Panko Crusted Dill Baked Salmon

My panko crusted salmon is equal parts nutritious and flavorful. Creamy dill marinade pairs with fresh lemon juice and a perfectly crunchy coating. Delicious with rice, salad, or roasted vegetables, this versatile protein will make a great addition to your weekly meal rotation. 

Panko crusted salmon with dill

Salmon is the protein source of my dreams – it’s naturally flavorful, nutrient-dense, and ripe with recipe possibilities! Past favorites include my Sticky Salmon Rice Bowls, Pistachio Crusted Salmon, and Creamy Salmon Orzo Skillet. 

Today’s recipe is just as magnificent: panko crusted salmon with lemon and dill. 

The secret to its magic? The marinade is lick-the-spoon tasty, made with Dijon, fresh dill, lemon juice, and garlic. Then, we up the ante with panko, butter, and parmesan cheese for the ultimate crunchy coating. 

This dish is super easy to make, brushing filets with a creamy marinade, topping with breadcrumbs, and baking until you achieve crispy golden perfection! It’s quick to make, even for those busy weekday nights, and impressive enough to serve. 

In other words, you’re going to need to try this one! Follow along as I walk through how to make my panko crusted salmon. 

Ingredients needed

Here’s a little bit about everything that goes in my baked panko salmon recipe:

• Salmon filets: The base of this recipe is 2 lbs of salmon filets, or about 6 filets in total. I love including salmon in my weekly meal rotation because it’s such a nutritious powerhouse, full of omega-3 fatty acids, protein, and essential vitamins and minerals. 
• Mayonnaise: I marinate my panko crusted salmon in a creamy sauce, including ¼ cup mayonnaise. 
• Dill: Baked salmon with dill – it just makes sense! This recipe calls for ¼ cup of fresh chopped dill for a fresh and citrusy note. 
• Lemon: Speaking of fresh, I use the zest of 1 lemon along with 2 tbsp lemon juice in this marinade. Lemon is great on fish because its acidity neutralizes “fishy” odor and adds brightness. 
• Dijon mustard: 2 tbsp dijon mustard adds complexity and tang to our salmon marinade. 
• Garlic: Finally, I finish the lemon dill sauce with 2 cloves of minced garlic for aromatics. 
• Panko breadcrumbs: To give these salmon filets a crispy coating, this recipe calls for ½ cup of  Panko breadcrumbs. Want to keep things gluten-free? Kikkoman makes a celiac-friendly version made from rice!
• Parmesan: ¼ cup of grated parmesan gives the crispy coating a nutty, cheesy bite. 
• Salt + pepper: Salt and pepper are classic flavor enhancers. This recipe uses ½ tsp salt and ¼ tsp pepper to make everything taste that much better. 
• Butter: 2 tbsp of melted butter are mixed with breadcrumbs and parmesan to create a fine, crumbly topping. 

Kitchen tools required

You’ll need a few kitchen essentials to make my panko crusted salmon with lemon and dill:

• Baking sheet
• Parchment paper
• Paper towel
• Two small mixing bowls
• Whisk
• Mariande brush

Also, gather measuring cups, including ½ cup, ¼ cup, 1 tbsp, ½ tsp, and ¼ tsp. 

How to make panko crusted salmon 

To start, preheat your oven to 425 F and line a baking sheet with a piece of parchment paper. Lay 2lbs of salmon fillets onto the prepared baking sheet and pat dry. 

In a small mixing bowl, add ¼ cup mayonnaise, ¼ cup fresh chopped dill, 2 tbsp lemon juice, the zest of one lemon, 2 tbsp dijon mustard, and 2 cloves of minced garlic. Whisk well until combined. 

Brush each salmon fillet with your mayo-dill mixture until they are completely coated. 

In a separate mixing bowl, add ½ cup panko breadcrumbs, ¼ cup grated parmesan, ½ tsp salt, ¼ tsp pepper, and 2 tbsp melted butter. Mix until a fine crumble forms. 

Top each salmon fillet with the breadcrumb mixture, then bake in the oven for 17-19 minutes. Once it’s done, the topping will be browned and the salmon cooked through. 

Recipe tips

Below are some common panko crusted salmon questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve panko crusted salmon 

This baked salmon with lemon and dill does all the heavy lifting, so simple sides are just what the doctor ordered. 

Try this salmon with a comforting classic like wild rice or lemon roasted potatoes. Lighter options include roasted vegetables, cucumber salad, or your favorite green salad.

While a sauce pairing is certainly not necessary, you can make this plate extra special with a side of garlic aioli or lemon-dill yogurt sauce. 

How to make gluten-free panko crusted salmon

This recipe is very simple to make gluten-free. Just swap your regular Panko breadcrumbs for a gluten-free variety!

The Kikkoman gluten-free breadcrumbs are made from rice and gluten-free flour for a super crunchy coating. 

Can I use a different type of fish for this recipe?

Sure thing! Swap salmon filets for cod or halibut – just be sure to adjust cooking times based on the type of fish and the cut thickness. 

Can I use dry dill instead of fresh?

While fresh dill will give you the best flavor possible, dry dill will work in a pinch. To substitute, swap ¼ cup fresh for 1 tbsp dry dill. 

Dried spices are a lot more concentrated, so you’ll need to use about ⅓ of the original measurement. 

Storing leftovers

Allow leftover salmon fillets to cool completely before transferring them to an airtight container and storing them in the refrigerator. These filets will keep well in the fridge for up to three days. 

When you’re ready to eat, reheat in the oven at 375 F for 8-12 minutes, or until it’s warmed through and the coating is crispy again. 

For quicker reheating, an air fryer will re-crisp your fillets in as little as five minutes!

If you liked this recipe, you’ll want to try these!

Looking to up your protein content in the tastiest way possible? Make these delicious, protein-packed meal ideas next:

• Lemon Feta Dill Meatballs
• Turkey Chili Recipe
• Healthy Chicken Lettuce Wraps
• Oven Baked Beef Tacos
• High Protein Buffalo Chicken Enchiladas

Recipe by Erin Antoniak and Photos by Bake and Bacon