Prepare to be wowed by this baked parmesan crusted salmon recipe, where crispy, cheesy perfection meets flaky, flavorful fish.
The secret? A buttery panko topping and a dreamy lemon cream sauce that will elevate your weeknight dinner to a restaurant-worthy experience.
Get ready to discover how easy it is to create this incredible dish!
Ingredients
To make this yummy Parmesan Crusted Salmon, you're gonna need a few things – and trust me, it's worth the trip to the store! First, grab a side of salmon, about 2 to 2.8 pounds or 1 to 1.4 kg. Make sure to ask your fishmonger to take out the bones!
Next, you'll need some Dijon mustard – around 3 to 4 tablespoons should do the trick. This'll give our salmon a little zing! We're gonna need stuff for the lemon cream sauce – two tablespoons of butter, one finely chopped eschallot (or mini onion since they're sweeter), one and one fourths cups of dry white wine, one and a half cups of heavy or thickened cream, one tablespoon of Dijon mustard, two and a half tablespoons of lemon juice (plus more to taste), one half of a teaspoon of sugar, salt and pepper for seasoning. The balance of flavors is important for creating the sauce.
Preparing the Parmesan Crumb
Now, let's get this crumb goin'! First, I always grab my panko breadcrumbs—a cup of 'em!—and spread 'em on a baking tray. Then I spray generously with oil. I don't want no dry crumbs here, y'know? This is a completely different flavor profile than Asian Glazed Salmon, so our topping will be much different too.
Next, I bake these breadcrumbs for like 3 to 5 minutes, until they are light golden brown, then scrape 'em into a bowl immediately. Trust me, toasting these bad boys is the key to a golden crust!
After that, I add 50g (or 3 tablespoons) of melted butter and stir. I don't want any crumb left behind! Now, parmesan time — 1/3 cup store bought or 1/2 cup fresh grated, okay?
Finally, I toss in 2 tablespoons each of finely chopped fresh parsley and dill, the zest of one lemon, and half a teaspoon of salt and pepper. And you're ready to spread it on your salmon!
Baking the Salmon
With your crumb prepped, next is the star of the show—baking the salmon! I like to bake it on a foil-lined tray for easy cleanup.
First, get your Dijon mustard, and spread it thinly over the salmon, like you're buttering toast. It's the glue for our yummy crumb.
Next, grab that glorious parmesan crumb, and sprinkle it generously all over the mustard-coated salmon.
Now, into your preheated oven at 200°C (390°F)—or 180°C (fan)—it goes! I bake it for about 20 minutes. This gets it nice and juicy!
But—and this is super important—cooking times can vary. If your salmon's thicker or colder, add an extra few minutes. Use a knife to peek if you want. You can cover it back up with crumbs; no one'll know.
Once it's done, loosen the salmon with an egg flip. Plate that beauty!
Making the Lemon Cream Sauce
Alright, let's whip up this incredible Lemon Cream Sauce—trust me, it's easier than saying "Parmigiano-Reggiano" three times fast!
First, melt 2 tablespoons of butter in a saucepan. I use medium-high heat. Add those finely chopped eschallots—or a substitute—and cook 'em for about two minutes.
Next, pour in 1 1/4 cups of dry white wine, crank up the heat, and boil 'til it's reduced, maybe by 3/4. This concentrates the flavor.
Now, turn the heat down. Stir in 1 1/2 cups of heavy cream, a pinch of sugar, salt, pepper, 2 1/2 tablespoons of lemon juice, and a tablespoon of Dijon mustard. Simmer until it thickens. Taste and adjust as you go—more lemon if you want a tangier sauce! That's it!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Ingredients:
- 2 salmon fillets (6 oz each)
- 1/4 cup grated Parmesan cheese
- 2 tbsp breadcrumbs
- 1 tbsp olive oil
- 1 lemon
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Combine Parmesan and breadcrumbs.
- Brush salmon with olive oil, then coat with Parmesan mixture.
- Bake for 12-15 minutes until golden and cooked through.
- While salmon bakes, melt butter in a pan. Add garlic and cook until fragrant.
- Stir in heavy cream and juice from 1/2 lemon. Simmer until slightly thickened. Season with salt and pepper.
- Serve salmon topped with lemon cream sauce and garnish with lemon wedges.
Nutrition Information (Per Serving – Estimated):
- Calories: 600
- Protein: 45g
- Fat: 40g
- Carbohydrates: 10g