There is something truly irresistible about the Baked Parmesan-Crusted Salmon with Lemon Cream Sauce Recipe that makes it a standout favorite for any dinner occasion. This dish marries tender, flaky salmon topped with a crunchy, golden Parmesan crust, perfectly accented by a luscious, tangy lemon cream sauce. Every bite bursts with layers of flavor and texture, making it an effortless way to impress your loved ones while enjoying a healthy, gourmet meal at home.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe is all about simple, wholesome ingredients that each bring their own magic to the dish. From the fresh herbs that add fragrant brightness to the crisp panko crumbs that provide irresistible crunch, every component works together to create a perfect balance of flavors and textures.
- Salmon side (1 – 1.4 kg / 2 – 2.8 lb): The star protein, rich and flaky, providing a hearty base for the recipe.
- Dijon mustard (3-4 tbsp): Adds a subtle tang and depth that complements the salmon beautifully.
- Panko breadcrumbs (1 cup / 50g): Gives a light, airy crunch to the Parmesan crust when toasted.
- Oil spray: Helps toast the panko to golden perfection without excess oiliness.
- Butter (50g / 3 tbsp melted + 30g / 2 tbsp for sauce): Adds richness and binds the crust ingredients wonderfully.
- Parmesan cheese (1/3 cup grated store-bought or 1/2 cup freshly grated): Brings salty, nutty flavor essential for the crust.
- Fresh parsley (2 tbsp, finely chopped): Offers bright herbal notes that lighten the dish.
- Fresh dill (2 tbsp, finely chopped): Adds a delicate, slightly sweet freshness that pairs perfectly with salmon.
- Lemon zest (of 1 lemon): Infuses the crust with a gentle citrus aroma.
- Salt (1/2 tsp) and pepper: Essential for seasoning both the crust and salmon.
- Eschallot (1, finely chopped): Provides a mild onion flavor in the sauce for depth.
- Dry white wine (1 1/4 cups): Used to deglaze and add complexity to the lemon cream sauce.
- Heavy cream (1 1/2 cups): Creates a silky, luscious base for the sauce’s creamy texture.
- Dijon mustard (1 tbsp for sauce): A hint of tang to balance the richness of the cream.
- Lemon juice (2 1/2 tbsp plus more to taste): Adds fresh acidity that brightens the sauce wonderfully.
- Sugar (1/2 tsp): Balances the acidity and rounds out the flavors.
- Watercress: Used as a peppery bed for serving, adding color and a slight bite.
- Lemon wedges and fresh dill: Perfect garnishes that add freshness and visual appeal.
How to Make Baked Parmesan-Crusted Salmon with Lemon Cream Sauce Recipe
Step 1: Prepare Your Salmon
Let the salmon sit out of the fridge until it reaches room temperature. This little step ensures even cooking and keeps the salmon tender and juicy throughout the baking process. No one wants a dry salmon!
Step 2: Toast the Panko Breadcrumbs
Preheat your oven to 200°C / 390°F (180°C fan). Spread your panko breadcrumbs on a baking tray, spray them lightly with cooking oil, and bake for about 3 to 5 minutes until they turn a beautiful light golden brown. This toasting step is key — it brings that irresistible crunch and flavor to the Parmesan crust while preventing sogginess.
Step 3: Make the Parmesan Crust Mixture
Transfer the toasted panko into a bowl and immediately stir in the melted butter. Then add the grated Parmesan, fresh parsley, dill, lemon zest, salt, and pepper. Mix everything together gently to create your flavorful crust topping that’s bursting with herbal freshness and citrusy zing.
Step 4: Prepare the Salmon for Baking
Line the baking tray with foil for easy cleanup. Place your salmon on top, and spread a thin, even layer of Dijon mustard over the flesh using a butter knife. This will add a subtle tang and help the crust stick perfectly to the fish.
Step 5: Add the Parmesan Crust
Generously sprinkle the crumb mixture across the salmon, covering it evenly to ensure every bite has that delightful crunch and cheesy goodness.
Step 6: Bake to Perfection
Pop the salmon in the preheated oven and bake for about 20 minutes. The result should be tender, juicy salmon beneath a crisp, golden crust. You can adjust the time slightly depending on how done you prefer your salmon, but be careful not to overcook.
Step 7: Prepare the Lemon Cream Sauce
While the salmon bakes, melt the 2 tablespoons of butter in a saucepan over medium heat. Add the finely chopped eschallot and sauté until translucent. Pour in the white wine and let it reduce by half, concentrating those bright flavors. Stir in the heavy cream, 1 tablespoon Dijon mustard, lemon juice, sugar, salt, and pepper. Let the sauce simmer gently until it thickens to a silky consistency. Taste and adjust lemon juice for that perfect balance of tangy and creamy.
Step 8: Serve Up Your Masterpiece
Once baked, carefully loosen the salmon from the foil (the skin usually stays stuck to it). Place a bed of fresh watercress on your serving platter, and lift the salmon onto it, sliding the foil out from underneath. Serve your salmon alongside the velvety lemon cream sauce and garnish with lemon wedges and sprigs of fresh dill.
How to Serve Baked Parmesan-Crusted Salmon with Lemon Cream Sauce Recipe
Garnishes
Simple garnishes like fresh dill sprigs and bright lemon wedges not only add color but also enhance the flavor. The fragrant herbs complement the rich dish perfectly, while a squeeze of fresh lemon juice can cut through the richness and add a vibrant pop.
Side Dishes
To round out this meal, think light and fresh. Roasted asparagus, buttery new potatoes, or a crisp green salad work wonderfully to balance the richness of the salmon and cream sauce. Garlic mashed potatoes or a fragrant rice pilaf also make fantastic hearty companions.
Creative Ways to Present
For a stunning presentation, serve individual portions on small plates with a drizzle of the lemon cream sauce artistically swirled around. You can also plate over a bed of wild rice mixed with chopped herbs or alongside a colorful medley of sautéed seasonal vegetables for a restaurant-quality finish.
Make Ahead and Storage
Storing Leftovers
Leftover salmon should be refrigerated promptly and stored in an airtight container. It will stay fresh for up to 2 days, making it perfect for quick lunches or second-night dinners without losing its flavor.
Freezing
If you want to keep your baked Parmesan-crusted salmon longer, freezing is an option, but keep in mind the crust and cream sauce may change texture slightly. Wrap the salmon tightly in foil and place inside a freezer-safe bag for up to 1 month.
Reheating
For best results, gently reheat leftovers in a low oven (around 150°C / 300°F) to avoid drying out the salmon. Warm the lemon cream sauce separately on the stovetop before serving to preserve its silky smooth texture.
FAQs
Can I use salmon fillets instead of a side of salmon?
Absolutely! You can use individual salmon fillets in this recipe. Just adjust the baking time based on thickness—fillets typically require about 12-15 minutes. The Parmesan crust and lemon cream sauce will work just as beautifully.
Is there a non-dairy way to make the lemon cream sauce?
Yes, you can substitute heavy cream with full-fat coconut milk or a plant-based cream option. The flavor will vary slightly, but it’ll still offer that rich and tangy creaminess that complements the salmon wonderfully.
Why toast the panko breadcrumbs before mixing?
Toasting the panko develops a light, golden color and an irresistible crunch while preventing the crust from becoming soggy. It also adds a subtle nutty flavor that elevates the overall texture of the dish.
Can I prepare parts of this recipe ahead of time?
Yes! You can prepare the Parmesan crust mixture and the lemon cream sauce ahead. Store them separately in the fridge and assemble and bake the salmon fresh for the best texture and taste.
What is the best wine to serve with this dish?
A crisp, dry white wine like Sauvignon Blanc or Chardonnay pairs beautifully. Their acidity complements the lemon cream sauce and cuts through the richness of the salmon and Parmesan crust.
Final Thoughts
If you’re looking for a dish that feels special but is surprisingly simple to make, the Baked Parmesan-Crusted Salmon with Lemon Cream Sauce Recipe is your go-to. Its combination of textures, fresh herbs, and tangy cream sauce will delight your taste buds and impress anyone lucky enough to share the meal. Give it a try—you might just find your new favorite family dinner!
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Baked Parmesan-Crusted Salmon with Lemon Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Baked Parmesan Crusted Salmon with Lemon Cream Sauce is a flavorful and elegant dish perfect for a family dinner or special occasion. Featuring a crunchy, cheesy panko crust and a luscious, tangy lemon cream sauce, this recipe highlights the tender, juicy salmon baked to perfection. Fresh herbs like parsley and dill add brightness, while the creamy sauce balances the crisp crust beautifully.
Ingredients
For the Salmon and Crust
- 1 (1 – 1.4 kg / 2 – 2.8 lb) side of salmon (Note 1)
- 3–4 tbsp Dijon mustard
- 1 cup panko breadcrumbs (50g) (Note 2)
- Oil spray
- 50g / 3 tbsp butter, melted
- 1/3 cup grated parmesan (store bought, approx 40g) (Note 3)
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh dill
- Zest of 1 lemon
- 1/2 tsp salt
- Pepper, to taste
For the Lemon Cream Sauce
- 30g / 2 tbsp butter
- 1 eschallot, finely chopped (Note 4)
- 1 1/4 cups dry white wine (approx 295 ml) (Note 5)
- 1 1/2 cups heavy cream / thickened cream (approx 360 ml)
- 1 tbsp Dijon mustard
- 2 1/2 tbsp lemon juice (plus more to taste)
- 1/2 tsp sugar
- Salt and pepper, to taste
To Serve
- Watercress
- Lemon wedges
- Fresh dill, for garnish
Instructions
- Bring salmon to room temperature: Remove the salmon from the fridge about 15-20 minutes before cooking to ensure it cooks evenly.
- Preheat the oven: Set your oven to 200°C / 390°F (180°C fan) to prepare for baking.
- Toast the panko breadcrumbs: Spread panko evenly on a baking tray, spray generously with oil, and bake for 3 to 5 minutes until they turn light golden. Immediately transfer to a bowl to stop cooking.
- Prepare the parmesan crumb mix: Add melted butter to the toasted panko, then mix in grated parmesan, parsley, dill, lemon zest, salt, and pepper until combined.
- Prepare the salmon on the tray: Line the baking tray with foil and place the salmon side on top.
- Apply Dijon mustard: Using a butter knife, spread a thin layer of Dijon mustard evenly over the salmon—similar to buttering toast.
- Add the parmesan crust: Sprinkle the crumb mixture all over the mustard-coated salmon, pressing lightly to adhere.
- Bake the salmon: Place the salmon in the oven and bake for about 20 minutes for juicy doneness, or longer if desired.
- Remove and loosen the salmon: Take the salmon out and gently separate it from the foil using an egg flip or butter knife; the skin should remain stuck to the foil.
- Prepare the serving dish: Arrange watercress on a serving platter for a fresh, peppery base.
- Transfer salmon to platter: Use the foil to lift the salmon onto the watercress, then carefully slide the foil out from underneath the fish.
- Make the lemon cream sauce: In a saucepan, melt butter, sauté the finely chopped eschallot until translucent, add white wine and reduce by half. Stir in cream, Dijon mustard, lemon juice, sugar, salt, and pepper, simmering gently until slightly thickened. Adjust seasoning and lemon juice to taste.
- Serve: Pour the warm lemon cream sauce over or alongside the salmon. Garnish with fresh dill and lemon wedges. Serve immediately.
Notes
- Note 1: You can use salmon fillets if a side is unavailable; adjust cooking time accordingly.
- Note 2: Panko breadcrumbs provide the lightest, crunchiest crust, but regular breadcrumbs can be substituted.
- Note 3: Freshly grated parmesan yields better flavor, but store-bought grated parmesan works well for convenience.
- Note 4: An eschallot is a type of mild shallot; substitute with a small shallot or mild onion if necessary.
- Note 5: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Note 6: Toasting the panko before mixing ensures a crispy topping after baking.
- Note 7: Baking time may vary depending on thickness of salmon; check for flaky, opaque flesh.
