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
Scale
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.