Panko Crusted Salmon with Lemon-Dill Cream Sauce
Panko Crusted Salmon with Lemon-Dill Cream Sauce
Ingredients
For the Panko Crusted Salmon
- 4 salmon fillets, 6-ounce
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika, sweet
- as needed kosher salt
- as needed black pepper, freshly ground
- 1/2 cup Panko breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh dill, finely chopped, divided
For the Lemon-Dill Cream Sauce
- 3 tablespoons extra-virgin olive oil
- 1/4 cup shallots, minced
- 1 garlic clove, minced
- 1/3 cup chicken broth, or dry white wine
- 1/2 cup heavy cream
- 2 tablespoons lemon zest
- 2 tablespoons fresh dill, finely chopped, divided
- as needed kosher salt
- as needed black pepper, freshly ground
For Garnish (Optional)
- as needed lemon wedges
- as needed microgreens
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the 4 (6-ounce) salmon fillets on the prepared baking sheet.
⏱️ 1 min
- 3
In a small bowl, combine the 2 tablespoons of Dijon mustard and 1 teaspoon of sweet paprika. Brush this mixture evenly over the top surface of each salmon fillet. Season the salmon generously with kosher salt and freshly ground black pepper.
⏱️ 3 min
- 4
In a medium bowl, combine 1/2 cup of Panko breadcrumbs, 2 tablespoons of grated Parmesan cheese, 1 1/2 teaspoons of lemon zest, and 2 tablespoons of finely chopped fresh dill. Use your hands to mix these ingredients together until well combined.
⏱️ 3 min
- 5
Evenly press the Panko mixture onto the top surface of each salmon fillet, ensuring a generous and even coating.
⏱️ 2 min
- 6
Bake the salmon in the preheated oven for 12-15 minutes, or until the Panko topping is golden and crispy, and the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
⏱️ 15 min•🌡️ 400
- 7
While the salmon bakes, prepare the lemon-dill cream sauce. In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add 1/4 cup of minced shallots and cook, stirring occasionally, until softened, about 3-4 minutes.
⏱️ 4 min
- 8
Add 1 minced garlic clove to the skillet with the shallots and cook for an additional minute until fragrant.
⏱️ 1 min
- 9
Pour in 1/3 cup of chicken broth (or dry white wine). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a spatula.
⏱️ 2 min
- 10
Pour in 1/2 cup of heavy cream. Stir the sauce and bring it to a gentle simmer. Continue to simmer until the sauce thickens slightly to your desired consistency, about 3-5 minutes.
⏱️ 5 min
- 11
Stir in the remaining 2 tablespoons of lemon zest and 2 tablespoons of finely chopped fresh dill into the sauce. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 1 min
- 12
To serve, pour the warm lemon-dill cream sauce onto a serving platter or individual plates. Carefully transfer the baked Panko-crusted salmon fillets from the baking sheet and place them on top of the sauce. Drizzle additional sauce over the salmon as desired. Garnish with fresh lemon wedges and microgreens, if using.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Panko Crusted Salmon with Lemon-Dill Cream Sauce
For the Panko Crusted Salmon
- 4 salmon fillets, 6-ounce
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika, sweet
- as needed kosher salt
- as needed black pepper, freshly ground
- 1/2 cup Panko breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh dill, finely chopped, divided
For the Lemon-Dill Cream Sauce
- 3 tablespoons extra-virgin olive oil
- 1/4 cup shallots, minced
- 1 garlic clove, minced
- 1/3 cup chicken broth, or dry white wine
- 1/2 cup heavy cream
- 2 tablespoons lemon zest
- 2 tablespoons fresh dill, finely chopped, divided
- as needed kosher salt
- as needed black pepper, freshly ground
For Garnish (Optional)
- as needed lemon wedges
- as needed microgreens
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the 4 (6-ounce) salmon fillets on the prepared baking sheet.
⏱️ 1 min - 3
In a small bowl, combine the 2 tablespoons of Dijon mustard and 1 teaspoon of sweet paprika. Brush this mixture evenly over the top surface of each salmon fillet. Season the salmon generously with kosher salt and freshly ground black pepper.
⏱️ 3 min - 4
In a medium bowl, combine 1/2 cup of Panko breadcrumbs, 2 tablespoons of grated Parmesan cheese, 1 1/2 teaspoons of lemon zest, and 2 tablespoons of finely chopped fresh dill. Use your hands to mix these ingredients together until well combined.
⏱️ 3 min - 5
Evenly press the Panko mixture onto the top surface of each salmon fillet, ensuring a generous and even coating.
⏱️ 2 min - 6
Bake the salmon in the preheated oven for 12-15 minutes, or until the Panko topping is golden and crispy, and the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
⏱️ 15 min•🌡️ 400 - 7
While the salmon bakes, prepare the lemon-dill cream sauce. In a large skillet, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add 1/4 cup of minced shallots and cook, stirring occasionally, until softened, about 3-4 minutes.
⏱️ 4 min - 8
Add 1 minced garlic clove to the skillet with the shallots and cook for an additional minute until fragrant.
⏱️ 1 min - 9
Pour in 1/3 cup of chicken broth (or dry white wine). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a spatula.
⏱️ 2 min - 10
Pour in 1/2 cup of heavy cream. Stir the sauce and bring it to a gentle simmer. Continue to simmer until the sauce thickens slightly to your desired consistency, about 3-5 minutes.
⏱️ 5 min - 11
Stir in the remaining 2 tablespoons of lemon zest and 2 tablespoons of finely chopped fresh dill into the sauce. Season with kosher salt and freshly ground black pepper to taste.
⏱️ 1 min - 12
To serve, pour the warm lemon-dill cream sauce onto a serving platter or individual plates. Carefully transfer the baked Panko-crusted salmon fillets from the baking sheet and place them on top of the sauce. Drizzle additional sauce over the salmon as desired. Garnish with fresh lemon wedges and microgreens, if using.
⏱️ 2 min