness, broil for 1–2 minutes at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 salmon filet
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 110 mg
