Baked Parmesan Crusted Salmon with Lemon Cream Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 -8
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Calories
427 kcal
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Course
Dinner
Baked Parmesan Crusted Salmon with Lemon Cream Sauce
Description
Baked Parmesan Crusted Salmon with Lemon Cream Sauce combines a thick salmon side with a fragrant, crunchy topping of panko breadcrumbs mixed with butter, Parmesan, parsley, dill, lemon zest, salt, and pepper. The crust is broiled onto a thin layer of Dijon mustard spread over the fish, creating a crisp exterior that complements the salmon's moist, delicate texture. The lemon cream sauce, made from butter, shallot, white wine, heavy cream, Dijon, lemon juice, sugar, and seasoning, is cooked until smooth and tangy. The dish is finished by plating the salmon atop watercress with fresh lemon wedges and dill for brightness. Preparation notes emphasize bringing the salmon to room temperature before baking and toasting the panko separately to ensure an even, golden crust while baking the fish to tender perfection. The sauce balances the richness of the fish via acidity and creaminess. This recipe yields generous servings and can be partially made ahead by pre-toasting crumbs and preparing sauce for refrigeration, assembling just before serving for best texture and flavor.
Ingredients
- 1 (1 - 1.4 kg / 2 - 2.8 lb) salmon Note 1, side
- 3- 4 tbsp Dijon mustard
Parmesan Crumb
- 1 cup panko breadcrumbs (50g) (Note 2)
- cooking spray
- 50g / 3 tbsp butter , melted
- 1/3 cup Parmesan Cheese store bought (1/2 cup fresh grated) (Note 3, grated
- 2 tbsp parsley finely chopped, fresh
- 2 tbsp dill finely chopped, fresh
- lemon zest of 1
- 1/2 tsp salt
- black pepper
Lemon Cream Sauce
- 30g / 2tbsp butter
- 1 shallot Note 4, finely chopped
- 1 1/4 cups white wine Note 5, dry
- 1 1/2 cups heavy cream or thickened cream
- 1 tbsp Dijon mustard
- 2 1/2 tbsp lemon juice (plus more to taste)
- 1/2 tsp sugar
- salt
- black pepper
Serving
- watercress
- lemon wedges
- dill fresh
Instructions
- Take salmon out of the fridge to bring to room temperature.
- Preheat oven to 200°C / 390°F (180°C fan).
- Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.
- Add butter and stir, then add remaining Parmesan Crumb ingredients.
- Line same tray with foil. Place salmon on foil.
- Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.
- Sprinkle Crumb all over.
- Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)
- Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.
- Plate watercress on serving platter.
- Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.
Lemon Cream Sauce
- Melt butter in a saucepan over medium high heat. Add eschalots and cook for 2 minutes. Add wine and bring to boil. Leave to boil rapidly for 5 minutes or until reduced by 3/4 or so.
- Turn heat down to medium. Add cream, sugar, salt and pepper. Stir, then add lemon juice and mustard. Stir again. Simmer for 2 to 3 minutes or until thickened (see video). Adjust salt, pepper and lemon to taste. Be generous with the salt - remember the salmon is not marinated, the only salt is in the topping.
- Optional: strain. I don't bother.
- Allow to cool for 10 minutes or so. It will thicken as it cools. It can be served warm or at room temperature.
Notes
- You can use skin on or off salmon; bones should be removed by your fishmonger for convenience.
- To achieve a crunchy crust, toast panko breadcrumbs before mixing with other crust ingredients and baking on the fish.
- If grating Parmesan yourself, use about 1/2 cup to get similar density to store-bought Parmesan.
- Shallots can be substituted with finely chopped white parts of green onions or use 1 1/2 teaspoons minced garlic if preferred.
- Make the crumb topping and sauce up to two days ahead and store separately in the refrigerator; do not apply crumb to salmon before refrigerating to avoid sogginess.
- For picnic or transport, cook plain salmon with salt and pepper, toast crumbing separately, and mix mayo with mustard to apply on serving day for better freshness and texture.
- Approximate serving size is 180-200 grams of fish per person, adjustable for appetite and meal context.
- The lemon cream sauce contains a notable amount of cream but is balanced by the tang of lemon and mustard, complementing the salmon richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 238g | |
| Calories | 427cal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 33.7g | 67% |
| Fat | 25.3g | 39% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 113mg | 38% |
| Sodium | 517mg | 22% |
| Potassium | 662mg | 14% |
| Fiber | 0.9g | 4% |
| Sugar | 1.6g | 3% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 150mg | 15% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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