Step 1

Heat oven to 350ºF (176ºC) with rack set in middle position.

Step 2

Arrange breadcrumbs on baking sheet in an even layer; bake until toasted and golden, about 4 minutes. Transfer to a bowl.

Step 3

Meanwhile, zest lemon then cut lemon into wedges. In a small bowl, combine mayonnaise, dill, shallot, ½ teaspoon lemon zest, ½ teaspoon pepper, and ¼ teaspoon kosher salt.

Step 4

Coat baking sheet with nonstick spray. Arrange salmon, skin-side down, on sheet; pat dry with paper towels. Season salmon with ½ teaspoon each kosher salt and pepper.

Step 5

Spread mayonnaise mixture evenly over salmon.

Step 6

Roast salmon until it easily flakes with a fork and a thermometer inserted in the center registers 125ºF, 15–20 minutes.

Step 7

Sprinkle salmon with toasted breadcrumbs, serve with lemon wedges.