Dijon-Herb Salmon


  • 2 (6-ounce) salmon fillets, skinned (about 1 1/2-inch thick)
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon canola oil
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 teaspoons chopped fresh dill
  • 1 1/2 teaspoons 2% reduced-fat milk
  • 1 teaspoon red wine vinegar

Cooking Instructions

Step 1: Preheat oven to 450 degrees F.

Step 2: Arrange fish on a parchment paper-lined baking sheet.  Sprinkle with salt and pepper.  Bake at 450 degrees F for 10 minutes or until desired degree of doneness.  Remove pan from the oven.  Turn on broiler.

Step 3: Combine panko, parsley, oil, thyme, and Dijon in a small bowl.  Spoon panko mixture evenly over fish, pressing to adhere.  Place pan in oven; broil 1 to 2 minutes or until topping is browned.

Step 4: Combine yogurt, dill, milk, and vinegar in a small bowl.  Serve with fish.

Enjoy this delicious crusted salmon & dill sauce from CookingLight!