Description
This Baked Parmesan Crusted Salmon with Lemon Cream Sauce is a delicious and elegant dish perfect for a special dinner. Featuring a crispy Parmesan and herb crust atop tender, juicy salmon, and complemented by a rich, tangy lemon cream sauce, it’s sure to impress while being straightforward to prepare.
Ingredients
Scale
Salmon and Crust
- 1 (1 – 1.4 kg / 2 – 2.8 lb) side of salmon
- 3-4 tbsp Dijon mustard
- 1 cup panko breadcrumbs (50g)
- Oil spray
- 50g / 3 tbsp butter, melted
- 1/3 cup grated Parmesan (store bought) or 1/2 cup fresh 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
- 1 1/4 cups dry white wine
- 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
To Serve
- Watercress
- Lemon wedges
- Fresh dill
Instructions
- Bring Salmon to Room Temperature: Remove the salmon from the refrigerator and allow it to come to room temperature for even cooking.
- Preheat Oven: Set your oven to 200°C (390°F) or 180°C (fan forced) to prepare for baking.
- Toast Panko Breadcrumbs: Spread the panko evenly on a baking tray, spray generously with oil, and bake for 3 to 5 minutes until lightly golden. Immediately scrape into a bowl to prevent overbaking.
- Prepare Parmesan Crumb Mixture: Add melted butter to the toasted panko, then stir in the Parmesan, parsley, dill, lemon zest, salt, and pepper until well combined.
- Prepare Salmon: Line the baking tray with foil and place the salmon on top.
- Spread Mustard: Using a butter knife, spread a thin layer of Dijon mustard evenly over the salmon, similar to buttering toast.
- Apply Parmesan Crust: Sprinkle the prepared Parmesan crumb mixture generously and evenly over the mustard-coated salmon.
- Bake Salmon: Bake in the preheated oven for 20 minutes or until just cooked through but still juicy, adjusting time to your preference.
- Remove and Loosen: Take the salmon out of the oven and carefully loosen it from the foil using a spatula or butter knife; the skin should remain stuck to the foil.
- Plate Watercress: Arrange fresh watercress on the serving platter as a bed for the salmon.
- Transfer Salmon: Using the foil, lift the salmon and place it onto the watercress on the serving plate. Gently slide out and remove the foil from underneath.
- Prepare Lemon Cream Sauce: In a saucepan, melt butter over medium heat. Add finely chopped eschallots and sauté until translucent. Pour in dry white wine and reduce until about half remains. Stir in heavy cream, Dijon mustard, lemon juice, and sugar. Simmer gently, stirring frequently until the sauce thickens slightly. Season with salt, pepper, and additional lemon juice to taste.
- Serve: Serve the salmon warm with the lemon cream sauce drizzled on top or on the side, accompanied by lemon wedges and garnished with fresh dill.
Notes
- Note 1: Using a side of salmon ensures even cooking and an impressive presentation.
- Note 2: Panko breadcrumbs provide a light and crispy texture for the crust.
- Note 3: Freshly grated Parmesan enhances flavor but store-bought can be used for convenience.
- Note 4: Eschallots add a mild onion flavor to the sauce; shallots can be substituted.
- Note 5: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best results.
- Note 6: Toasting panko before mixing gives the crust extra crunch and prevents sogginess.
- Note 7: Baking time can be adjusted depending on salmon thickness and preferred doneness.