Crunchy Dill-Crusted Salmon

Being rhythmically challenged (Lisa does the cadaver dance whilst I’m susceptible to whip out the Elaine Benes “little kicks”), we shudder at whatever concerning the word “two-step.” That is, till now. Elegant and easy, this -step crusted salmon, the proper pairing of fish and dill, makes it effortless to keep the best tempo.

Crunchy Dill-Crusted Salmon
Crunchy Dill-Crusted Salmon


4 (6 oz) salmon fillets, skin removed
1/2 cup mayonnaise
2 tbsp coarse grain mustard
2 tbsp fresh lemon juice
2 tbsp chopped fresh dill
1 tbsp chopped fresh flat-leaf parsley
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/4 cup panko (Japanese breadcrumbs)
2 tbsp olive oil


1) Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Rinse salmon fillets and pat dry with a paper towel and set aside.

2) In a small bowl, combine mayonnaise, mustard, lemon juice, dill, parsley, lemon zest, salt, and pepper. Place panko crumbs in a shallow dish. Spread mayonnaise mixture over fish, coat in panko, lightly pressing to adhere. Place on a prepared baking sheet and drizzle each fillet with 1/2 tbsp olive oil. Bake 10 minutes, until the crumbs are golden and the fish is cooked through. Serve with lemon wedges.

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