I am exhausted, ya’ll! Back to back flights from NYC to Texas to Florida within 2 days then FL back home within 2 days is a lot. I got back Sunday night and immediately went to bed. I slept for about 10 hours but it just still doesn’t feel like enough.
Haha! It’s only Tuesday and so I can take some time this week to get some sleep back into my sleep bank. Especially since the kiddos schools are closed now for the next few weeks because of everything that is going on.
Homeschooling is going to be tough but at least I don’t have to get up at 6am to get them ready for school. Just trying to look on the bright side of things.
Anyway, today I’m bringing you a delicious salmon recipe – dijon herb panko crusted salmon. I love a good panko crusting and this salmon recipe fits the bill perfectly. Then you top if off with some deliciously creamy dill sauce. Yum!
My mouth is just watering thinking about it again.
Any fish dish is going to cook super-fast so most of the time it takes here is prep and making the dill sauce.
Start by preheating the oven and lining your baking sheet with parchment or foil. Or neither. I like doing that because it makes for easier and less cleanup.
If you’re using foil, spray it with nonstick cooking spray first. Then place the salmon skin-side down on the baking sheet and season with salt and pepper.
Cook the salmon for 10-12 minutes until it just starts to flake with a fork in the center of the fish.
While you’re waiting for your oven to preheat and the salmon to cook, you can make the panko crusting so it’s ready and also the dill sauce.
Make the panko crusting by mixing the panko, parsley, thyme, oil, and dijon mustard in a small bowl. Stir to combine well. After the fish has cooked for 10-12 minutes, scoop it evenly over the top of the fish and press to adhere.
Heat the broiler and place the fish back into the oven for 1-2 minutes to toast the panko and crisp it up a bit.
To make the dill sauce, add Greek yogurt, fresh dill, milk, and red wine vinegar to a small bowl. Whisk thoroughly to combine. Spoon over salmon or serve on the side as a dipping. Either way you cannot go wrong.
I would actually highly recommend that you make the dill sauce a little ahead of time and place it in the fridge until dinner. Having it sit for an hour or so will let the dill and greek yogurt flavors to meld together giving you a better flavor.
However, you are free to make it whenever you would like. Either way it will be delicious.
Cut the fish into your desired number of pieces and serve.
You can also make this with small salmon filets instead of the whole large fish. Just adjust your cooking time accordingly so you fish does not come out over-done or under done.
Technically I can call this a one-pan meal because you’re only using one pan to cook. Who doesn’t love that?
Dijon Herb Panko Crusted Salmon
- 2 lb wild caught salmon filet
- 1/2 cup panko breadcrumbs
- 2 Tbsp fresh flat-leaf parsley chopped
- 2 tsp fresh thyme chopped
- 2 Tbsp canola oil
- 2 tsp Dijon mustard
- 1/4 cup plain Greek yogurt
- 4 tsp fresh dill chopped
- 1 Tbsp milk
- 2 tsp red wine vinegar
- Preheat oven to 450° F and line baking sheet with parchment paper or aluminum foil sprayed with non-stick cooking spray.
- Place salmon filet, skin-side down on baking sheet and season with salt and pepper.
- Bake at 450°F for 10 minutes or until desired doneness is reached; about when the fish flakes easily in the center with a fork.
- Remove from oven and heat the broiler.
- Meanwhile, in a medium mixing bowl, add panko breadcrumbs, fresh parsley, thyme, oil, and dijon mustard. Stir to combine.
- Spoon mixture evenly over top of fish, pressing into to skin to adhere.
- Place pan in oven and broil for 1-2 minutes until panko is golden brown and crispy.
- Remove from oven and let rest for about 5 minutes. Cut filet into desired number of pieces and serve with dill sauce spooned over top.
- In a small bowl, combine Greek yogurt, fresh dill, milk, and red wine vinegar. Whisk to combine.
- Serve immediately spooned over salmon.