Dill and Lemon Crusted Salmon Recipe

If you’re searching for a vibrant dish that balances bright citrus notes with fresh herbs and a satisfyingly crunchy topping, then you absolutely have to try this Dill and Lemon Crusted Salmon. This dish brings together tender, flaky salmon fillets with a golden crust bursting with fresh dill and zesty lemon, creating a flavor combo that feels both light and luxurious. Whether you’re cooking for a special dinner or just want to elevate your weeknight meals, this recipe adds a fresh twist to classic salmon, making it an instant crowd-pleaser. Trust me, once you try this Dill and Lemon Crusted Salmon, it will quickly become a beloved favorite in your kitchen.

Ingredients You’ll Need

All the ingredients here are straightforward but play crucial roles in building the perfect texture and flavor profile for this salmon dish. Each element enhances the fish in its own way, from the crispy crunch of panko to the bright pop of lemon zest and the herbal freshness of dill.

• Salmon fillets (6–8 oz each): Choose fresh, high-quality fillets to ensure tender, juicy results.
• Olive oil or melted butter (2 tablespoons): Helps the crust adhere and adds rich moisture during baking.
• Panko breadcrumbs (1/4 cup): Provides the irresistible golden crunch on top.
• Fresh dill, chopped (2 tablespoons) or dried dill (1 tablespoon): Brings that signature herbaceous brightness to the crust.
• Zest of 1 lemon: Adds vibrant citrus flavor that wakes up the salmon.
• Garlic powder (1 teaspoon): Infuses a mild, savory background note that complements the herbs.
• Salt and black pepper, to taste: Essential seasoning to enhance all the other flavors.
• Lemon wedges, for serving: A fresh squeeze right before eating brightens every bite.

How to Make Dill and Lemon Crusted Salmon

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. This sets you up for an easy cleanup while ensuring the salmon doesn’t stick, letting the crust crisp perfectly without burning.

Step 2: Prepare the Crust

In a small bowl, mix together the panko breadcrumbs, fresh dill, lemon zest, garlic powder, salt, and pepper. This herbaceous and tangy breadcrumb mixture forms the magic crust. Next, brush each salmon fillet generously with olive oil or melted butter—this not only locks in moisture but helps the topping stick beautifully. Press the crumb mixture firmly onto the top of each fillet, creating an even, flavorful coating that will toast to golden perfection.

Step 3: Bake the Salmon

Place the coated salmon fillets on the lined baking sheet and bake them for 12 to 15 minutes. You’ll know they’re done when the salmon turns fully opaque and flakes easily with a fork, and the crust develops a gorgeous golden brown hue. The baking time is just enough to keep the fish moist inside while crisping up the crust outside.

Step 4: Serve

Serve your Dill and Lemon Crusted Salmon immediately with fresh lemon wedges for squeezing on top. The extra lemon juice adds a burst of freshness that perfectly complements the herbal crust and rich fish. This dish pairs beautifully with simple, fresh sides or roasted vegetables to keep things light and balanced.

How to Serve Dill and Lemon Crusted Salmon

Garnishes

A few sprigs of fresh dill on top elevate the presentation and reinforce that fresh herb flavor. A couple of lemon wedges not only look lovely but invite guests to add a final zing of citrus. If you want to jazz things up a touch more, consider a drizzle of high-quality extra virgin olive oil or a sprinkle of flaky sea salt for that subtle crunch and gloss.

Side Dishes

Dill and Lemon Crusted Salmon shines brightest when paired with simple, clean sides that don’t compete with its lively flavors. Think roasted asparagus or green beans tossed in olive oil and garlic, a fluffy quinoa salad with fresh herbs, or a delicate rice pilaf. Even a crisp, refreshing garden salad with cucumber and tomato makes a crisp, vibrant partner to this dish’s rich texture and flavor.

Creative Ways to Present

For a more festive or elegant presentation, try plating the salmon atop a bed of creamy mashed potatoes or alongside a bright carrot and fennel slaw. Serving in shallow bowls with a light dill-yogurt sauce drizzled over the top creates a restaurant-worthy look and adds a cooling contrast. You can also serve family-style on a large platter with lemon wedges sprinkled throughout for sharing.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, refrigerate the salmon in an airtight container within two hours of cooking. It’s best enjoyed within 1 to 2 days for freshness and optimal flavor. Keep the crust intact by storing carefully to avoid sogginess.

Freezing

This dish isn’t the best candidate for freezing once baked because the crust can lose its crispness. However, you can freeze the salmon fillets raw with the crust mixture applied tightly wrapped in plastic wrap and foil. Thaw in the refrigerator overnight before baking fresh for best results.

Reheating

To reheat leftover Dill and Lemon Crusted Salmon, use a low oven setting (around 275°F or 135°C) to warm gently without drying out the fish. Place it on a baking sheet lined with foil and heat for about 10 to 15 minutes, keeping an eye on the crust so it doesn’t burn. Avoid microwaving, which can make the crust soggy and the fish rubbery.

FAQs

Can I use dried dill instead of fresh dill?

Absolutely. While fresh dill imparts a more vibrant and bright flavor, dried dill works well too. Use about half the amount of dried dill called for in the recipe, as it is more concentrated.

What type of salmon is best for this recipe?

Wild-caught salmon like sockeye or king salmon offers great flavor and texture for this dish. However, farmed Atlantic salmon also works well if wild options aren’t available. Just look for thick fillets with firm flesh.

Can I make the crust without panko breadcrumbs?

If panko isn’t on hand, you can substitute with regular breadcrumbs or crushed crackers. Panko offers extra crunch, but stale bread crumbs can work in a pinch—just expect a slightly different texture.

Is Dill and Lemon Crusted Salmon suitable for meal prepping?

Yes! It’s a delightful option for prepping lunches or dinners ahead of time. Keep the components separate if possible—store crust ingredients and cooked salmon separately until ready to serve for best texture.

Can I add other herbs or spices to the crust?

Definitely! Dill and lemon create a classic foundation, but feel free to mix in fresh parsley, chives, or even a pinch of paprika or cayenne for a little heat. Just be careful not to overpower the delicate salmon flavor.

Final Thoughts

There is something wonderfully satisfying about the crisp, zesty layer of herb and lemon topping that makes the simple salmon feel truly special. Dill and Lemon Crusted Salmon is one of those dishes that feels both elegant and approachable, perfect for impressing guests or just treating yourself on a busy night. Give it a try—you’ll love how easily it comes together and how irresistible those fresh, bright flavors are with every bite.