If you love a flavorful, vibrant seafood dinner that looks straight out of a restaurant kitchen (but takes almost no effort at all), Dill and Lemon Crusted Salmon is about to become your new weeknight hero. This dish is my go-to whenever I want something that feels special yet is incredibly easy to pull together: juicy salmon fillets get a golden crust of fresh dill, bright lemon zest, savory Parmesan, and crunchy panko, making every bite pop with vivid flavor and texture. You end up with moist, tender fish topped with an herby, citrusy crunch—served simply with lemon wedges, it’s a total crowd-pleaser.
Ingredients You’ll Need
One of the best parts about Dill and Lemon Crusted Salmon is how a handful of simple, vibrant ingredients work together to create such a memorable meal. Every component adds something special to the taste, texture, or visual appeal!
- Salmon fillets: Go for fresh, boneless portions if you can for perfectly flaky salmon.
- Olive oil: Drizzling a bit of good olive oil keeps the salmon moist and adds subtle fruitiness.
- Fresh dill: The star herb here—dill brings a grassy, lightly anise flavor that brightens the whole dish.
- Lemon zest: Don’t skip the zest—it infuses the crust with intense citrus aroma without any bitterness.
- Panko breadcrumbs: These Japanese-style breadcrumbs create the ultimate light, crisp topping.
- Grated Parmesan cheese: Parmesan adds salty umami depth and helps the crust brown beautifully.
- Salt and black pepper: Essential for bringing out every flavor without overpowering the dish.
- Lemon wedges, for serving: A final squeeze of lemon at the table makes everything sing.
How to Make Dill and Lemon Crusted Salmon
Step 1: Preheat the Oven
Start by getting your oven nice and hot—preheat it to 400°F (200°C) and line a baking sheet with parchment paper. This ensures your salmon cooks evenly and makes cleanup a breeze. That extra-high heat will give your panko crust that irresistible crunch.
Step 2: Prepare the Crust
In a small bowl, mix your panko breadcrumbs, Parmesan cheese, freshly chopped dill, and all the fragrant zest from a lemon. Stir everything together until it’s evenly distributed; you want every bite to have that lemony-herby flavor. This crust is what makes Dill and Lemon Crusted Salmon truly shine!
Step 3: Prepare the Salmon
Pat each salmon fillet dry with a paper towel—this helps the crust stay crisp rather than soggy. Drizzle with the olive oil, then season all over with salt and black pepper. The olive oil also helps the flavorful crust stick to the salmon.
Step 4: Top with Crust
Now for the fun part: press the panko-dill-lemon mixture evenly on top of each salmon fillet. You want a generous layer on each piece—the more, the merrier! Pat it down gently so it adheres without compacting it too tightly.
Step 5: Bake the Salmon
Transfer the crusted fillets to your prepared baking sheet. Bake for 12–15 minutes; the exact time depends on your salmon’s thickness. You’re looking for a beautiful golden crust, and the salmon should flake easily but stay juicy in the center.
Step 6: Serve
Serve Dill and Lemon Crusted Salmon immediately, garnished with fresh lemon wedges on the side. The zesty squeeze on top just before eating brings all the flavors to life. Pair with your favorite sides for a meal that wows with almost no stress!
How to Serve Dill and Lemon Crusted Salmon
Garnishes
A handful of chopped fresh dill, a few extra lemon wedges, or even a sprinkle of finely grated Parmesan are wonderful finishing touches. A little greenery and a hint of citrus on the plate really take this dish from homey to restaurant-worthy—and make every bite just a little more lively.
Side Dishes
Dill and Lemon Crusted Salmon pairs beautifully with all sorts of sides. Think fluffy white rice, a tangle of garlicky sautéed greens, or simply roasted asparagus. If you’re in a Mediterranean mood, try it with a cold tabbouleh or cucumber salad for ultimate refreshment.
Creative Ways to Present
For dinner parties, try serving your salmon fillets atop a bed of fluffy couscous with a scatter of microgreens for a pretty contrast. Or, slice the salmon to place atop crusty toasted baguette rounds for a unique appetizer. Dill and Lemon Crusted Salmon is flexible enough for family dinners or special celebrations!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though this Dill and Lemon Crusted Salmon tends to disappear fast!), store cooled fillets in an airtight container in the refrigerator. They’ll keep well for up to two days without losing flavor; just keep them as dry as possible so the crust stays a little crisp.
Freezing
To freeze, wrap each fillet tightly in parchment and place in a freezer-safe bag or container. Dill and Lemon Crusted Salmon will freeze nicely for up to a month, though the crust will soften a little. For best results, thaw overnight in the fridge before reheating.
Reheating
For crispy leftovers, reheat salmon fillets in a 325°F (165°C) oven for about 10 minutes, uncovered. This brings back some crust texture and keeps the salmon moist. Avoid microwaving if possible, as it tends to make the crust soggy and the fish overcooked.
FAQs
Can I use dried dill instead of fresh?
Fresh dill lends a much brighter flavor and better texture to the crust, but if you only have dried on hand, use about one-third the amount and mix it into the crust. Just note the flavor will be a little more muted.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs in a pinch, but the crust won’t be quite as light or crispy. If you want a more rustic result, try crushing some crackers or using day-old toasted bread pulsed in a food processor.
Is there a way to make this dish gluten-free?
Absolutely! Substitute the panko breadcrumbs for your favorite gluten-free version or use ground almonds for a nutty twist. The rest of this Dill and Lemon Crusted Salmon recipe is naturally gluten-free.
What’s the best way to tell when the salmon is done?
Look for the crust to turn golden brown and for the salmon to flake easily with a fork. The internal temperature should reach 145°F (63°C) for perfectly cooked, juicy salmon.
Can I prepare this ahead for a party?
Yes! You can prep the salmon with its crust and refrigerate on a tray for up to 4 hours before baking. Just let it sit at room temperature a few minutes before putting it in the hot oven for even cooking.
Final Thoughts
I hope you’ll find Dill and Lemon Crusted Salmon as delightful and reliable as I do. Whether you’re making it for a quick dinner or inviting friends over to impress, this dish never fails to deliver on flavor or looks. Give it a try—you may just find yourself adding it to your regular dinner rotation!