Dill and Lemon Crusted Salmon is more than just a mouthwatering meal; it’s a celebration of vibrant flavors and simple, wholesome cooking. This recipe delivers perfectly cooked salmon dressed in a crisp, fragrant crust bursting with the brightness of lemon and the freshness of dill. Whether you’re planning a weeknight dinner or impressing guests, this dish comes together effortlessly but tastes as if you spent hours in the kitchen.
Ingredients You’ll Need
The ingredients for Dill and Lemon Crusted Salmon are refreshingly straightforward, yet every single one plays a starring role in the finished flavor and irresistible texture. Each adds either a pop of color, a burst of zest, or that impossible-to-resist crunchy bite on top.
- Salmon fillets: Fresh, high-quality salmon is key for a tender, flaky result every time.
- Olive oil: Brushing the fillets with olive oil keeps the salmon moist during baking and helps the crust adhere.
- Salt & pepper: A dash of seasoning enhances the salmon’s natural rich flavor without overpowering the dish.
- Panko breadcrumbs: Panko creates a delightfully crunchy topping—far superior to regular breadcrumbs for this crust.
- Fresh dill, chopped: The herbaceous kick from dill makes this crust irresistibly fragrant and fresh.
- Lemon zest: Zest adds bright, zippy notes of citrus that pair perfectly with salmon and dill.
- Garlic, minced: Just one clove goes a long way, adding warmth and depth to the crust.
- Parmesan cheese, grated: A bit of Parmesan binds the crust and gives a nutty, savory edge.
- Butter, melted: Melted butter brings the crust together and helps it bake up golden and crisp.
- Lemon wedges (for garnish): Squeezing lemon at the table gives a final boost of tangy flavor.
- Extra fresh dill (for garnish): A sprinkle on top makes each plate pop with color and freshness.
How to Make Dill and Lemon Crusted Salmon
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). A hot oven ensures your fillets cook quickly and the crust gets that signature golden crunch. Line a baking sheet with parchment paper or lightly grease it to make cleanup a breeze and to prevent sticking.
Step 2: Prepare the Salmon
Lay the salmon fillets, skin-side down, on your prepared baking sheet. Brush each fillet generously with olive oil, getting into every nook and cranny so the fish stays luscious as it bakes. Sprinkle salt and pepper over each piece, seasoning well but not masking the natural flavors.
Step 3: Make the Dill Lemon Crust
In a mixing bowl, combine the panko breadcrumbs, freshly chopped dill, lively lemon zest, minced garlic, grated Parmesan cheese, and melted butter. Stir everything together until the panko is evenly coated, and the ingredients are nicely combined—this is where the magic happens for Dill and Lemon Crusted Salmon.
Step 4: Crust the Salmon
Take the crust mixture and gently press it onto the top of each salmon fillet, making sure to cover each one with a generous, even layer. Packing the crust firmly ensures it stays put and crisps up perfectly in the oven.
Step 5: Bake the Salmon
Slide your baking sheet into the hot oven and bake for 12 to 15 minutes. The salmon cooks through while the Dill and Lemon Crusted Salmon gains a beautiful, golden topping. When the crust is crisp and the salmon just flakes with a fork, you’re ready to plate up.
Step 6: Garnish and Serve
Garnish each fillet with lemon wedges and an extra flourish of fresh dill. If you’re lucky enough to have a few edible flowers or thinly sliced radishes, they’d make a beautiful addition to the plate as well.
How to Serve Dill and Lemon Crusted Salmon
Garnishes
The right garnish does more than simply make your plate look appealing—it heightens the freshness and flavors of the whole dish. Squeeze a juicy lemon wedge over the crust to awaken all those lovely herbal and citrus notes. A scattering of freshly chopped dill elevates the look and aroma with a burst of green.
Side Dishes
You have plenty of tasty options to round out Dill and Lemon Crusted Salmon. Try serving it alongside fluffy jasmine rice, a vibrant quinoa pilaf, or creamy mashed potatoes. For a lighter touch, roasted asparagus or a crisp garden salad with a lemony vinaigrette is perfection.
Creative Ways to Present
If you want to dazzle dinner guests, slice the fillets into smaller pieces and arrange them over a bed of greens for a fancy appetizer. Or, serve the salmon over herbed couscous with extra lemon zest sprinkled on top for a burst of color. Even atop toast points or inside a lightly toasted baguette, the Dill and Lemon Crusted Salmon makes for a chic open-faced sandwich.
Make Ahead and Storage
Storing Leftovers
To store leftover salmon, let it cool completely first. Place fillets in an airtight container and refrigerate for up to 2 days. The crust might soften a bit, but the flavors will still shine when you’re ready to enjoy it again.
Freezing
Dill and Lemon Crusted Salmon freezes surprisingly well. Place cooled fillets on a sheet tray to freeze individually before transferring to a freezer bag or container. They’ll stay tasty for up to a month. Thaw overnight in the refrigerator before reheating.
Reheating
To bring your leftovers back to life, preheat your oven to 350°F (175°C). Place the salmon on a baking sheet and warm for 8 to 10 minutes, uncovered, so the crust crisps up again. Avoid microwaving, as it can make the crust soggy and overcook the fish inside.
FAQs
Can I use dried dill instead of fresh?
Fresh dill imparts a vibrant flavor and gorgeous color, but in a pinch, you can use dried—just cut the amount in half, as dried herbs are more concentrated. Your Dill and Lemon Crusted Salmon will still have that herby goodness, though the aroma may be milder.
What’s the best way to check if my salmon is done?
The salmon is perfectly cooked when it flakes easily with a fork and looks opaque throughout. The panko crust should be golden and crisp. Cooking times may vary slightly depending on fillet thickness, so keep an eye on it as you bake.
Can I make this recipe with another type of fish?
Absolutely! Dill and Lemon Crusted Salmon works beautifully with other hearty fish such as cod, halibut, or trout. Just keep an eye on cooking times, as thinner fillets may need less time to avoid overcooking.
Can I prepare the crust mixture ahead of time?
You sure can! Mix up the panko, herbs, cheese, and seasonings ahead and store in an airtight container in the fridge for up to two days. Add the melted butter and press onto your salmon right before baking for the best texture.
How can I make this recipe gluten-free?
No problem—simply swap in your favorite gluten-free panko or breadcrumbs. Everything else in the Dill and Lemon Crusted Salmon recipe is naturally gluten-free, so it’s an easy adaptation.
Final Thoughts
With its crisp, zesty crust and buttery, tender salmon, Dill and Lemon Crusted Salmon truly deserves a place in your regular dinner rotation. Try it once, and you’ll be hooked on the stunning balance of bright herbs, lemon, and savory crunch. Gather your favorites, turn on the oven, and enjoy a beautiful meal you’ll want to make again and again!