Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Dijon Herb Panko Crusted Salmon
Super simple baked salmon topped with a dijon mustard and herb panko crust that is broiled to crisp and topped with a creamy dill sauce.
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Yield
6
servings
5
from
3
votes
Ingredients
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
Dill Sauce
1/4
cup
plain Greek yogurt
4
tsp
fresh dill
chopped
1
Tbsp
milk
2
tsp
red wine vinegar
Instructions
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.
For Dill Sauce
In a small bowl, combine Greek yogurt, fresh dill, milk, and red wine vinegar. Whisk to combine.
Serve immediately spooned over salmon.
Recipe by
Jennifer Meyering
https://jennifermeyering.com/dijon-herb-panko-crusted-salmon/
All images & content are copyright ©
Jennifer Meyering
. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!