Description
This Parmesan Crusted Salmon recipe features tender Alaskan salmon filets topped with a crispy, golden parmesan and herb crust. Baked to perfection, the salmon is served with a rich and creamy white wine Dijon cream sauce that perfectly complements the flaky fish. A simple yet elegant dish that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Salmon and Crust
- â…“ cup Panko breadcrumbs
- â…“ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp ground black pepper
- ½ tsp kosher salt
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh chives
- 4 tbsp unsalted butter, melted (½ stick)
- 2 lbs Alaskan salmon filets
- 1 whole lemon, halved
White Wine Dijon Cream Sauce
- 2 tbsp unsalted butter (¼ stick)
- 2 tbsp all-purpose flour
- 1 cup milk
- ¼ cup heavy cream
- ¼ tsp ground black pepper
- ¼ cup white wine
- 2 tsp Dijon mustard
- ½ chicken bouillon cube, crushed
- ½ tsp Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a large baking sheet or pan with foil or parchment paper. Place the salmon filets skin-side down on the prepared baking sheet.
- Prepare Crust Mixture: In a small bowl, combine the Panko breadcrumbs, freshly grated Parmesan cheese, minced garlic, kosher salt, ground black pepper, and chopped fresh parsley, thyme, and chives. Stir well, then add the melted unsalted butter and mix until everything is evenly incorporated.
- Apply Crust: Spread the breadcrumb and herb butter mixture evenly over the top of each salmon filet, pressing down lightly to help it adhere.
- Bake Salmon: Place the baking sheet in the preheated oven and bake the salmon for 10 to 12 minutes until the crust is golden brown and the fish reaches an internal temperature of 145°F. If needed, switch to broil for 1 to 2 minutes to crisp the crust further, but watch closely to avoid burning.
- Make Sauce – Melt Butter: While the salmon bakes, heat 2 tablespoons of unsalted butter in a medium skillet over medium heat until melted.
- Make Roux: Sprinkle the all-purpose flour into the melted butter and whisk continuously for 1 to 2 minutes until smooth and lightly cooked.
- Add Dairy and Pepper: Slowly pour in the milk and heavy cream while whisking to maintain a smooth sauce. Add the ground black pepper and continue stirring until the mixture thickens slightly.
- Finish Sauce: Stir in the white wine, Dijon mustard, crushed chicken bouillon cube, and Worcestershire sauce. Reduce heat to medium-low and cook, stirring constantly until the sauce thickens to a creamy consistency.
- Keep Sauce Warm: Remove the skillet from heat, cover the pan with a paper towel (ensuring it does not touch the sauce) to absorb excess moisture, and keep warm until serving. Remove the paper towel and gently reheat the sauce if necessary before serving.
- Serve: Once the salmon is cooked through, remove from the oven and drizzle with fresh lemon juice from the halved lemon. Plate the salmon with a generous serving of the white wine Dijon cream sauce and enjoy immediately.
Notes
- Use a food thermometer to ensure salmon reaches a safe internal temperature of 145°F for optimal doneness and safety.
- If you don’t have fresh herbs, dried parsley, thyme, and chives can be substituted at about one third of the amount.
- To make this recipe dairy-free, substitute butter with olive oil and use a dairy-free cream alternative.
- The cream sauce can be made ahead and gently reheated before serving to save time during dinner preparation.
- For a gluten-free version, substitute Panko breadcrumbs with gluten-free breadcrumbs and use gluten-free flour for the sauce.
