Description
Enjoy Baked Parmesan Crusted Salmon with Lemon Cream Sauce, a luxurious yet simple dish that transforms weeknights into special occasions.
Ingredients
Scale
- 1 kg Salmon fillet (1 – 1.4 kg (2 – 2.8 lb) with skin on or off)
- 2 tbsp Dijon Mustard
- 1 cup Panko Breadcrumbs
- 4 tbsp Butter (Melted, can substitute olive oil)
- 1 cup Grated Parmesan (Freshly grated preferred)
- 2 tbsp Fresh Parsley (Can substitute with tarragon or basil)
- 2 tbsp Fresh Dill
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 1 cup Heavy Cream (Half-and-half as a lighter substitute)
- 1 Eschalot Shallot (Chopped)
- 1/2 cup White Wine (Can substitute with broth)
- 1 tsp Sugar (Optional)
- to taste Salt
- to taste Pepper
Instructions
- Bring salmon to room temperature for 15-20 minutes.
- Preheat the oven to 200°C (390°F).
- Toast panko breadcrumbs on a baking tray for 3-5 minutes until golden brown.
- Mix toasted panko, melted butter, grated parmesan, fresh herbs, lemon zest, salt, and pepper in a bowl.
- Line a baking tray with foil and place the salmon fillet on it, spreading Dijon mustard evenly over the surface.
- Sprinkle the parmesan crumb mixture generously over the salmon.
- Bake the salmon for 20 minutes, checking for doneness.
- For the Lemon Cream Sauce, melt butter in a saucepan over medium heat, cook shallots until translucent, then add white wine and reduce.
- Stir in heavy cream, lemon juice, and Dijon mustard, cooking until thickened.
- Serve the salmon with the lemon cream sauce drizzled over, garnished with fresh watercress and lemon wedges.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 80 mg
Keywords: Baked Parmesan Crusted Salmon, Salmon Recipe, Easy Dinner Recipe