Dilly Crusted Salmon
When you’re looking for an unbelievably easy meal to get on the table quickly, salmon is a perfect protein. We enjoy seafood, but since we don’t live in an area where wild-caught seafood is readily available, we do our best to purchase sustainably-sourced frozen seafood when we can. We’ve paired these wild-caught fillets with the classic flavors of lemon and dill. To add another layer of flavor and texture, we’ve topped the salmon with crunchy, freshly seasoned pork panko. Since the salmon bakes so quickly, you’ll have just enough time to prepare a side like our Simple and Quick Wedge Salad. Dinner is ready in a jiffy!
Ingredients
yield: 4 servings
- 4 6- to 8-oz [168- to 224-g] wild-caught skinless or skin-on salmon fillets
- ½ tsp fine sea salt divided
- 2 tbsp Back Porch Mayo
- ⅓ cup 19 g pork panko
- 1½ tsp 2 g finely chopped fresh dill, divided, plus additional as needed
- ½ tsp garlic powder
- ½ tsp dried chives
- Lemon wedges for serving
Instructions
- Preheat the oven to 415°F (213°C).
- Prepare a 13 x 18–inch (33 x 45–cm) baking sheet by lining it with parchment paper.
- Place the salmon fillets on a plate lined with paper towels and pat them dry with more paper towels.
- Sprinkle the fillets with ¼ teaspoon of the salt.
- Let them come to room temperature.
- Place the dried fillets on the prepared baking sheet.
- Spread about ½ tablespoon (8 ml) of the Back Porch Mayo on top of each fillet.
- In a small bowl, combine the pork panko, 1 teaspoon of the dill, garlic powder, dried chives and remaining ¼ teaspoon of the salt.
- Toss the ingredients to combine them.
- Sprinkle the pork panko mixture evenly over the top of each fillet, pressing the mixture down slightly to adhere it to the fish.
- Bake the salmon for 6 to 8 minutes, until it is flaky and light pink.
- Remove the fillets from the oven and serve them with the lemon wedges and additional dill.
