Preheat oven to 475 degrees, line a baking sheet with parchment paper or foil, and set aside.
In a small bowl, combine the dill, panko, horseradish, and oil. Mix well so that the panko soaks up the oil.
Season the salmon with salt and pepper, and place on a cookie sheet, skin side down, if yours has skin.
Spoon the panko mixture on top of the fillets (2-3 tablespoons per fillet, depending how thick you want the crust), and press down to secure in place.
Bake until golden brown on top and opaque throughout, about 8-10 minutes.