Dill and Lemon Crusted Salmon Recipe

If you are looking for a dish that combines freshness, crunch, and a burst of bright flavors, you must try this Dill and Lemon Crusted Salmon. It’s a delightful way to elevate simple salmon fillets with a zesty lemon kick and fragrant dill, perfectly balanced by a crispy golden crust. Whether you want a quick weeknight dinner or a stunning plate to impress guests, this recipe thrills with its ease and vibrant taste that keeps everyone coming back for more.

this Recipe

Ingredients You’ll Need

The beauty of this Dill and Lemon Crusted Salmon lies in its simple but essential ingredients. Each one plays a special role, from the tangy zest of lemon adding brightness to the fresh dill infusing herbal notes, while the panko breadcrumbs provide that irresistible crunch on top.

• Salmon fillets (4 x 6 oz / 170 g each): Choose fresh, firm fillets for the best texture and flavor.
• Salt and black pepper, to taste: Seasonal basics that enhance the natural taste of salmon.
• Olive oil (2 tbsp): Helps achieve that perfect golden crust when drizzled over breadcrumbs.
• Dijon mustard (2 tbsp): Adds a subtle tang and helps the crust ingredients stick well.
• Garlic (2 cloves, minced): Brings warm, aromatic depth to the crust mixture.
• Lemon zest (from 1 lemon): A bright, citrusy punch that’s the heart of this dish’s flavor.
• Fresh dill (2 tbsp, chopped): Offers an herbal freshness that pairs beautifully with both lemon and fish.
• Panko breadcrumbs (¼ cup): Creates a crunchy texture topping that contrasts the tender salmon.
• Lemon wedges, for serving: For an extra squeeze of fresh lemon at the table.

How to Make Dill and Lemon Crusted Salmon

Step 1: Preheat the Oven

Start by setting your oven to 400°F (200°C). Lining a baking sheet with parchment paper ensures easy cleanup and prevents sticking, making the cooking process as smooth as possible.

Step 2: Prepare the Salmon

Dry each salmon fillet thoroughly with paper towels to help the seasoning stick better. Season lightly with salt and black pepper, then arrange the fillets skin-side down on the baking sheet for even cooking.

Step 3: Make the Crust Mixture

In a small bowl, whisk together Dijon mustard, minced garlic, lemon zest, and chopped dill. This flavorful mixture is the secret behind the distinct taste of Dill and Lemon Crusted Salmon, combining sharpness and herbaceous notes perfectly balanced.

Step 4: Add the Crust

Evenly spread the mustard-dill mixture over the top of each salmon fillet. Next, sprinkle the panko breadcrumbs on top, pressing gently so they adhere well. The final drizzle of olive oil will help the crust bake into a beautiful golden brown.

Step 5: Bake the Salmon

Bake the salmon for 12 to 15 minutes, depending on your oven and thickness of the fillets. The salmon should be cooked through, flaky, and the crust a crunchy, enticing golden topping that makes your mouth water just by looking at it.

How to Serve Dill and Lemon Crusted Salmon

Garnishes

Serve your Dill and Lemon Crusted Salmon with fresh lemon wedges to allow each diner to add an extra burst of citrus if desired. A small sprinkle of fresh dill on top adds beauty and an herbal fragrance right before serving.

Side Dishes

This dish pairs wonderfully with a variety of sides. Roasted seasonal vegetables bring heartiness, while fluffy rice or a fresh garden salad keeps the meal light and balanced. It’s a versatile salmon recipe that fits many mealtime moods.

Creative Ways to Present

For a more elegant presentation, serve salmon fillets on a bed of saffron-infused rice or alongside a creamy avocado and cucumber salad. Adding edible flowers or microgreens on top can provide a sophisticated flair that delights guests and makes dinner feel special.

Make Ahead and Storage

Storing Leftovers

After enjoying your Dill and Lemon Crusted Salmon, store any leftovers in an airtight container in the refrigerator. It’s best consumed within 2 days to maintain freshness and texture.

Freezing

You can freeze cooked salmon, but keep in mind the crust might soften upon thawing. Wrap tightly in plastic wrap and foil to prevent freezer burn, and consume within 1 month for optimal flavor.

Reheating

To reheat, place the salmon on a baking sheet and warm in a 300°F (150°C) oven until heated through. This method helps preserve the crust’s crunch better than a microwave, though a gentle microwave reheating is also possible if pressed for time.

FAQs

Can I use dried dill instead of fresh for the crust?

While fresh dill provides the best flavor and aroma for Dill and Lemon Crusted Salmon, dried dill can be used in a pinch. Use about half the amount since dried herbs are more concentrated, but fresh is always more vibrant.

Is it necessary to use panko breadcrumbs?

Panko breadcrumbs create the signature light, crispy texture of the crust. If you don’t have panko, you can use regular breadcrumbs, but expect a denser crust with less crunch.

Can I make this recipe without mustard?

The Dijon mustard helps the crust ingredients adhere to the salmon and adds subtle tang. If you prefer, you could substitute with mayonnaise or a thin layer of honey mustard, but the classic flavor balance might change slightly.

What is the best way to check if the salmon is cooked?

The salmon is done when it flakes easily with a fork and has turned opaque. Internal temperature should reach about 145°F (63°C) if you want to be precise.

Can I grill Dill and Lemon Crusted Salmon instead of baking?

Grilling is possible but can be tricky since the crust might fall off. If you want to grill, use a grill basket and apply the crust after grilling the salmon skin-side first to give it the best chance to hold on.

Final Thoughts

There is nothing quite like the satisfying flavor of Dill and Lemon Crusted Salmon to brighten up your meal rotation. It’s a dish that’s simple to prepare but feels special every time. I truly hope you give this recipe a try and share the joy it brings with friends and family, creating delicious memories around the table.