Baked Parmesan Crusted Salmon with Lemon Cream Sauce: A Luxurious, Flavorful Dish

Baked Parmesan Crusted Salmon with Lemon Cream Sauce is the epitome of comfort food with a gourmet twist. The crispy, golden Parmesan crust complements the rich, flaky salmon, while the creamy lemon sauce adds an indulgent touch that ties everything together. This dish is perfect for special occasions, holidays, or a weeknight meal when you’re in the mood for something elegant yet easy to prepare. Whether you’re a seasoned chef or a beginner, this recipe will elevate your salmon game and impress your guests.

For more delicious salmon recipes, check out Parmesan Crusted Salmon from Cooking Classy and Salmon with Lemon Cream Sauce on AllRecipes.

Basic Recipe: Ingredients and Instructions

Baked Parmesan Crusted Salmon with Lemon Cream Sauce – A Flavorful Seafood Delight

Author: Jennifer Mitchell
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Baked Parmesan Crusted Salmon with Lemon Cream Sauce is an elegant and flavorful dish that combines the rich, savory taste of crispy Parmesan breadcrumbs with the freshness of lemon. The salmon is baked to perfection with a golden, crispy crust, while the creamy lemon sauce adds a tangy and smooth finish. Perfect for a special dinner or any occasion where you want to impress, this dish is both delicious and simple to prepare.

Ingredients

Scale

For the Salmon

1 (1 – 1.4 kg / 2 – 2.8 lb) side of salmon (Note 1)
3–4 tbsp Dijon mustard

For the Parmesan Crumb

1 cup panko breadcrumbs (50g) (Note 2)
Oil spray
50g / 3 tbsp butter, melted
1/3 cup grated Parmesan (store-bought, or 1/2 cup fresh grated) (Note 3)
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh dill
Zest of 1 lemon
1/2 tsp salt
Freshly ground black pepper, to taste

For the Lemon Cream Sauce

30g / 2 tbsp butter
1 eschallot (or shallot), finely chopped (Note 4)
1 1/4 cups dry white wine (Note 5)
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

For Serving

Watercress
Lemon wedges
Fresh dill

Instructions

Prepare the Salmon:

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Place the salmon on the baking sheet, skin-side down.
Brush the top of the salmon with Dijon mustard, ensuring it is evenly coated.

Make the Parmesan Crumb Topping:

In a bowl, combine the panko breadcrumbs, melted butter, grated Parmesan, parsley, dill, lemon zest, salt, and freshly ground pepper.
Mix until all ingredients are well combined and the breadcrumbs are evenly coated.

Apply the Parmesan Crumb:

Evenly press the Parmesan breadcrumb mixture onto the top of the salmon, covering it fully.

Bake the Salmon:

Lightly spray the breadcrumb topping with oil spray to help it crisp up in the oven.
Bake the salmon for 18-20 minutes, or until the fish is cooked through and the crust is golden brown. The salmon should flake easily with a fork when done.

Make the Lemon Cream Sauce:

While the salmon is baking, prepare the lemon cream sauce.
In a saucepan over medium heat, melt the butter and sauté the chopped shallot for 2-3 minutes until softened and fragrant.
Add the dry white wine and bring to a simmer. Let it reduce by half, which should take about 3-5 minutes.
Stir in the heavy cream, Dijon mustard, lemon juice, and sugar.
Let the sauce simmer gently for about 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.

Serve:

Once the salmon is done, remove it from the oven and place it on serving plates.
Spoon the lemon cream sauce over the salmon fillets, then garnish with fresh dill, watercress, and lemon wedges.
Serve immediately and enjoy!

Notes

Salmon: You can use a whole side of salmon or individual salmon fillets. Adjust the baking time for fillets (usually 10-12 minutes depending on thickness).
Panko Breadcrumbs: These provide a crispy, light texture to the crust. If you prefer a finer crust, you can use regular breadcrumbs.
Parmesan: Freshly grated Parmesan will melt better, but store-bought works fine if that’s what you have on hand.
Eschallot: If you can’t find eschallots, regular shallots or even yellow onions can be substituted.
Dry White Wine: Use a dry white wine like Sauvignon Blanc or Chardonnay. Avoid sweet wines, as they will alter the flavor of the sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baked
Cuisine: American/Italian

Nutrition

Serving Size: 1 piece of salmon with sauce and garnish
Calories: 590 kcal
Sugar: 4g
Sodium: 550mg
Fat: 40g
Saturated Fat: 14g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 42g
Cholesterol: 120mg

Keywords: Baked Parmesan Crusted Salmon with Lemon Cream Sauce

Instructions:

Preheat the Oven and Prepare the Salmon:
Preheat your oven to 375°F (190°C). Place the side of salmon on a baking sheet lined with parchment paper. Lightly coat the salmon with Dijon mustard, ensuring it’s evenly spread over the surface.
Make the Parmesan Crust:
In a bowl, combine the panko breadcrumbs, melted butter, Parmesan, parsley, dill, lemon zest, salt, and pepper. Stir until everything is well mixed. Press the breadcrumb mixture onto the top of the salmon, ensuring an even coating across the surface.
Bake the Salmon:
Lightly spray the breadcrumb-coated salmon with oil spray to help it brown. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and the crust is golden brown and crispy. The salmon should easily flake with a fork when done.
Make the Lemon Cream Sauce:
While the salmon is baking, melt the butter in a saucepan over medium heat. Add the finely chopped eschallot and cook for 2-3 minutes until softened and fragrant. Pour in the dry white wine and simmer for 3-4 minutes until the wine has reduced by about half.
Add the Cream and Flavorings:
Stir in the heavy cream, Dijon mustard, lemon juice, and sugar. Simmer the sauce over low heat for about 5 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste. If you want a more intense lemon flavor, you can add more lemon juice to the sauce.
Serve:
Once the salmon is baked, remove it from the oven and transfer to serving plates. Spoon the lemon cream sauce generously over the top of the salmon. Garnish with fresh watercress, lemon wedges, and fresh dill for an extra burst of flavor and color.
Enjoy:
Serve your Baked Parmesan Crusted Salmon with Lemon Cream Sauce with your favorite sides like roasted vegetables, mashed potatoes, or a simple green salad. The richness of the salmon and the creamy sauce will make this dish a standout.

Advanced Techniques

Perfecting the Parmesan Crust

To ensure the Parmesan crust is perfectly golden and crispy, it’s important to press the breadcrumb mixture onto the salmon gently but firmly. If you like an extra crispy crust, broil the salmon for 2-3 minutes at the end of baking, but be sure to watch it closely to avoid burning the breadcrumbs.

Balancing the Lemon Cream Sauce

If the lemon cream sauce is too tangy or thick for your liking, you can adjust it by adding a little more sugar to balance the acidity or more cream to soften the flavors. For a more savory sauce, you can add a small splash of chicken broth or vegetable stock to enrich the flavor.

Using the Right Wine

For the dry white wine, select one that isn’t overly sweet. Sauvignon Blanc, Pinot Grigio, or Chardonnay are great options. These wines bring a nice acidity to the sauce, enhancing the lemon and Dijon mustard without overpowering the flavors.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers

If you have leftovers, allow the salmon to cool completely and store it in an airtight container in the refrigerator for up to 2 days. Keep the cream sauce in a separate container to prevent the fish from becoming soggy.

Reheating Leftovers

To reheat, place the salmon in a preheated oven at 275°F (135°C) for about 10-12 minutes until warmed through. To avoid overcooking, cover the salmon with foil. For the sauce, reheat it in a saucepan over low heat, stirring occasionally.

Freezing Leftovers

While freezing is an option, the crispy Parmesan crust may lose its texture when reheated. However, you can still freeze the salmon for up to 1 month. For the best quality, freeze the salmon and the sauce separately. When ready to eat, thaw overnight in the refrigerator and reheat gently.

Shelf Life

The dish will stay fresh for up to 2 days in the refrigerator. For frozen leftovers, it’s recommended to consume within 1 month.

Dietary Adaptations and Substitutions

Dairy-Free Option

To make this dish dairy-free, use dairy-free butter and replace the heavy cream with coconut cream or any non-dairy cream substitute. You can also skip the Parmesan or use a dairy-free alternative like nutritional yeast for a cheesy flavor.

Low-Carb and Keto-Friendly

This recipe is naturally low in carbs, making it suitable for a keto diet. Pair it with low-carb sides like cauliflower rice or sautéed vegetables for a complete, satisfying meal.

Gluten-Free Adaptation

For a gluten-free version, use gluten-free panko breadcrumbs. Be sure to check all your ingredients, such as Dijon mustard and wine, for any hidden gluten.

FAQs About The Recipe

Can I use a different type of fish?

Yes, you can substitute salmon with other firm, flaky fish such as cod, halibut, or trout. However, adjust the cooking time based on the thickness of the fillets. For thinner fillets, reduce the baking time to prevent overcooking.

Can I prepare the Parmesan crust ahead of time?

Yes, you can prepare the Parmesan crust mixture ahead of time and store it in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before applying it to the salmon.

What if I don’t have Dijon mustard?

If you don’t have Dijon mustard, you can substitute it with whole grain mustard or yellow mustard, though the flavor will vary slightly. If you prefer, you can also skip the mustard entirely.

Can I use a different herb for the crust?

Yes, if you don’t have parsley or dill, you can use other fresh herbs such as thyme, tarragon, or chives to add flavor to the crust.

Conclusion & Final Thoughts

Baked Parmesan Crusted Salmon with Lemon Cream Sauce is a luxurious yet simple dish that blends rich flavors with a delightful texture. The crispy Parmesan crust and the creamy, tangy lemon sauce are a perfect match for the salmon, creating a truly indulgent experience. Whether you’re cooking for a special occasion or a weekday dinner, this recipe will elevate any meal and leave your taste buds satisfied. Don’t forget to pair it with fresh herbs and a side of your favorite vegetables for the perfect finishing touch.