Name: Creamy Lemon Dill Parmesan Salmon
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 4 salmon fillets; salt and pepper (to taste); 1/3 cup mayonnaise; 2 tbsp Dijon mustard; 1 lemon (zested); 1 tbsp fresh lemon juice; 2 tbsp fresh dill (chopped); 1/2 cup Parmesan cheese (freshly grated, plus extra for sprinkling); 1 tsp garlic powder; salt and pepper (to taste); 1 tsp honey (optional); fresh dill (chopped); lemon zest; lemon wedges (for squeezing)

This lemon dill salmon is the dinner I make when I want something that feels fresh, a little bit fancy, and still lands on the table in under 30 minutes. Creamy lemon dill salmon gets its magic from a simple topping of mayo, Dijon, Parmesan, and fresh dill that bakes right on top of the fillets, then gets a quick trip under the broiler until it’s golden and bubbly. If you love a good Parmesan crusted salmon, this one is creamier, brighter, and every bit as easy.

A fillet of creamy lemon dill Parmesan salmon with a golden topping, served with charred broccolini on a white plate.

A Quick Look At The Recipe

Recipe Name: Creamy Lemon Dill Parmesan Salmon
Main Ingredients: Salmon, salmon fillets, salt and pepper, Creamy Lemon Dill Parmesan Topping, mayonnaise, Dijon mustard, lemon, fresh lemon juice
Why You'll Love It: This creamy lemon dill salmon is topped with a Dijon, Parmesan, and fresh dill mixture, baked, then broiled until golden and bubbly. Ready in under 30 minutes.

The secret ingredient is a teaspoon of honey. It’s optional, but I really love it here because it rounds out the tang of the Dijon and lemon without making the topping taste sweet at all. It just makes everything taste a little more balanced.

Why You’ll Love This Lemon Dill Salmon

It’s ready in about 25 minutes, so it works on even the busiest weeknights.
The creamy topping keeps the salmon moist and tender while it bakes.
The broiler turns the Parmesan topping golden, bubbly, and a little crispy on top.
Fresh dill and lemon make it taste bright and fresh, never heavy.
It’s made with simple ingredients you probably already have in the fridge.

Ingredients Needed to Make Creamy Lemon Dill Parmesan Salmon

The Salmon

Four salmon fillets are all you need, skin-on or skinless. Patting them dry before seasoning with a little salt and pepper helps the topping stay put.

The Creamy Topping

Mayo and Dijon mustard make the creamy, tangy base. Freshly grated Parmesan adds that salty, savory flavor and browns beautifully under the broiler, while lemon zest, fresh lemon juice, and chopped fresh dill keep it bright. Garlic powder, salt, and pepper round it out, and a teaspoon of honey is an optional, but very good, addition.

For Finishing

A little more fresh dill, a sprinkle of lemon zest, and a squeeze of lemon right before serving wake everything up.

Dietary note: This recipe is naturally gluten-free and low-carb, so it’s an easy fit for a lot of different eating styles.

How to Make Lemon Dill Salmon with Parmesan

1

Preheat the oven to 425°F.

2

Pat the salmon fillets dry with a paper towel so the topping sticks, then season them lightly with salt and pepper. Arrange the fillets in a baking dish or on a sheet pan.

3

In a small bowl, stir together the mayo, Dijon mustard, lemon zest, lemon juice, chopped dill, Parmesan, garlic powder, salt, pepper, and honey if you’re using it.

4

Spread a nice, thick layer of the topping over each fillet, then sprinkle just a little extra Parmesan over the top.

5

Bake for 10–14 minutes, depending on how thick your salmon is, until it flakes easily with a fork.

6

Switch the oven to broil and cook for 1–2 minutes, keeping a close eye on it, until the topping is golden brown and bubbly.

7

Finish with fresh dill, a little lemon zest, and a squeeze of lemon right before serving.

What to Serve With Lemon Dill Salmon

Roasted or charred broccolini, green beans, or asparagus make an easy veggie side. For something heartier, a bright Summer Lemon Pearl Couscous Salad plays right into the lemon in the salmon, and Roasted Garlic Mashed Potatoes are always a family favorite. A fresh Arugula Salad with Lemon Vinaigrette keeps the whole meal light.

Four lemon dill salmon fillets with a golden, bubbly Parmesan and fresh dill topping in a white ceramic baking dish.

What People Ask About Lemon Dill Salmon

How do I know when lemon dill salmon is done?

Lemon dill salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Thinner fillets will be ready closer to 10 minutes, while thicker ones may need the full 14.

Can you taste the mayo in the topping?

Not really. The mayo mostly adds creaminess and helps the topping brown, while the Dijon, Parmesan, lemon, and dill bring all the flavor.

Can I use dried dill instead of fresh?

Yes. Use about 2 teaspoons of dried dill in place of the 2 tablespoons of fresh. Fresh dill gives the brightest flavor, especially for finishing.

Can I make the topping ahead of time?

Yes. Mix the topping up to 2 days ahead and keep it covered in the refrigerator, then spread it on the salmon right before baking.

Storing and Reheating

Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275°F oven for about 10–15 minutes, until just warmed through, so the salmon doesn’t dry out. Leftovers are also delicious cold, flaked over a salad.

Baked lemon dill Parmesan salmon fillets topped with fresh dill in a white square baking dish.

This salmon has turned into one of those dinners my family actually gets excited about. Even the ones who claim they don’t love fish end up going back for that golden, cheesy topping.

Creamy Lemon Dill Parmesan Salmon

This creamy lemon dill salmon is topped with a Dijon, Parmesan, and fresh dill mixture, baked, then broiled until golden and bubbly. Ready in under 30 minutes.

Print Pin Rate

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings: servings

Ingredients

Salmon

4 salmon fillets
salt and pepper to taste

Creamy Lemon Dill Parmesan Topping

1/3 cup mayonnaise
2 tbsp Dijon mustard
1 lemon zested
1 tbsp fresh lemon juice
2 tbsp fresh dill chopped
1/2 cup Parmesan cheese freshly grated, plus extra for sprinkling
1 tsp garlic powder
salt and pepper to taste
1 tsp honey optional

For Finishing

fresh dill chopped
lemon zest
lemon wedges for squeezing

Instructions

Preheat the oven to 425°F.
Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper. Arrange them in a baking dish or on a sheet pan.
In a small bowl, stir together the mayonnaise, Dijon mustard, lemon zest, lemon juice, dill, Parmesan, garlic powder, salt, pepper, and honey (if using).
Spread a thick, even layer of the topping over each fillet, then sprinkle a little extra Parmesan over the top.
Bake for 10–14 minutes, depending on the thickness of the salmon, until it flakes easily with a fork.
Switch the oven to broil and cook for 1–2 minutes, watching closely, until the topping is golden brown and bubbly.
Finish with fresh dill, a little lemon zest, and a squeeze of lemon juice. Serve warm.

Notes

The honey is optional, but a teaspoon rounds out the Dijon and lemon without making the topping sweet.
Thicker fillets need closer to 14 minutes, thinner ones closer to 10. Salmon is done when it flakes easily and reaches 145°F.
Stay close during the broil. The Parmesan topping goes from golden to burnt quickly.