Baked Salmon With Panko Dill Crust

Amarante

Fri, Sep 06 2024, 12:31 pm

This was one of those great recipes where the end result seemed as if I had put more effort into it - easy to make with essentially pantry ingredients.

Easily scaled up for a larger group

Baked Salmon With Panko Dill Crust

Source: Once Upon a Chef

Whip up this restaurant-quality baked salmon with a crunchy dill-specked crust in just 25 minutes, turning any weeknight dinner into a special occasion!

Servings: 4

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes

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 - I used skinless
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.