Baked Salmon with Lemon Scented Panko Topping

The topping on the salmon not only adds flavor, but it retains the moisture during baking.  The creamy  topping is almost like having the tartar sauce baked right on top. You can purchase salmon either with the skin on or removed.  To save money, I buy wild Alaskan salmon with the skin on.  The fillets simply can be lifted off the skin at the time of serving.

Enjoy!

Baked Salmon with Lemon Scented Panko Topping

Makes 5 – 6 servings

4 Tbls. Light mayonnaise

2 Tbls. Grated parmesan cheese
1 Tsp. Dried dill weed
Grated zest and Juice from ½ fresh lemon, divided use
1 ½ Lbs. Salmon fillets (about 5 - 6 fillets)
½ Cup Panko bread crumbs

Preheat oven to 400 degrees.

Line the bottom of a baking sheet pan with parchment paper, or heavy aluminum foil.

In a small bowl, combine mayonnaise, parmesan cheese, and dill; stir until all ingredients are completely incorporated.

Place salmon fillets on prepared sheet pan.  Squeeze lemon juice over each fillet. Spread mayonnaise on the top of each fillet; spread to evenly coat.

In a small bowl, combine the lemon zest and bread crumbs. Top each fillet with the crumb mixture.

Bake in preheated oven for 15 – 20 minutes until fish flakes easily with a fork. 

If you prepared the salmon with the skin on, using a thin metal spatula, place it between the skin and the flesh of the fish; carefully lift each fillet to a serving plate.

Note:  I adapted this recipe from the Kraft Foods recipe, Parmesan Baked Salmon.