This dish is not only delicious but also incredibly easy to prepare. The salmon stays juicy and tender while the panko-dill crust provides a golden, crisp layer full of flavor. It’s a great option for those who want a healthy, protein-rich meal without sacrificing taste. Plus, it’s ready in under 30 minutes, making it perfect for busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (skinless or skin-on, depending on preference)
Panko breadcrumbs
Fresh dill, chopped
Dijon mustard
Lemon juice
Olive oil
Garlic, minced
Salt
Black pepper
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Place the salmon fillets on the prepared baking sheet, skin-side down if applicable.
In a small bowl, mix the panko breadcrumbs, chopped dill, olive oil, and minced garlic until the mixture is evenly coated.
In another bowl, whisk together Dijon mustard and lemon juice.
Brush the mustard mixture over the top of each salmon fillet.
Press the panko-dill mixture firmly onto the mustard-coated salmon to create an even crust.
Season lightly with salt and black pepper.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
Remove from oven and let rest for a few minutes before serving.
Servings and timing
This recipe serves 4 and takes approximately 25 minutes total: 10 minutes for prep and 15 minutes for baking.
Variations
Use parsley or chives instead of dill for a different herb flavor.
Add grated Parmesan cheese to the panko mixture for a richer crust.
Swap Dijon mustard with honey mustard for a hint of sweetness.
Use lime juice instead of lemon for a citrus twist.
Make it gluten-free by using gluten-free panko breadcrumbs.
Storage/Reheating
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon on a baking sheet and warm in a 300°F oven for 10 minutes until heated through. Avoid using the microwave, as it may make the crust soggy.
FAQs
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F.
Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before applying the crust.
What can I serve with baked salmon?
It pairs well with roasted vegetables, rice, quinoa, or a simple green salad.
Can I make this recipe ahead of time?
You can prep the crust and mustard mixture ahead, but it’s best to bake just before serving.
Is this recipe healthy?
Yes, salmon is rich in omega-3 fatty acids and the crust is baked, not fried.
Can I use dried dill instead of fresh?
Fresh dill is recommended for the best flavor, but you can use 1 teaspoon of dried dill if needed.
What if I don’t have Dijon mustard?
You can substitute with whole grain mustard or a mix of yellow mustard and a little vinegar.
Can I grill the salmon instead of baking?
Grilling is possible but may be tricky with the crust; use a grill-safe pan or foil.
Is it okay to use regular breadcrumbs?
Panko is preferred for crispiness, but regular breadcrumbs can be used in a pinch.
How do I keep the crust from falling off?
Make sure to press the crust firmly onto the mustard-coated salmon before baking.
Conclusion
Baked Salmon with Panko-Dill Crust is a simple yet impressive dish that brings together crisp texture and fresh, zesty flavor. Whether you’re cooking for guests or just want a quick, nourishing dinner, this recipe is a go-to that delivers every time
This Baked Salmon with Panko-Dill Crust is a flavorful and elegant dish that features tender, juicy salmon topped with a crispy, herby panko breadcrumb crust. It’s quick to prepare, healthy, and perfect for both busy weeknights and special dinners.
Ingredients
4 salmon fillets (skinless or skin-on)
1 cup panko breadcrumbs
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Place the salmon fillets on the prepared baking sheet, skin-side down if applicable.
In a small bowl, combine panko breadcrumbs, chopped dill, olive oil, and minced garlic. Mix until evenly coated.
In another bowl, whisk together Dijon mustard and lemon juice.
Brush the mustard mixture over the top of each salmon fillet.
Firmly press the panko-dill mixture onto the mustard-coated salmon to create an even crust.
Season each fillet lightly with salt and black pepper.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
Remove from oven and let rest for a few minutes before serving.
Notes
Use parsley or chives instead of dill for a different herb flavor.Add grated Parmesan cheese to the panko mixture for a richer crust.Use gluten-free panko for a gluten-free version.Swap Dijon with honey mustard for a sweeter twist.Store leftovers in an airtight container for up to 3 days.Reheat in a 300°F oven for best texture.
