2 to 3 pounds salmon fillets
1/3 cup mayonnaise
2 1/2 tablespoons minced fresh dill
2 teaspoons lemon zest (from 1 large lemon)
1/2 teaspoon salt
1/3 to 1/2 cup panko bread crumbs
Heat the oven to 425°F. Grease a baking dish (or 2, if necessary) and lay the salmon fillets skin-side down inside. Pat the salmon fillets dry with a paper towel.
In a small bowl, mix together the mayonnaise, minced dill, lemon zest, and salt. Spoon the mayonnaise mixture over the salmon, using the back of the spoon to spread it evenly and coat the surface of the salmon. Sprinkle the panko crumbs generously over top.
Bake for 10 to 15 minutes, or about 4 minutes for every 1/2-inch of thickness, until the salmon is just under done. Run the salmon under the broiler to toast the panko and finish cooking. The dish is ready when the panko is golden, the crust is bubbling, and the salmon flakes easily with a fork.
Serve hot or room temperature. Do not refrigerate since the panko will lose its crispness.
Recipe Notes
- If serving this as a weeknight dinner, you can cook individual portions of salmon instead of the large fillets and scale down the recipe proportionately.