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Panko Crusted Salmon with Creamy Dill Sauce Recipe

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3.9 from 11 reviews

  • Author: Lea
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

This delicious Panko Crusted Salmon with Creamy Dill Sauce features tender salmon fillets topped with a crispy, flavorful panko and parmesan crust, baked to perfection and served with a rich, tangy lemon-dill cream sauce. Perfect for an elegant weeknight dinner or special occasion, this recipe combines easy preparation with impressive taste and texture.

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

Lemon-Dill Sauce

  • 1 Tbsp. extra-virgin olive oil
  • 1/4 cup minced shallots
  • 1 garlic clove, minced
  • 1/3 cup chicken broth
  • 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. Line a baking sheet with parchment paper and arrange salmon fillets skin side down. In a small bowl, mix Dijon mustard, paprika, kosher salt, and cracked black pepper, then brush this mixture evenly over the top of each salmon fillet.
  2. Make the panko crust: In a separate bowl, combine Panko breadcrumbs, grated Parmesan, fresh dill, lemon zest, and 2 tablespoons of olive oil. Mix thoroughly, preferably with your hands, to ensure the oil coats the crumbs evenly. Scatter the panko mixture evenly over each salmon fillet and gently press it down to adhere well to the mustard-coated salmon.
  3. Bake the salmon: Place the baking sheet in the preheated oven and bake the salmon for approximately 13 to 16 minutes, depending on the thickness of the fillets. The crust should turn golden brown, and the salmon should flake easily with a fork.
  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 but not browned. Pour in the chicken broth and simmer gently for 2 to 3 minutes to reduce slightly. Stir in the heavy cream, then continue simmering for another 2 to 3 minutes until the sauce thickens. Finally, add the fresh lemon juice and chopped dill, seasoning with kosher salt and cracked black pepper to taste.
  5. Assemble and serve: Pour the creamy lemon-dill sauce onto a serving platter with raised edges to contain the sauce, then carefully arrange the baked salmon fillets on top. Alternatively, serve the sauce on the side to allow guests to spoon it over their servings as desired. Optionally, provide lemon wedges on the side for extra brightness.

Notes

  • Ensure the salmon fillets are evenly coated with mustard to help the panko crust stick properly.
  • Do not overbake the salmon to keep it moist and flaky inside.
  • Fresh dill is key to the bright flavor—avoid dried dill for best results.
  • The sauce can be prepared ahead and gently reheated before serving.
  • Use a lipped platter for serving to catch the creamy sauce and prevent spills.
  • This dish pairs well with steamed vegetables or a light salad.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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