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

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.
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Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 4 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.
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