Baked Parmesan-Crusted Salmon with Lemon-Dill Yogurt
Oven-baked salmon fillets topped with a crisp Parmesan crust, served alongside a bright and creamy lemon-dill yogurt sauce. This mediterranean-inspired seafood (gluten free option) ready in about 25 minutes pairs about 6 oz each, skin on salmon fillets, grated Parmesan cheese, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, about 6 oz each, skin on salmon fillets
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tsp lemon zest
- 1/2 cup plain Greek yogurt
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place 4 salmon fillets skin-side down.
- Step 2: In a small bowl, combine 1/2 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs, 2 tbsp olive oil, 1/2 tsp garlic powder, and 1 tsp lemon zest. Mix until the crumbs are evenly coated and slightly moist.
- Step 3: Season the salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Press the Parmesan breadcrumb mixture evenly onto the top of each fillet.
- Step 4: Bake the salmon in the preheated oven for 12-15 minutes until the crust is golden and the salmon flakes easily with a fork.
- Step 5: Meanwhile, in a small bowl, stir together 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh dill, and 1 tbsp fresh lemon juice to make the sauce.
- Step 6: Serve the baked Parmesan-crusted salmon hot with a dollop of the lemon-dill yogurt sauce on top or on the side.
Frequently asked questions
How long does Baked Parmesan-Crusted Salmon with Lemon-Dill Yogurt take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Parmesan-Crusted Salmon with Lemon-Dill Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated parmesan cheese from drying out.
Can I substitute ingredients in Baked Parmesan-Crusted Salmon with Lemon-Dill Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Parmesan-Crusted Salmon with Lemon-Dill Yogurt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Parmesan-Crusted Salmon with Lemon-Dill Yogurt gluten free option?
Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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