Description
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.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 320
- Sugar: 1g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg
