Panko Crusted Salmon with Creamy Dill Sauce

5 from 7 votes

Panko Crusted Salmon with Creamy Dill Sauce

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.

Prep Time20

Cook Time20

Total Time40

Course: Entree

Cuisine: Mediterranean

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large baking sheet
Mixing bowls
Medium skillet

Ingredients

Panko-Crusted Salmon

4 (6-ounce) salmon fillets
2 Tbsp. Dijon mustard
1 tsp. paprika (sweet)
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

Creamy 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 oven to 425ºF.
Prepare Salmon. Arrange salmon fillets, skin side-down, on a parchment-lined baking sheet.
In a small bowl, combine Dijon mustard, paprika, salt, and black pepper; mix well. Brush mixture evenly over salmon fillets.
In a separate bowl, combine Panko, Parmesan, fresh dill, lemon zest, and olive oil. Mix well to combine (I like to use my hands to ensure the oil thoroughly coats the breadcrumbs).
Scatter panko topping evenly over salmon fillets, gently pressing to adhere.
Bake until the crust is golden and salmon easily flakes with a fork, about 13 to 16 minutes, depending on thickness.
Meanwhile, prepare Lemon-Dill Sauce. Heat olive oil in a medium skillet over medium heat. Add shallots and garlic; cook 2 minutes, until softened. Add broth (or white wine) and gently simmer for 2 to 3 minutes, until reduced. Add heavy cream; simmer 2 to 3 minutes, until thickened. Stir in lemon juice and fresh dill. Season to taste with salt and black pepper.
Assemble. Pour sauce on a serving platter (ideally a lipped platter with raised edges) and arrange salmon fillets overtop. Alternatively, you can serve sauce on the side to allow for spooning or pouring over each salmon fillet. Serve with extra lemon wedges on the side, if desired.

Notes

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.

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