Name: Baked Salmon with Panko-Dill Crust Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 salmon fillets (6 ounces each); 2 tablespoons olive oil; Salt and black pepper to taste; 1 cup panko breadcrumbs; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh parsley, chopped; 2 teaspoons lemon zest; 2 tablespoons grated Parmesan cheese; 3 tablespoons melted butter; 1 tablespoon Dijon mustard; Lemon wedges

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If you’re ready to elevate your weeknight dinner or impress friends at your next gathering, Baked Salmon with Panko-Dill Crust is just what you need. This dish combines juicy, perfectly baked salmon with a delightfully crisp and herbaceous topping. Every bite bursts with fresh dill, zesty lemon, nutty Parmesan, and that unbeatable crunch from the panko. Best of all, you can whip it up in under 30 minutes, making it a true hero when you want big flavor without a ton of fuss. Whether you’re a long-time salmon lover or just want to try something new, this Baked Salmon with Panko-Dill Crust is sure to become a repeat favorite in your kitchen.

Baked Salmon with Panko-Dill Crust Recipe - Recipe Image

Ingredients You’ll Need

It doesn’t take a pantry full of fancy items to create something special. Each of these ingredients brings something important to the table—from luscious, protein-rich salmon to the aromatic freshness of dill and that addictive crunch from panko. Don’t skimp—each part plays a role in the magic of Baked Salmon with Panko-Dill Crust!

Salmon fillets: Choose four fresh, skin-on fillets (about 6 ounces each); wild-caught works beautifully for flavor and texture.
Panko breadcrumbs: Japanese panko provides a crispier, airier crust than regular breadcrumbs.
Fresh dill (chopped): Two tablespoons add bright, garden-fresh flavor that balances the richness of salmon.
Fresh parsley (chopped): Another two tablespoons gives the topping lively color and herbal nuance.
Lemon zest: Zest of one lemon (about two teaspoons) lifts the whole dish with citrusy zing.
Parmesan cheese (grated): A couple tablespoons offer just the right hint of umami and saltiness.
Melted butter: Three tablespoons make the crust rich, buttery, and golden as it bakes.
Dijon mustard: A tablespoon brushed on the fillets provides a tangy layer for the crust to cling to.
Olive oil: Drizzled on top for that beautiful finish and to help the crust brown.
Salt and black pepper: Always season to taste, both on the salmon and in the crumb mixture for depth of flavor.
Lemon wedges: Don’t forget to serve with extra lemon for that burst of brightness at the table.

How to Make Baked Salmon with Panko-Dill Crust

Step 1: Prep Everything for Success

Preheat your oven to 400°F (200°C) while you gather your ingredients and line a baking sheet with parchment paper. Lightly brush the paper with olive oil—this helps prevent sticking and ensures you’ll slide those perfect fillets off with ease later on.

Step 2: Season the Salmon

Arrange your salmon fillets skin-side down on the prepared sheet. Sprinkle each fillet generously with salt and freshly cracked black pepper; this not only seasons the flesh but starts building flavor from the very first moment.

Step 3: Mix Up the Panko-Dill Topping

Grab a medium bowl and combine the panko breadcrumbs, chopped dill, parsley, lemon zest, Parmesan, melted butter, plus a pinch of salt. The melted butter is your best friend here, creating those irresistible golden nooks and crannies as the salmon bakes.

Step 4: Mustard Magic

Brush a thin layer of Dijon mustard on top of each fillet. Not only does this help the panko-dill mixture adhere, but that little bit of Dijon infuses tangy flavor right into every bite of your Baked Salmon with Panko-Dill Crust.

Step 5: Top and Press

Spoon the panko-dill mixture over each fillet, gently pressing so the topping sticks and covers every inch. The more evenly you mound it on, the more perfect your crust will be after baking.

Step 6: A Final Drizzle

Drizzle just a touch of olive oil over each breaded salmon piece—this is the trick to a truly crisp topping that shimmers invitingly when it comes out of the oven.

Step 7: Bake to Juicy, Golden Perfection

Bake for 12 to 15 minutes, or until the salmon easily flakes with a fork and that beautiful crust is golden brown. Watch closely! Every oven is a little different, so check at the 12-minute mark for tender, moist salmon at its best.

How to Serve Baked Salmon with Panko-Dill Crust

Garnishes

Sprinkle each fillet with just a bit more chopped fresh dill or parsley right before serving for a fresh, restaurant-worthy finish. And don’t skimp on those lemon wedges—guests will want that zippy squeeze over each bite of Baked Salmon with Panko-Dill Crust!

Side Dishes

This salmon pairs beautifully with simply roasted asparagus, sautéed green beans, or a light, herby couscous. Want more color? Try a crisp side salad tossed with vinaigrette or even some garlic mashed potatoes to soak up the juicy salmon flavors.

Creative Ways to Present

You don’t have to stop at serving fillets on a plate. Try slicing the salmon into thick pieces and piling them on a platter with microgreens for a buffet, or add them to grain bowls with roasted vegetables and a dollop of Greek yogurt to make Baked Salmon with Panko-Dill Crust the center of a fun dinner bowl night.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, let the salmon cool to room temperature, then store in a covered container in the refrigerator for up to two days. The crust will soften a bit, but the flavor stays fantastic.

Freezing

While Baked Salmon with Panko-Dill Crust is best fresh-baked, you can freeze leftovers in a single layer tightly wrapped in foil or an airtight container. Thaw overnight in the fridge before reheating. Be aware the texture of the crust may change a bit, but it still makes a great quick lunch.

Reheating

For the crispiest results, reheat the salmon in a 350°F oven for about 10 minutes, uncovered, until it’s hot in the center and the crust has perked up. Avoid the microwave if you can—it tends to make the breading soggy.

FAQs

Can I use dried herbs instead of fresh?

Fresh dill and parsley give the topping its bright, vibrant flavor, but in a pinch, you can use about one-third the amount of dried herbs. The crust will still be tasty, though a little less lively.

Is this recipe good for meal prep?

Baked Salmon with Panko-Dill Crust is fantastic freshly baked, but you can definitely make extra and enjoy the leftovers for lunch. The crust will soften, but a quick reheat in the oven brings it back close to its original texture.

What’s the best way to tell if salmon is done?

The salmon is ready when it flakes easily with a fork and is opaque in the center. Overbaking can dry it out, so start checking at the 12-minute mark and remove it from the oven as soon as the flesh lets go in big, juicy flakes.

Can I make this recipe with skinless salmon?

Absolutely! If you use skinless fillets, just be extra gentle when transferring the salmon, as it can be a little more delicate once baked with the crust.

What other fish can I use?

This panko-dill crust works beautifully on other hearty fish like cod, haddock, or halibut. Just adjust the baking time if your fillets are thinner or thicker than salmon.

Final Thoughts

Give this Baked Salmon with Panko-Dill Crust a try, and I’m willing to bet you’ll find yourself craving it again and again. It brings together the best of fresh, wholesome ingredients with a punch of crisp texture and bold, herby flavor. So simple, yet endlessly impressive—you deserve a dinner this delightful!

Baked Salmon with Panko-Dill Crust Recipe

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4.5 from 24 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Baked Salmon with Panko-Dill Crust recipe is a flavorful and healthy dish that’s perfect for a weeknight dinner or a special occasion. The salmon fillets are coated in a crunchy panko breadcrumb mixture with fresh herbs and Parmesan cheese, then baked to perfection. Serve with a squeeze of lemon for a bright and delicious meal.

Ingredients

Scale

Salmon:

4 salmon fillets (6 ounces each)
2 tablespoons olive oil
Salt and black pepper to taste

Panko-Dill Crust:

1 cup panko breadcrumbs
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons lemon zest
2 tablespoons grated Parmesan cheese
3 tablespoons melted butter
1 tablespoon Dijon mustard

For Serving:

Lemon wedges

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly brushed with olive oil.
Prepare the salmon: Place the salmon fillets skin-side down on the baking sheet, season with salt and black pepper.
Make the panko-dill crust: In a bowl, combine panko, dill, parsley, lemon zest, Parmesan, melted butter, and salt. Brush the fillets with Dijon mustard and press the panko mixture on top.
Bake the salmon: Drizzle with olive oil and bake for 12-15 minutes until cooked through and crust is golden.
Serve: Serve warm with lemon wedges.