Description
This delicious Panko Crusted Salmon with Creamy Dill Sauce recipe features perfectly baked salmon fillets topped with a crispy, golden panko and Parmesan crust. The salmon is brushed with a flavorful Dijon mustard mixture before baking, and served alongside a luscious, tangy lemon-dill cream sauce. Ready in just 40 minutes, this elegant yet simple dish is perfect for a healthy weeknight dinner or entertaining guests.
Ingredients
Salmon and Crust
- 4 (6-ounce) salmon fillets
- 2 Tbsp. Dijon mustard
- 1 tsp. sweet paprika
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 1/2 cup Panko breadcrumbs
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. finely chopped fresh dill
- 1 1/2 tsp. lemon zest (from 1 lemon - reserve juice for sauce)
- 2 Tbsp. extra-virgin olive oil
Lemon-Dill Sauce
- 1 Tbsp. extra-virgin olive oil
- 1/4 cup minced shallots
- 1 garlic clove, minced
- 1/3 cup chicken broth or dry white wine
- 1/2 cup heavy cream
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. finely chopped fresh dill
- Kosher salt and cracked black pepper to taste
Instructions
- Preheat the Oven and Prepare Salmon: Preheat your oven to 425ºF. Arrange the salmon fillets skin side down on a parchment-lined baking sheet. In a small bowl, mix Dijon mustard, sweet paprika, kosher salt, and black pepper. Brush this mixture evenly over the salmon fillets to add flavor.
- Make the Panko Crust and Bake: In another bowl, combine the Panko breadcrumbs, grated Parmesan cheese, fresh dill, lemon zest, and extra-virgin olive oil. Mix thoroughly, using your hands to ensure the oil evenly coats the breadcrumbs. Scatter this crunchy panko topping over the salmon fillets, gently pressing it down so it adheres well. Bake the salmon in the preheated oven for 13 to 16 minutes, until the crust turns golden and the salmon flakes easily with a fork.
- Prepare the Lemon-Dill Sauce: While the salmon bakes, heat olive oil in a medium skillet over medium heat. Add the minced shallots and garlic and cook for about 2 minutes until softened and fragrant. Pour in the chicken broth or white wine and let it gently simmer for 2 to 3 minutes to reduce slightly. Stir in the heavy cream and continue simmering until the sauce thickens, around 2 to 3 minutes more. Remove from heat and stir in the fresh lemon juice and chopped dill. Season with kosher salt and cracked black pepper to your taste.
- Assemble and Serve: Transfer the lemon-dill sauce onto a serving platter with raised edges. Arrange the baked salmon fillets on top of the sauce. Alternatively, serve the sauce on the side so each serving can be spooned individually. Add extra lemon wedges alongside for an additional fresh, tangy option. Serve immediately and enjoy!
Notes
- Use fresh dill for the best flavor in both the crust and sauce.
- You can substitute chicken broth with dry white wine to add a different depth of flavor.
- Press the panko crust gently onto the salmon to help it stick and create a crunchy texture.
- Adjust baking time depending on the thickness of the salmon fillets to avoid overcooking.
- Extra lemon wedges add brightness and can be squeezed over the cooked salmon before eating.
