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Crispy Baked Salmon With Dill – Easy Kosher Recipe

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PareveFish

Crispy baked salmon has a golden panko crust flavored with fresh dill, garlic and lemon zest over tender, flaky fish. It’s an easy dinner that looks impressive.

Getting a Crisp Crust

Mix the panko with olive oil, dill, garlic and lemon zest so it toasts evenly. Pat the fillets dry, brush them with a little oil, and press the crumb mixture firmly on top. Choose fillets of similar thickness so they finish together, and add 2 to 3 minutes for fillets thicker than an inch. A squeeze of lemon juice before serving brightens the dish.

Kosher Notes

Salmon has fins and scales and is kosher, and this dish is pareve. Many people don’t eat fish together with meat, so at a meat meal serve it as its own course.

Make-Ahead and Leftovers

The crumb topping can be mixed up to 2 hours ahead. Leftover salmon keeps for 3 days and is good cold over a salad.

Crispy Baked Salmon With Dill – Easy Kosher Recipe
This crispy baked salmon with dill delivers restaurant-quality results at home with a golden breadcrumb crust and perfectly flaky fish inside.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each, skin removed
  • 3/4 cup panko breadcrumbs
  • 3 tablespoons olive oil divided
  • 2 tablespoons fresh dill finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest
  • lemon wedges for serving

What I use for this recipe

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Method
 

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add panko breadcrumbs and cook, stirring frequently, for 2-3 minutes until lightly golden. Remove from heat and let cool slightly.
  3. In a bowl, combine the toasted breadcrumbs, remaining 2 tablespoons olive oil, dill, garlic, salt, pepper, lemon juice, and lemon zest. Mix well.
  4. Pat salmon fillets dry with paper towels and place on the prepared baking sheet. Season lightly with salt and pepper.
  5. Divide the breadcrumb mixture evenly among the salmon fillets, pressing gently to adhere to the top and sides of each piece.
  6. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 145°F.
  7. Let rest for 2-3 minutes before serving with lemon wedges.

Notes

Choose salmon fillets that are similar in thickness for even cooking. If your fillets are thicker than 1 inch, add 2-3 minutes to the cooking time. The breadcrumb topping can be prepared up to 2 hours ahead and stored at room temperature. Leftover salmon keeps well in the refrigerator for up to 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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