This is kind of salmon recipe that feels special (and looks impressive) but comes together effortlessly. Crispy Panko Crusted Salmon is baked until golden and served over a silky lemon-dill cream sauce for an entree that’s bright, savory, and flavor-packed.

Why You’ll Love this Panko Crusted Salmon

• Perfectly crispy crust. A Parmesan-panko topping bakes into a golden, crispy crust that contrasts beautifully with tender, flaky salmon fillets.
• Bright and creamy flavor. A silky lemon-dill sauce adds the perfect creamy element to complement the savory crust.
• Simple but impressive. This recipe uses many pantry ingredients (panko, Dijon mustard, dried spices, and broth) and comes together in right over 30 minutes. It’s impressive enough for holiday hosting or dinner parties, yet approachable enough for weeknights. Especially served alongside a vibrant spring salad, like this Asparagus and Feta Salad.
• Satisfying. Between the heart-healthy omega-3 fats and protein, this entree is deeply satiating. I love to pair it with a fiber-rich veggie side, like this Roasted Cauliflower and Potato Salad.

As we slowly usher in spring, I find myself craving all the lemony, herby flavor profiles. (We’ve made this Lemon Pepper Shrimp and Orzo twice already this month!)

This Panko Crusted Salmon recipe turns out perfectly moist and flaky every time. (I actually find that the panko crust helps seal in salmon’s moisture while roasting.)

And while the salmon is super satisfying on its own, I love serving it over a bright, simple cream sauce imbued with fresh lemon, garlic, and dill.

This dish just emulates spring dining in its ease, versatility, and flavor profile. Enjoy it for Easter dinner or any weeknight you’re craving something simple yet elevated.

Explore more of my go-to salmon recipes by checking out this Salmon and Lentil Salad, Salmon Couscous Salad, and Sesame Crusted Salmon next.

The Ingredients

• Salmon: You need 4 (6-ounce) salmon fillets, which should be similar in size and thickness. Using center-cut fillets can help ensure even cooking.
• Dijon mustard: Brushed onto the salmon before baking, Dijon adds tangy depth and helps the panko topping adhere.
• Panko: Light, airy, and crispy, panko breadcrumbs create the signature golden crust.
• Parmesan: Mixing Parmesan cheese into the panko mixture adds salty, savory flavor while helping the crust crisp up.
• Paprika: A touch of sweet paprika lends warming spice that enhances the flavor of salmon. For more of a smoky profile, use smoked paprika instead.
• Dill: Fresh dill is used in both the panko crust and lemon-dill cream sauce. If you prefer using dried dill, use 1 teaspoon in the crust and 1 Tablespoon in the sauce.
• Lemon: You need both the zest and juice of 1 lemon. The zest brightens the topping while the juice lends essential acidity and brightness to the sauce.
• Heavy cream: A little heavy cream goes a long way in giving the sauce its rich, luscious consistency.
• Broth: You can use chicken or vegetable broth in the sauce. Alternatively, if you happen to have white wine on hand, that will elevate the sauce even further.
• Shallots + Garlic: This aromatic duo forms the base of the sauce. Leeks also work beautifully in this sauce in place of shallots.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare Salmon. Arrange salmon fillets on a large baking sheet. Combine mustard, paprika, salt, and pepper, in a small bowl, and brush mixture evenly over salmon.

Step 2: Mix Panko Topping. In a separate bowl, combine panko, Parmesan, fresh dill, lemon zest, and olive oil; toss to combine.

Step 3: Coat salmon in panko mixture, pressing gently to adhere.

Step 4: Bake salmon until the crust is golden and center is flaky, about 15 minutes.

Step 5: Prepare Sauce. Heat oil in a large skillet over medium heat. Add shallots and garlic; cook 2 minutes, until aromatic. Add broth and gently simmer until reduced.

Step 6: Add cream and gently simmer sauce until reduced. Lastly, stir in lemon juice, fresh dill, salt, and pepper.

Step 7: Assemble by spreading sauce on a platter and arranging panko crusted salmon overtop.

Recipe Variations

• Add fresh greens. Serve the panko crusted salmon over sautéed spinach, arugula, green beans, or asparagus for a lighter, spring-centric meal.
• Switch up the herb. In place of dill, fresh chives, parsley, or tarragon also work great in both the salmon and sauce.
• Adds capers for brightness. Stir a spoonful of capers into the lemon-dill sauce for a briny pop of flavor that pairs perfectly with salmon.
• Make it gluten free. Swap the panko for gluten free breadcrumbs or crushed gluten free crackers.
• Try a different fish. This recipe also works beautifully with a firm white fish fillet, such as halibut or cod.

How to Store and Reheat

• To Store: Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days.
• To Reheat: Warm salmon in a 300ºF oven for 8 to 10 minutes to help maintain the crunch of the crust without drying out the fish.
• Prep ahead: The lemon-dill sauce can be made up to 2 days in advance. Store in an airtight container in the refrigerator until ready to serve. Rewarm sauce in a saucepan or skillet, adding an extra splash of broth to thin as needed.

More Delicious Salmon Recipes

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