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This crispy Dijon dill panko crusted salmon is restaurant-quality fancy but ridiculously easy to make at home! Golden, crunchy panko meets tangy Dijon mustard and fresh dill for a flavor combo that’ll have everyone asking for seconds.
Try our Creamy Dill Sauce For Salmon or Air Fryer Salmon next.
Why you’ll love it
We’re always looking for ways to make weeknight dinners feel special without spending hours in the kitchen. This panko crusted salmon checks all the boxes! It’s elegant enough for date night but simple enough for a Tuesday.
The panko crust gets incredibly crispy in the air fryer, making the perfect contrast to the tender, flaky salmon underneath. And that Dijon dill mixture? It’s tangy, slightly sweet, and packed with fresh flavor.
This recipe comes together in about 20 minutes total, and the Dijon lemon butter sauce drizzled on top makes it taste like something you’d order at a fancy seafood restaurant.
Helpful Tips
- Pat your salmon completely dry before seasoning. This is crucial for getting that panko topping crispy!
- Don’t skip the oil spray on top of the panko. It’s what makes the crust turn golden brown.
- Air fryer temperatures can vary, so start checking at 8 minutes. You want the salmon to flake easily with a fork.
What you’ll need
How to Make Panko Crusted Salmon
- Pat salmon dry and season with smoked paprika, garlic powder, salt, and pepper.
- Mix Dijon mustard, honey, dill, garlic, and lemon juice.
- Spoon 1 tablespoon over each fillet, reserving ¼ cup for the butter sauce.
- Top with panko, press lightly, and spray with cooking oil.
- Air fry at 360–375°F for 8–9 minutes, until flaky and golden.
- Melt butter, stir in the reserved Dijon mixture, and drizzle over the salmon.
Substitutions and variations
- Swap fresh dill for dried dill in a pinch. Use about 2 teaspoons dried.
- No air fryer? Bake at 400°F for 12-15 minutes until the panko is golden and the salmon is cooked through.
- Add a pinch of crushed red pepper flakes to the Dijon mixture for a little heat.
- Try this with regular breadcrumbs if you don’t have panko, though the texture won’t be quite as crispy.
What to serve with panko crusted salmon
- We love serving this salmon with, broccolini, roasted asparagus and garlic mashed potatoes for a complete dinner that feels restaurant-fancy.
- A simple arugula salad with lemon vinaigrette is perfect alongside. The peppery greens balance the rich salmon beautifully.
- Jasmine rice or quinoa makes a great base to soak up that delicious Dijon lemon butter sauce.
- Roasted Brussels sprouts or green beans are also fantastic side dish options!
Leftovers and storage
- We recommend eating this salmon fresh for the best texture, but you can refrigerate leftovers in an airtight container for up to 2 days.
- Reheat gently in the air fryer at 300°F for 3-4 minutes, checking often. The microwave will make the panko soggy, so avoid that if possible.
- We wouldn’t freeze this due to the delicate texture of the fish and the panko crust. It’s best enjoyed fresh!
FAQs
The key is patting the salmon completely dry before seasoning, then spreading the Dijon mustard mixture evenly as a “glue” for the panko. Press the breadcrumbs down gently but firmly so they adhere. The mustard and honey mixture helps the panko stick perfectly.
Yes, but make sure to thaw it completely first. Thaw frozen salmon in the refrigerator overnight, then pat it very dry with paper towels before proceeding with the recipe. Excess moisture from frozen salmon can make the panko soggy.
Either works! If using skin-on salmon, place it skin-side down and apply the panko crust to the flesh side. The skin will crisp up nicely in the air fryer. Skinless fillets work equally well and some people find them easier to eat.
The most common reasons are: not patting the salmon dry enough before starting, skipping the cooking oil spray on top, or overcrowding the air fryer basket. Make sure there’s space around each fillet for air to circulate, and don’t skip that light oil spray!
More Salmon Recipes To Try!
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Crispy Dijon Dill Panko Crusted Salmon
Ingredients
For the Salmon:
- 4 salmon fillets, 6 ounces each
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- Salt and pepper, to taste
- 2 tablespoons Dijon mustard, heaping
- 2 tablespoons honey
- 2 tablespoons fresh dill, chopped
- 2 large garlic cloves, minced
- Juice of 1/2 lemon
- 1/2 cup panko breadcrumbs
- Cooking oil spray
For the Dijon Lemon Butter Sauce:
- 4 tablespoons salted butter
- Juice of 1/2 lemon, optional
- ¼ cup the reserved Dijon dill mixture
Instructions
- Pat the salmon fillets completely dry with paper towels. This helps the seasoning stick and the panko get crispy.
- Season the top of each fillet with smoked paprika, garlic powder, salt, and black pepper. Gently rub the spices into the surface.
- In a small bowl, whisk together the Dijon mustard, honey, chopped fresh dill, minced garlic, and lemon juice until smooth and well combined.
- Spoon about 1 tablespoon of the Dijon mixture over the top of each salmon fillet and spread it evenly. Reserve the remaining ¼ cup for the butter sauce.
- Sprinkle panko breadcrumbs over the mustard layer. Lightly press the crumbs down so they adhere.
- Lightly spray the tops with cooking oil.
- Air fry at 360–375°F for 8–9 minutes, or until the salmon flakes easily with a fork and the panko topping is golden and crisp.
- While it cooks, melt butter and stir in the reserved Dijon mixture. Spoon that warm, creamy sauce over the cooked salmon and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this last night and honestly it tasted like something from a nice seafood restaurant. The panko was perfectly crispy and that Dijon butter sauce on top took it over the edge. My whole family loved it.
Emily, that makes my day! 🤍 I love hearing that it felt restaurant-worthy. That crispy topping + butter sauce combo is my favorite too. Thank you so much for trying it!
I’ve tried a lot of salmon recipes and this is by far my favorite. The crispy topping and that lemony Dijon butter made it feel so special, but it was actually really easy to make. Definitely going into my weekly rotation.
Lauren, that makes me so happy to hear! 🤍 I love that it felt special but still easy — that’s exactly what I was going for. Thank you so much for trying it!
I made this for a small dinner at home and everyone thought I ordered it from a restaurant. The crispy topping with the Dijon butter was incredible.
Melissa, that’s such a compliment! 🤍 I love when a recipe feels impressive but stays simple. Thank you so much for trying it!