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Panko Crusted Salmon with Creamy Dill Sauce Recipe

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4.2 from 9 reviews

This Panko Crusted Salmon with Creamy Dill Sauce is a quick and elegant dish perfect for a healthy weeknight dinner or special occasion. Crispy panko and parmesan topping contrasts beautifully with tender, flaky salmon while a luscious lemon-dill cream sauce adds fresh, zesty flavor. Ready in 40 minutes, this recipe balances savory, tangy, and herbaceous elements for a restaurant-quality experience at home.

  • Total Time: 40 minutes
  • Yield: 4 servings

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

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. Line a baking sheet with parchment paper and arrange the salmon fillets skin side down. In a small bowl, mix Dijon mustard, paprika, kosher salt, and cracked black pepper. Brush this mixture evenly over the top of each salmon fillet.
  2. Make the Panko Crust: In a separate bowl, combine the Panko breadcrumbs, grated Parmesan, fresh dill, lemon zest, and 2 tablespoons of olive oil. Mix thoroughly, ideally by hand, so the oil coats the breadcrumbs evenly. Evenly scatter this topping over the mustard-coated salmon, gently pressing it down so it adheres well.
  3. Bake the Salmon: Place the baking sheet in the oven and bake the salmon until the crust is golden brown and the fish flakes easily with a fork, approximately 13 to 16 minutes depending on the fillets’ thickness.
  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 let it simmer for 2 to 3 minutes until slightly reduced.
  5. Finish the Sauce: Add the heavy cream to the skillet and simmer for another 2 to 3 minutes until the sauce thickens. Stir in fresh lemon juice and chopped dill. Season with salt and pepper to taste.
  6. Serve: Pour the creamy dill sauce onto a serving platter or individual plates. Arrange the baked salmon fillets on top. Optionally, serve with extra lemon wedges on the side for added brightness.

Notes

  • Use skin-on salmon fillets for easier handling and to keep the fish moist during baking.
  • To make this dish dairy-free, substitute the heavy cream with coconut cream and omit the Parmesan cheese in the crust.
  • If you prefer a tangier crust, add a teaspoon of lemon juice to the panko mixture before applying the crust.
  • Chicken broth can be replaced with dry white wine or vegetable broth for a different flavor profile.
  • Ensure the panko crust is pressed firmly on the salmon to prevent it from falling off during baking.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

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