If you’re searching for a vibrant and foolproof way to transform your weeknight dinner, look no further than this Dill and Lemon Crusted Salmon. This recipe combines juicy salmon fillets with a bright, herby crust that bursts with fresh dill, tangy lemon zest, crispy panko, and a sprinkle of Parmesan. In under half an hour, you’ll have a showstopping meal that feels special enough for guests, but is refreshingly easy to make—even after a long day.
Ingredients You’ll Need
The beauty of Dill and Lemon Crusted Salmon lies in its simplicity. Each ingredient has a clear role, coming together to highlight the natural flavors of the fish while adding irresistible crunch and zest. Here’s what you’ll need and how it all fits together:
- Salmon fillets: Opt for center-cut fillets for even cooking; these form the tender, succulent base of your dish.
- Olive oil: Drizzled over the fish, it locks in moisture and ensures the crust adheres perfectly.
- Fresh dill: This brings a fresh, aromatic punch—nothing says spring and summer quite like dill with salmon.
- Lemon zest: Adds lively citrus flavor and brightness that cuts through the richness of the salmon.
- Panko breadcrumbs: Japanese-style breadcrumbs make the topping ultra-crispy and satisfying.
- Grated Parmesan cheese: Boosts the flavor with a savory, umami note and helps brown the topping.
- Salt and black pepper: Season to taste; they enhance every ingredient and bring the flavors into balance.
- Lemon wedges: Essential for squeezing over the finished dish—fresh lemon juice wakes up all the flavors.
How to Make Dill and Lemon Crusted Salmon
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step ensures your fish cooks evenly and makes clean-up a dream, so don’t skip the parchment!
Step 2: Prepare the Crisp, Flavorful Crust
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped fresh dill, and lemon zest. Mix them well so every bite gets a little bit of everything—herbs, zest, and cheese unite for a beautifully balanced crust.
Step 3: Get Your Salmon Ready
Pat each salmon fillet dry with paper towels for the best texture. Place them on your prepared sheet, then drizzle each fillet with olive oil. Now, season generously with salt and freshly ground black pepper; this simple step sets up the salmon for maximum flavor.
Step 4: Apply the Dill and Lemon Crust
Take your breadcrumb mixture and press a generous layer onto the top of each salmon fillet. Gently press with your fingers to help the crust stay put; this will help it turn golden and stay crisp in the oven.
Step 5: Bake Until Perfect
Slide the baking sheet into your preheated oven. Bake for 12–15 minutes, until the salmon is just cooked through and the crust has taken on a gorgeous golden hue. The smell of the dill, lemon, and Parmesan will start to fill your kitchen—trust me, it’s irresistible.
Step 6: Serve and Enjoy
Serve the salmon immediately, topped with a generous squeeze from those fresh lemon wedges. The burst of tangy juice lifts all the flavors—don’t skip it! The result is a Dill and Lemon Crusted Salmon that’s as beautiful on the plate as it is on your palate.
How to Serve Dill and Lemon Crusted Salmon
Garnishes
A few thoughtful garnishes make a world of difference. Try sprinkling extra chopped fresh dill over the top for a pop of green and a final hit of herbaceousness. Lemon slices or a dusting of lemon zest add freshness and color—plus, they echo the flavors inside the crust.
Side Dishes
Dill and Lemon Crusted Salmon pairs beautifully with roasted vegetables, fluffy pilaf rice, or a simple green salad tossed with olive oil and more lemon juice. For a heartier meal, creamy mashed potatoes or a nutty quinoa salad make excellent companions, soaking up the juices and complimenting the crispy topping.
Creative Ways to Present
For a stunning presentation, place each fillet atop a bed of arugula or spiralized zucchini noodles, then scatter microgreens or edible flowers for a restaurant-worthy look. If you’re hosting, serve each portion in parchment paper (en papillote) to create a sense of occasion and keep everything moist.
Make Ahead and Storage
Storing Leftovers
If you have extra Dill and Lemon Crusted Salmon, allow it to cool, then store in an airtight container in the fridge for up to two days. The crust will soften a bit, but the flavors deepen and mingle overnight, making leftovers quite delightful.
Freezing
Dill and Lemon Crusted Salmon is best enjoyed fresh, but if you must freeze it, wrap each fillet snugly in foil and freeze for up to one month. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To revive the crispy crust, reheat the salmon in a 350°F (175°C) oven for 10–12 minutes until heated through. Skip the microwave if you can—it will make the topping soggy. A quick stint under the broiler at the end can help restore some crunch.
FAQs
Can I make Dill and Lemon Crusted Salmon with frozen salmon?
Absolutely! Just be sure to thaw the fillets completely and pat them dry before proceeding—excess moisture can make the crust soggy.
Can I substitute dried dill if I don’t have fresh?
You can, though the flavor will be a little different. Use about one-third the amount, since dried herbs are more potent, and mix it well into the crust.
What can I use instead of panko breadcrumbs?
If you don’t have panko, regular breadcrumbs work in a pinch, though the crust won’t be quite as light and crispy. Crushed crackers or matzo make excellent substitutes as well.
Is it possible to make this dairy-free?
Definitely! Swap the Parmesan for a dairy-free alternative or simply omit it; you’ll still get plenty of flavor from the dill and lemon zest.
How do I know when the salmon is cooked through?
Look for the flesh to turn opaque and flake easily with a fork. A food thermometer should register 145°F (63°C) in the thickest part of the fillet for perfectly cooked salmon.
Final Thoughts
This Dill and Lemon Crusted Salmon is one of those dishes that never fails to impress, whether you’re feeding family or friends. Every bite is bright, herby, and indulgent, yet the process couldn’t be easier. Give it a try and bring a little restaurant magic to your own kitchen tonight!
