Lemon & Panko Crusted Salmon
Mayonnaise helps the dill-infused panko crust stick to salmon fillets in this ultra-quick recipe. A squeeze of lemon along with the mayo adds tanginess to the crispy crust.
Mayonnaise helps the dill-infused panko crust stick to salmon fillets in this ultra-quick recipe. A squeeze of lemon along with the mayo adds tanginess to the crispy crust.
Ingredients
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⅓ cup panko breadcrumbs, preferably whole-wheat
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Zest of 1 medium lemon, plus lemon wedges for serving
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1 tablespoon finely chopped dill
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1 tablespoon extra-virgin olive oil
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¼ teaspoon garlic powder
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1 ¼ pounds center-cut salmon fillet, cut into 4 portions
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¼ teaspoon salt
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¼ teaspoon ground pepper
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4 teaspoons mayonnaise
Method
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Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
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Combine panko, lemon zest, dill, oil and garlic powder in a small bowl. Place salmon on the prepared baking sheet; sprinkle with salt and pepper, then spread each portion with 1 teaspoon mayonnaise. Divide the panko mixture among the portions, pressing it into the mayonnaise.
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Bake until the fish is opaque in the center, 8 to 12 minutes, depending on thickness. Serve with lemon wedges, if desired.
