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Baked Parmesan Crusted Salmon with Lemon Cream Sauce Recipe

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4.3 from 81 reviews

Baked Parmesan Crusted Salmon with Lemon Cream Sauce is a simple yet impressive dish perfect for special occasions or a midweek dinner. This recipe features a crunchy parmesan and panko breadcrumb crust baked over a tender salmon side, enhanced by a tangy lemon cream sauce that perfectly balances the richness of the fish. The sauce adds a refreshing brightness without overwhelming the palate, making this salmon a flavorful and elegant main course that is both easy to prepare and visually stunning.

  • Total Time: 40 minutes
  • Yield: 6-8 servings

Ingredients

Salmon

  • 1 (1 - 1.4 kg / 2 - 2.8 lb) side of salmon (skin on or off, bones removed)
  • 3-4 tbsp Dijon mustard

Parmesan Crumb

  • 1 cup panko breadcrumbs (50g)
  • Oil spray
  • 50g / 3 tbsp butter, melted
  • 1/3 cup grated parmesan (store bought) or 1/2 cup freshly grated parmesan
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh dill
  • Zest of 1 lemon
  • 1/2 tsp salt
  • Pepper, to taste

Lemon Cream Sauce

  • 30g / 2 tbsp butter
  • 1 eschallot, finely chopped (or 2 tbsp spring onion/shallots, or 1 1/2 tsp minced garlic)
  • 1 1/4 cups dry white wine (or fish stock/broth or chicken broth)
  • 1 1/2 cups heavy cream / thickened cream
  • 1 tbsp Dijon mustard
  • 2 1/2 tbsp lemon juice (plus more to taste)
  • 1/2 tsp sugar
  • Salt and pepper, to taste

For Serving

  • Watercress
  • Lemon wedges
  • Fresh dill

Instructions

  1. Prepare the Salmon: Take the salmon out of the fridge to bring to room temperature while you preheat the oven. This helps ensure even cooking throughout the fish.
  2. Preheat Oven and Toast Panko: Preheat your oven to 200°C / 390°F (180°C fan). Spread the panko breadcrumbs on a baking tray, spray generously with oil, and bake for 3 to 5 minutes until light golden brown. Remove immediately and scrape into a bowl to avoid burning.
  3. Make Parmesan Crumb Mixture: Add melted butter to the toasted panko breadcrumbs. Then mix in grated parmesan, chopped parsley, chopped dill, lemon zest, salt, and pepper until evenly combined.
  4. Prepare Salmon for Baking: Line the baking tray with foil and place the salmon on top. Using a butter knife, spread a thin, even coat of Dijon mustard over the salmon.
  5. Apply Parmesan Crust: Sprinkle the Parmesan crumb mixture evenly over the mustard-coated salmon, pressing lightly to ensure it adheres well.
  6. Bake the Salmon: Bake in the preheated oven for approximately 20 minutes for a perfectly just-cooked, moist salmon, or adjust timing based on thickness and preference. For fridge-cold salmon, add an extra 3 minutes. Use a knife to check doneness if needed.
  7. Remove and Plate: Take the salmon out of the oven and carefully loosen it from the foil using a butter knife or egg flip. Arrange a bed of watercress on a serving platter, then lift the salmon using the foil and place it on top of the watercress. Gently slide out the foil from underneath.
  8. Prepare Lemon Cream Sauce: In a saucepan over medium-high heat, melt butter and sauté the finely chopped eschallot for about 2 minutes. Add white wine and bring to a rapid boil, reducing the liquid by approximately 3/4, about 5 minutes.
  9. Finish Sauce: Lower the heat to medium, add cream, sugar, salt, and pepper; stir well. Then incorporate lemon juice and Dijon mustard, stirring again. Simmer gently for 2-3 minutes or until the sauce thickens. Adjust seasoning as needed. Optional: strain the sauce, though it is not required.
  10. Serve: Allow the sauce to cool slightly or serve warm. Plate the salmon with lemon wedges, fresh dill, and the lemon cream sauce on the side. Enjoy immediately.

Notes

  • Skin on or off salmon works fine; request the fishmonger to remove bones for easier serving.
  • Panko breadcrumbs provide a chunkier texture than regular breadcrumbs, resulting in a superior crust.
  • If using freshly grated parmesan, increase quantity slightly as it is less dense than store-bought.
  • Eschallots are mini onions with a sweeter flavor and can be substituted with spring onions, shallots, scallions (white part), or 1 1/2 tsp minced garlic (about 2 tbsp finely chopped equivalent).
  • Dry white wine can be replaced with fish or chicken stock.
  • Toasting the panko before mixing prevents burnt bits and overcooking the salmon while achieving an evenly golden crust. If your oven cooks unevenly, shake the tray once during toasting.
  • Cooking times depend on salmon thickness and temperature; 20 minutes works for a 1.2 kg (2.4 lb), 2.5cm (1 inch) thick, room-temperature salmon.
  • For fridge-cold salmon, add 3 additional minutes to cooking time.
  • Parmesan crumb and sauce can be made ahead and refrigerated separately, but do not apply crumb to salmon before refrigerating to avoid sogginess.
  • For picnic serving without an oven, bake salmon seasoned only with salt and pepper, prepare and toast crumb separately, mix mayo and mustard for a juicier topping, and thin out sauce for pouring. Assemble just before serving at room temperature.
  • Plan for approximately 180-200 g (6-7 oz) of fish per person, or up to 250g (8 oz) for larger appetites.
  • The lemon cream sauce may seem rich due to the cream volume, but it is tangy and light, balancing the salmon's richness beautifully.
  • Nutrition is calculated assuming 8 servings and full consumption of sauce.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Western, Seafood

Find it online: https://recipesvibe.com/baked-parmesan-crusted-salmon-with-lemon-cream-sauce-recipe/