Print

Panko Crusted Salmon with Creamy Dill Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 152 reviews

This Panko Crusted Salmon with Creamy Dill Sauce is a delightful and elegant dish featuring tender salmon fillets baked with a crispy, flavorful panko, Parmesan, and dill crust. Served with a rich, lemony dill cream sauce, it makes a perfect weeknight dinner or a special occasion meal that is both easy to prepare and impressive to serve.

Ingredients

Salmon and Topping

  • 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

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

  1. Preheat 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 together Dijon mustard, paprika, kosher salt, and cracked black pepper. Brush this mixture evenly over each salmon fillet.
  2. Make the Panko Crust: In a separate bowl, combine the Panko breadcrumbs, grated Parmesan, fresh dill, lemon zest, and extra-virgin olive oil. Mix thoroughly, preferably with your hands, to coat the breadcrumbs evenly with the oil. Scatter this mixture evenly over the salmon fillets, gently pressing it down so it adheres well to the fish.
  3. Bake the Salmon: Place the baking sheet in the preheated oven and bake for 13 to 16 minutes, or until the crust is golden brown and the salmon flakes easily with a fork. The cooking time will depend on the thickness of the fillets.
  4. Prepare the Lemon-Dill Sauce: While the salmon bakes, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add minced shallots and garlic, cooking for about 2 minutes until softened and fragrant. Pour in the chicken broth or white wine and let it simmer gently for 2 to 3 minutes to reduce slightly. Stir in the heavy cream and continue to simmer for another 2 to 3 minutes until the sauce thickens.
  5. Finish the Sauce: Remove the skillet from heat and stir in the fresh lemon juice and finely chopped dill. Season to taste with kosher salt and cracked black pepper.
  6. Serve: Pour the creamy lemon-dill sauce onto a serving platter with raised edges, then arrange the baked salmon fillets on top. Alternatively, serve the sauce on the side so guests can spoon it over their salmon. Garnish with extra lemon wedges if desired.

Notes

  • For a dairy-free version, substitute Parmesan with nutritional yeast and use coconut cream instead of heavy cream.
  • Be sure to watch the salmon while baking to avoid overcooking; the fish should flake easily but remain moist inside.
  • Fresh dill in both the crust and sauce enhances the flavor beautifully, but dried dill can be used in a pinch.
  • The lemon zest and juice brighten the dish and balance the richness of the cream and salmon.
  • Serves well with steamed vegetables, rice, or a light salad.

Find it online: https://recipethrive.com/panko-crusted-salmon-with-creamy-dill-sauce-recipe/