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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 410
- Sugar: 1g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 90mg
