Dijon-Herb Crusted Salmon with Creamy Dill Sauce
Salmon is a rich, dense fish, so it takes longer to cook through than white flaked fish like trout or tilapia. Rather than bread the fillets first, add the panko topping to the salmon when it’s almost done and broil just until toasted so that the crust doesn’t burn before the fish is done. Panko has an incredibly light, crisp texture that’s ideal for breading. You could also use regular coarse-ground breadcrumbs or even finely chopped nuts. Dill adds a fresh, vibrant note to the yogurt mixture. Add the rest to vinaigrettes, scrambled eggs, or chicken soup.