Panko-Crusted Salmon with Dill and Lemon

INGREDIENTS    

• 2 to 3 lbs. salmon fillets 
• ⅓ cup mayonnaise 
• 2½ T. minced fresh dill 
• 2 t. lemon zest
• ½ t. salt 
• ⅓ to ½ cup panko bread crumbs   

DIRECTIONS    

1. Heat the oven to 425°F. 
2. 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.
3. 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.
4. Bake for 10 to 15 minutes, or about 4 minutes for every ½-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.   

Recipe Image and Author: The Kitchn