Crispy Panko Crusted Baked Salmon

Panko crusted salmon with dill, mayonnaise, and lemons — this is the best baked salmon you will ever taste, and it requires only a handful of simple ingredients that probably already live in your kitchen.

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Hard to imagine that the best tasting baked salmon you’ll ever have only requires a few ingredients. Mediterranean inspired, you’ll absolutely love this salmon because it is fresh tasting, and no ingredient overpowers the natural great taste of salmon!

I’ve been using this recipe for a very long time. I’ve done teriyaki chicken, salmon with a butter creamy mushroom sauce, and even a fish and chip version with salmon! They were all amazing, but our family still comes back to this Panko Crusted Baked Salmon because it tastes great, it’s healthy, and so simple.

There’s something special about dill and salmon. These two ingredients pair so well together. My kids rarely like the taste of dill on its own, but they absolutely adore this recipe!

You have to try this recipe! Easy ingredients to find and even easier cooking once it’s baked in the oven. You can quickly make a gourmet salmon within a few minutes!

It’s crunchy, savoury, and citrusy. Great for the summer since salmon is more widely available and the citrus flavour really brings out summer vibes. Serve it alongside our fresh beet pasta for a vibrant dinner spread.

What is Panko?

Panko is a Japanese type of breadcrumb made only with dried white bread and no crust. It is not fried, but baked with an electric current. They are super crunchy and a staple in Japanese deep frying cuisine. They use it a lot as the final ingredient to roll food into before it goes into the deep fryer.

Whenever I can, I always choose panko over breadcrumbs. They have a cracker-like crispiness that breadcrumbs can’t mimic, and the taste is similar to fried food.

Why You Will Love This Recipe

• Delicious! It’s smooth, silky, and flakey on the inside with hints of lemon and dill flavour, and the outside is super crunchy and moist from the panko and mayonnaise.
• Summer dish: summer flavours are here! Fresh lemon with salmon is my favourite smell and taste of summer!
• Easy to make: whip the sauce together, marinate it on top of the fish, and put it in the oven. It’s really that simple!
• Minimal clean-up: that’s right, you’re not stuck with piles of dishes or spoons to wash!
• Healthy: the salmon is steamed in its own juice with lemon, dill, and mayonnaise while baking in the oven. There’s no excessive fat like butter or deep frying with lots of oil.

Ingredients

Salmon Fillet

I tend to buy my fresh salmon from Costco. The type I normally buy is salmon with the skin on. When the fish bakes in the oven, the skin at the bottom of the pan gets crispy and chewy — it’s one of the best parts.

Dill

Both fresh and dried dill work for this recipe. For dried dill use only 2 tsp. For fresh, use 1/4 cup. Dried dill is stronger in taste than fresh. Fresh dill gives you a brighter, more vibrant flavour, while dried dill delivers a more concentrated herby punch.

Panko Breadcrumbs

Panko breadcrumbs are the secret to the incredible crunch in this recipe. They create a light, airy crust that regular breadcrumbs cannot replicate. Make sure to drizzle a little oil over the panko before baking for the best golden colour.

Lemon

You will need both lemon juice and lemon zest for this recipe. Lemon juice adds the acidity while zest carries the bright citrus essential oils. A microplane zester makes this quick and easy.

Mayonnaise

The mayonnaise acts as the binding layer between the fish and the panko crust. It keeps the salmon moist during baking and creates that beautiful golden top. If you want to reduce calories, swap mayonnaise for plain Greek yogurt — it still comes out unbelievably crunchy.

Pro Tips for the Perfect Panko Salmon

Pro Tip 1: Run a Finger Along the Spine of the Salmon

Sometimes not all fish mongers are perfect at filleting fish. Running a finger along the spine of the fillet can help detect if there’s a bone stuck in the flesh. Trust me, you’ll feel it if you run across one.

Pro Tip 2: Salt the Fish First

Before you gather the marinade and slather it on the salmon, marinate the fillet with some salt first. This way the fish will absorb some of the salt and penetrate flavours into the flesh before the mayonnaise sauce.

Pro Tip 3: Trade Mayo for Natural Yogurt

You can lower the calories of this dish by trading mayonnaise with yogurt. It will still come out tasty and unbelievably crunchy.

Pro Tip 4: Steam Veggies Alongside the Salmon

Before you put the salmon in the oven, boil some vegetables for 5 minutes. Drain them and toss them on the side of the baking sheet with the salmon. Once the juice and sauce start to melt in the oven, the vegetables will soak up the sauce while they get crunchy in the oven. Use a quality rimmed baking sheet pan so none of those juices spill.

What Goes Well With This Panko Crusted Baked Salmon

• Baked potatoes: I love baked potato with this baked salmon. I especially love adding butter and extra sauce on top of the baked potato.
• Pesto salad: complete this Mediterranean dish with some pesto pasta salad. Best summer dish combo! Try our homemade pesto gnocchi as a side.
• White rice: sometimes plain white rice is the best way to taste the salmon. We love serving it with plain rice so we can later drizzle the burnt mayonnaise sauce on the rice.
• Salad: a green salad on the side is an effective way to eat healthy and lower calories.

Frequently Asked Questions

What temperature should I bake panko salmon at?

Bake at 375°F (190°C) with the rack in the middle of the oven. This temperature gives you a golden panko crust while keeping the salmon moist and flakey inside. Check at the 25-minute mark — the fish should flake easily with a fork when done.

Can I make this recipe ahead of time?

You can mix the mayonnaise sauce and store it in the fridge up to one day ahead. Spread it on the salmon and add the panko just before baking for the crispiest result.

Can I use frozen salmon for this recipe?

Yes! Thaw the salmon completely in the refrigerator overnight before using. Pat it very dry with paper towels before adding the marinade — excess moisture will prevent the panko from crisping up.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and the internal temperature reads 145°F (63°C). The flesh should be opaque throughout and the panko crust should be golden brown.

Can I use breadcrumbs instead of panko?

You can, but the result won’t be as crunchy. Panko creates a lighter, crispier crust because the crumbs are coarser and drier than regular breadcrumbs. If panko is unavailable, lightly toasted regular breadcrumbs are the best substitute.

Can I make this dairy-free?

This recipe is naturally dairy-free since it uses mayonnaise rather than butter or cream. Simply ensure your mayonnaise brand is dairy-free and you’re good to go.

Crispy Panko Crusted Baked Salmon

Panko crusted salmon with dill, mayonnaise, and lemons. The best baked salmon you will ever taste with a few simple ingredients. Print Recipe Pin RecipePrep Time:15 minsCook Time:25 minsCourse: Main CourseCuisine: AmericanKeyword: baked salmon, pankoServings: 6 people

Ingredients

• ½ kg fresh salmon fillet optional: with skin
• 1 tsp sea salt
• ½ cup mayonnaise
• 1 lemon on juice
• 1 lemon zest
• 1 tsp sea salt
• 2 tsp dried dill or ¼ cup fresh ¾ chopped dill
• black pepper
• ½-¾ cup panko
• oil
• ½ lemon sliced
• parsley chopped

Instructions

• Wash the salmon fillet and pat dry with paper towels.
• Run your finger along the spine of the fillet to check if there are any bones stuck in the fillet. If you feel a small bone with your fingers, use a tweezer to pull it out.
• Sprinkle salt both sides of the fish and let it sit for 10 minutes.
• Meanwhile combine mayonnaise, lemon juice, lemon zest, salt, dill, and pepper in a bowl. Mix well.
• Preheat oven to 375°F with the rack in the middle.
• Take a baking sheet out and lay a parchment paper on top that fits the fish fillet.
• Lay the salmon on top with the skin down.
• Generously spread the mayonnaise mixture on top of the fillet. Cover all areas.
• Sprinkle the panko over the mayonnaise. Give a quick drizzle of oil on top.
• Bake the fish for 25-30 minutes in the oven. Serve with lemon slices and parsley on top.