Dijon Panko-Crusted Baked Salmon

This Dijon Panko-Crusted Baked Salmon is one of my favorite easy dinners to make at home. The salmon is coated in a flavorful Dijon mustard and crispy panko topping, then baked until perfectly tender and flaky. It's finished with a creamy lemon dill sauce that adds the perfect fresh, tangy flavor. Simple enough for a weeknight dinner but impressive enough to serve to guests with fun sides.

Ingredients

For the Salmon

• 4 salmon fillets (about 6 oz each)

• 2 tbsp Dijon mustard

• 1 tsp sweet paprika

• ¾ tsp kosher salt

• ½ tsp black pepper

• ½ cup panko breadcrumbs

• 2 tbsp grated Parmesan cheese

• 2 tbsp fresh dill, finely chopped

• Zest of 1 lemon

• 2 tbsp olive oil

For the Creamy Lemon Dill Sauce

• 1 tbsp olive oil

• 1 shallot, finely diced

• 2 garlic cloves, minced

• ⅓ cup chicken broth

• ½ cup heavy cream

• 2 tbsp fresh lemon juice

• 2 tbsp fresh dill, finely chopped

• Salt and pepper, to taste

Instructions

1. Prepare the Salmon

   Preheat your oven to 425°F and line a baking sheet with parchment paper.

   Pat the salmon dry and place skin-side down on the prepared baking sheet.

   In a small bowl, mix together the Dijon mustard, paprika, salt, and pepper. Spread evenly over the tops of the salmon fillets.

   In a separate bowl, combine the panko, Parmesan, dill, lemon zest, and olive oil. Toss until the breadcrumbs are evenly coated. Press the mixture onto the salmon, gently packing it down so it sticks.

   Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the topping is golden brown.

2. Make the Lemon Dill Sauce

   While the salmon bakes, heat olive oil in a skillet over medium heat.

   Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds.

   Pour in the chicken broth and simmer for 2–3 minutes until slightly reduced. Stir in the heavy cream and continue simmering for another 2–3 minutes until the sauce thickens slightly.

   Remove from heat and stir in the lemon juice and fresh dill. Season with salt and pepper to taste.

3. Serve

   Spoon the lemon dill sauce onto a serving platter or individual plates and place the salmon on top. Garnish with extra dill and lemon wedges.

   Serve with roasted potatoes, asparagus, green beans, or a simple arugula salad.

4. Enjoy!!!