This parmesan-herb crusted salmon has a crispy, crunchy coat on the outside and is so moist and soft on the inside. Perfectly baked and spooned over with an easy, 5-ingredient creamy dill sauce.
- 4 (6 oz) salmon fillets
- 1 cup panko bread crumbs
- 1/3 cup grated parmesan
- 2 tbsp finely chopped parsley
- 4 tbsp finely chopped dill, divided
- 2 lemons, juiced, divided
- 3 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup stone-ground mustard
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 tsp garlic powder
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Take salmon out of the refrigerator 30 minutes prior to cooking so it can come to room temperate. This will help it cook more evenly. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
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In a medium, shallow bowl, mix together: bread crumbs, parmesan, parsley, 2 tbsp dill, 2 tbsp lemon juice, melted butter, salt, and pepper.
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Spread a thin layer of mustard on each salmon fillets. Dip and press each individual fillet in the bread crumb mixture, mustard side down. Arrange on lined baking sheet, 1 to 2 inches apart from each other. Place into the oven and bake for 15-18 minutes until done. If salmon fillets are less then 1-inch thick, bake for 12-14 minutes. Baking time will depend on thickness of salmon fillets.
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While the salmon is cooking, mix together: mayonnaise, sour cream, garlic powder, remaining dill, and remaining lemon juice in a small bowl. Season with salt and pepper to taste. Spoon over baked salmon and serve.