This recipe features succulent salmon fillets coated in a tangy garlic-lemon mayonnaise, topped with a crisp panko-Parmesan crust, and baked to flaky perfection.
Why You’ll Love This Recipe
I love this dish because it takes very little prep time yet looks and tastes like something special. The lemon-garlic marinade gives the salmon bold flavor, while the Parmesan in the crust adds a nutty, cheesy richness. The texture is lovely — the salmon turns out beautifully flaky underneath a crunchy, golden crust. Best of all, the whole thing comes together in about 30 minutes, making it perfect for a weeknight when I still want impressive.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lb (≈900 g) salmon fillets
¼ cup (≈60 ml) mayonnaise
¼ cup (≈60 ml) sour cream
1 Tbsp (≈15 ml) fresh lemon juice
1 garlic clove, grated or pressed
Salt & pepper, to taste
1 cup (≈100 g) panko bread crumbs
½ cup (≈50 g) grated Parmesan cheese
2 tsp (≈5 g) dried dill
3 Tbsp (≈45 g) unsalted butter, melted
Directions
Preheat the oven to 400 °F (≈200 °C).
Season both sides of the salmon fillets with salt and pepper. If using skin-on salmon, season the skinless side. Transfer the fillets to a rimmed baking sheet lined with foil.
In a small bowl, combine the mayonnaise, sour cream, lemon juice and garlic. Spread this mixture evenly on top of each salmon fillet.
In a separate bowl, mix together the panko breadcrumb, grated Parmesan, dried dill, and melted butter. Sprinkle this crust mixture evenly over the top of the mayonnaise-coated fillets.
Bake in the preheated oven for approximately 15-20 minutes (depending on the thickness of the fillets) or until the internal temperature of the salmon reaches 145 °F (63 °C).
Remove from oven and let rest for a minute or two before serving.
Servings and Timing
Prep Time: ~10 minutes
Cook Time: ~20 minutes
Total Time: ~30 minutes
Servings: about 6
Variations
If I don’t have panko, I can substitute regular breadcrumbs — though the crust will be slightly less crunchy.
I can mix in a teaspoon of Dijon mustard into the mayonnaise mixture for a tangier kick.
To make it gluten-free, I can use gluten-free panko or gluten-free breadcrumbs.
I sometimes adapt this recipe for an air fryer: set to 350 °F (≈177 °C) and cook for 7-9 minutes, then check for doneness.
Storage/Reheating
I store leftover salmon in an airtight container in the refrigerator for up to 5 days. To reheat and keep the crust crisp, I put it into a preheated oven rather than microwave.
For freezing: place in an airtight container, freeze for up to 3 months, then thaw in the fridge and reheat in the oven until warmed through.
FAQs
Can I use salmon with the skin on?
Yes — you can. If your fillet has skin, cook with the skin side down and apply the marinade and crust mixture to the skinless side.
Why is my salmon mushy?
If the salmon is mushy, it might have been frozen and thawed poorly, causing ice crystals to destroy texture. As long as it doesn’t smell off or seem spoiled, it should still be safe.
How do I know when the salmon is done?
The most reliable way is to use an instant-read thermometer: the internal temperature should reach about 145 °F (63 °C).
Can I prepare this ahead of time?
Yes — I can spread the mayonnaise mixture on the fillets a few hours (or even a day) ahead, and also mix the crust ahead of time so that when I’m ready to bake I just apply the topping and pop it in the oven.
What side dishes go well with this salmon?
I often serve this crusted salmon with roasted or air-fried asparagus, green beans, Brussels sprouts, or a light salad. It also pairs beautifully with grains like wild rice, Israeli couscous, or scalloped potatoes.
Conclusion
I love making this Panko Crusted Salmon because it offers a restaurant-style flavor and texture with minimal fuss. The crisp Parmesan-panko topping gives sparkle to the elegant simplicity of salmon, and the lemon-garlic marinade adds freshness. Whether for a weeknight or a special dinner, it’s a recipe I keep returning to. I hope it becomes a favorite in your home too.
This Panko Crusted Salmon features flaky, tender salmon fillets topped with a zesty garlic-lemon mayo and a crunchy Parmesan-panko crust. It’s quick to make and perfect for both weeknight dinners and special occasions.
Total Time:30 minutes
Yield:6 servings
Ingredients
2 lb (≈900 g) salmon fillets
¼ cup (≈60 ml) mayonnaise
¼ cup (≈60 ml) sour cream
1 Tbsp (≈15 ml) fresh lemon juice
1 garlic clove, grated or pressed
Salt & pepper, to taste
1 cup (≈100 g) panko bread crumbs
½ cup (≈50 g) grated Parmesan cheese
2 tsp (≈5 g) dried dill
3 Tbsp (≈45 g) unsalted butter, melted
Instructions
Preheat oven to 400 °F (200 °C). Line a baking sheet with foil.
Season salmon with salt and pepper. Place skin-side down on the baking sheet.
In a small bowl, mix mayonnaise, sour cream, lemon juice, and garlic. Spread over the top of the salmon fillets.
In another bowl, combine panko, Parmesan, dill, and melted butter. Sprinkle over the mayo-coated salmon.
Bake for 15–20 minutes, or until the internal temperature reaches 145 °F (63 °C).
Let rest for a couple minutes before serving.
Notes
Use gluten-free panko for a gluten-free version.
Add Dijon mustard to the mayo mix for extra tang.
Air fryer option: cook at 350 °F (177 °C) for 7–9 minutes.
Substitute regular breadcrumbs if needed (less crunchy).
Pairs well with roasted vegetables or a fresh green salad.
