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.

Coat a rimmed baking sheet with cooking spray.

Lemon & panko-crusted salmon on a white plate with a lemon wedge on the left side and a fork on the right

Photo:Jacob Fox

Combine panko, lemon zest, dill, oil and garlic powder in a small bowl.

Divide the panko mixture among the portions, pressing it into the mayonnaise.

Bake until the fish is opaque in the center, 8 to 12 minutes, depending on thickness.

Ingredients for the lemon & panko-crusted salmon

Jacob Fox

Serve with lemon wedges, if desired.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Three salmon fillets on a baking sheet, two topped with lemon panko mixture, one with mayonnaise

Jacob Fox