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Panko-Crusted Salmon with Creamy Dill Sauce Recipe

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4.3 from 60 reviews

This Panko Crusted Salmon with Creamy Dill Sauce is a flavorful and elegant dish featuring tender salmon fillets topped with a crispy panko, Parmesan, and fresh dill crust, baked to perfection. Served with a rich, tangy lemon-dill cream sauce, this recipe combines delicate textures and bright citrus notes, making it perfect for a special dinner or an impressive weeknight meal.

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 (for crust mixture)

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

  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, whisk together the Dijon mustard, sweet paprika, kosher salt, and cracked black pepper, then brush this mixture evenly over each salmon fillet.
  2. Make the panko crust: In a separate bowl, combine the Panko breadcrumbs, grated Parmesan, chopped dill, lemon zest, and 2 tablespoons of olive oil. Mix well—using your hands helps ensure the olive oil coats the breadcrumbs thoroughly. Evenly scatter this crust mixture over the salmon fillets and gently press it down to help it adhere.
  3. Bake the salmon: Place the baking sheet in the preheated oven and bake for 13 to 16 minutes, until the crust is golden brown and the salmon flakes easily with a fork. Cooking time depends 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 the minced shallots and garlic, cooking for about 2 minutes until softened. Pour in the chicken broth or white wine and gently simmer for 2 to 3 minutes until reduced slightly.
  5. Finish the sauce: Stir in the heavy cream and continue to simmer the sauce for another 2 to 3 minutes until it thickens. Remove from heat and stir in the fresh lemon juice and finely chopped dill. Season with kosher salt and cracked black pepper to taste.
  6. Assemble and serve: Pour the creamy lemon-dill sauce onto a serving platter with raised edges, and carefully arrange the baked salmon fillets on top. Alternatively, serve the sauce on the side for guests to spoon over each fillet. Garnish with extra lemon wedges if desired and serve immediately.

Notes

  • Use fresh dill for the best flavor, but dried dill may be substituted in a pinch (reduce quantity).
  • To make this dish gluten-free, use gluten-free breadcrumbs instead of Panko.
  • Ensure the salmon fillets are of even thickness to promote even baking.
  • The sauce can be made with dry white wine instead of chicken broth for a richer flavor.
  • For a lighter option, substitute half-and-half for heavy cream.

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