Lemon Parmesan Crusted Salmon is a beautiful dish and gourmet enough to serve for fine dining evening at home or special event like an intimate dinner for someone special.

4 Lemon parmesan crusted salmon filets cooking in a large skillet

Salmon is a dish I like to serve when I’m entertaining and want to cook something a little special. This salmon dish has a delicious crispy lemon parmesan topping made from panko breadcrumbs along with fresh dill, both pair beautifully with salmon.

I recently added a new Lemon Pepper Spaghetti recipe that is one of best side dishes I have had with this salmon. Pic below.

This recipe would work with different kinds of firm flesh fish. Halibut, mahi mahi, cod, even swordfish.

I love the combination of the lemon with the Parmesan and along with the dill, they all work really well with the salmon.

4 lemon parmesan crusted salmon filets in a pan

The topping is prepared in 2 stages:

  1. Mix the panko, lemon zest, parmesan cheese, dill, salt, pepper and a mix of butter and olive oil.
  2. Dijon mustard is spread onto the top of the salmon, along with salt and pepper. The breaded topping is then added and the dijon acts like a delicious ‘glue’ to hold it all in place.

Side Dish Ideas

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Yield: 4

Lemon Parmesan Crusted Salmon

A closeup showing the panko breading on the salmon

Lemon Parmesan crusted salmon is a beautiful dish and gourmet enough to serve for fine dining evening at home or special event like an intimate dinner for someone special.

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes

Ingredients

  • 1 1/2 cups (192 grams) panko breadcrumbs
  • 1 tablespoon fresh lemon zest
  • 1 cup (128 grams) Parmesan cheese, grated
  • 2 tablespoons fresh dill, finely chopped
  • 1/2 + 1/4 teaspoon salt
  • 1/4 + 1/8 teaspoon ground black pepper
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 4 each, 6 ounce (170 grams) salmon filets
  • 4 teaspoons dijon mustard
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat oven to 425°F/220°C.
  2. To a mixing bowl add the panko, 1/2 of the lemon zest, Parmesan, dill, 1/2 teaspoon salt & 1/4 teaspoon pepper. Stir in the melted butter and olive oil.
  3. Line the salmon filets up on a cutting board. Brush the tops with a thick layer of dijon mustard and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and other 1/2 of the lemon zest.
  4. Add the breading in a thick layer to the top of each of the filets, pressing into the mustard.
  5. Add the vegetable oil to an ovenproof heavy griddle pan or skillet over medium heat. When the oil is slightly rippling add the salmon filets, skin-side down and cook for 3 minutes.
  6. Transfer the pan to the oven and bake for 8 minutes until the breading is golden brown.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 327Saturated Fat 13gCholesterol 39mgSodium 623mgCarbohydrates 17gProtein 12g