Panko-Crusted Salmon with Dill and Lemon
Jan and Colin were coming for supper. I wanted to make something that didn’t take long to put together, but looked and tasted delicious. I discovered this recipe for Panko-Crusted Salmon with Dill and Lemon in my collection and it was perfect! Quick and easy – very necessary after working all day at SoSensational Towers – and totally yummy!
4 thick salmon fillets
1/3 cup mayonnaise
2 1/2 tablespoons minced fresh dill or dried dill*
2 teaspoons lemon zest (from 2 large lemons)
1/2 teaspoon salt
1/2 cup Panko bread crumbs
- Heat the oven to 425°F (180°C Circotherm, 220°C Conventional centigrade).
- Place baking parchment on a flat oven tray and lay the salmon fillets skin-side down.
- Pat the salmon fillets dry with a paper towel.
- In a small bowl, mix together the mayonnaise, minced dill, lemon zest, and salt. (*I used dried dill, made the topping and popped it in the fridge for half an hour or so before putting it on the fish to give the flavours time to develop together).
- Spoon the mayonnaise mixture over the salmon, using the back of the spoon to spread it evenly and coat the surface of the salmon.
- Sprinkle the Panko crumbs generously over the top of each fillet.
- Bake for 10 to 15 minutes, until the salmon is just under done.
- Pop the salmon under the grill for 1 minute to toast the Panko and finish cooking.
- The dish is ready when the Panko is golden, the crust is bubbling, and the salmon flakes easily with a fork.
Serve hot or room temperature. Do not refrigerate since the Panko will lose its crispness.
The Panko-Crusted Salmon with Dill and Lemon recipe serves 4 but you can increase the topping for more portions.
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