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.
Servings 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 is there's any bones stuck in the fillet. If you feel a small brick with your fingers, find the bone, and use a tweezer to pull out the bone.
- 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.