Dill Crusted Salmon Recipe

Prepare oven and fillets

Preheat oven to 425°F (220°C). Pat salmon fillets dry with paper towels. Season the skin side lightly with 0.5 tsp salt and 0.25 tsp pepper.

Make dill crust mixture

In a bowl combine chopped fresh dill, panko breadcrumbs, grated Parmesan, lemon zest, and remaining 0.5 tsp salt and 0.25 tsp pepper. In a separate small bowl whisk together Dijon mustard, mayonnaise, lemon juice and 1 tablespoon olive oil until smooth. Fold the wet mixture into the dill-panko mixture until evenly moistened.

Apply crust and roast

Place salmon fillets skin-side down on a parchment-lined or lightly oiled baking sheet. Brush the flesh side with a thin layer of the mustard-mayo mixture if desired, then press the dill-panko crust firmly onto the top of each fillet to create an even layer. Bake in the preheated oven for 8–12 minutes depending on thickness (about 10 minutes for 1-inch thick fillets) until salmon reaches an internal temperature of 125–130°F for medium-rare to medium and the crust is golden. If you prefer a darker crust, broil for the last 1–2 minutes, watching closely to avoid burning.

While the salmon roasts, toss trimmed asparagus with 1 tablespoon olive oil, 0.5 tsp salt and 0.25 tsp pepper. Spread on a sheet pan or roasting tray in a single layer. Roast in the same oven (on a rack below the salmon if space allows) for 8–10 minutes until tender-crisp and lightly blistered. Remove and keep warm, or finish quickly in a hot skillet for 1–2 minutes if you prefer a bit more color.

Fry the leeks

While salmon and asparagus cook, rinse sliced leeks thoroughly in a bowl of cold water, swishing to remove grit. Drain and pat dry very well; excess moisture prevents crisping.

Heat about 1 cup vegetable oil in a medium skillet or a heavy-bottomed pot to 350°F (175°C). Working in batches, fry the leeks for 1–2 minutes until golden and crisp. Use a slotted spoon to transfer them to a paper towel–lined plate and immediately sprinkle with 0.5 tsp salt. Allow to drain and crisp further while you finish the dish.

Make the reduction: In a small saucepan over medium heat combine minced shallot, white wine and white wine vinegar. Simmer until liquid is reduced to about 2 tablespoons (about 6–8 minutes). If using cream for extra stability, stir it in now and bring just to a simmer.

Finish and season

Emulsify butter: Reduce heat to low. Whisk in cold cubed butter a few pieces at a time, allowing each addition to melt and emulsify before adding more. Continue whisking until all butter is incorporated and the sauce is smooth and slightly thickened. Do not boil — keep the sauce just warm and glossy. If the sauce looks like it might break, stir in a teaspoon of cold water or the reserved cream and whisk gently.

Off heat, stir in chopped fresh basil, and season with 0.5 tsp salt and 0.25 tsp pepper. Keep warm (set the pan in a warm water bath) until ready to serve. Strain through a fine sieve if you prefer a very smooth sauce, discarding shallot bits.

Assemble

Plate two asparagus spears or a small bundle of roasted asparagus per plate. Place one dill-crusted salmon fillet atop or beside the asparagus. Spoon 1–2 tablespoons of warm basil beurre blanc around or over the salmon (reserve some for the table). Scatter a small handful of crispy leeks over the salmon for crunch.

Garnish each plate with a lemon wedge and a sprig of fresh dill. Serve immediately so the crust remains crisp and the beurre blanc is warm.