This Baked Parmesan Crusted Salmon is a stunning show stopper that’s very easy to make. The parmesan crust is insanely delicious and the Lemon Cream Sauce for the salmon is the essential finishing touch. A spectacular salmon for Christmas dinner or other special occasions, and yet so fast you could make it midweek. Plus you can prepare everything ahead- even the sauce!
Food that tastes like a million dollars and yet is simple to make and made with every day ingredients. That is the absolute essence of the food I love and share here on RecipeTin Eats.
This Parmesan Crusted Salmon is pretty much me on a plate. Well, on a platter. A large platter. Because the best sort of food is food that is shared with family and friends! 🙂
Every year, I do a Thanksgiving and Christmas menu (see below recipe for list with links). It’s my mission to make you the most popular person at gatherings with finger food your friends will go mad over, and to make holiday feasting stress free with easy to make, mostly prepare ahead recipes. And insanely delicious of course. Taste first and foremost!
For this year, the centrepiece of my Christmas Menu is this Baked Parmesan Crusted Salmon, served with a heavenly Lemon Cream Sauce.
Please don’t skip the sauce! I know many people make similar recipes without a sauce. I really, really, really think that the Lemon Cream Sauce is necessary because this salmon is not marinated or glazed. Whole salmon fillets are quite thick and meaty so unless it is marinated or has lots of yummy glaze to use as the sauce, it lacks flavour inside.
Don’t get me wrong, the flavour of plain salmon is lovely. But the sauce just puts this over the top from tasty to exceptional. 🙂
Plus, look how the sauce clings onto that crunchy parmesan topping. Swoon….
I promised you this Baked Parmesan Crusted Salmon is easy to make and here are some prep photos to prove it! It starts with a very simple panko and parmesan topping. With one little trick. I like my crumb to be beautifully golden all over rather than splotches of burnt bits here and there which is what happens if you bake rather than fry crumbed things.
So my little trick that truly makes all the difference so your salmon comes out of the oven with a beautiful deep golden brown topping (without overcooking the salmon!) is to lightly toast the breadcrumbs on a baking tray. You can see a comparison of toasting vs not toasting the panko breadcrumbs in my Easy Baked Chicken Cordon Bleu. 🙂
Psst This is much easier, less effort and more even browning than toasting in a skillet. Plus less cleaning up because I use the same tray for the salmon. 🙌
My next trick – getting that beautiful parmesan topping to stick to the salmon. Easy fix – just spread Dijon mustard on the salmon like you’re buttering toast. Mustard is the perfect glue because it’s got a bit of tang (perfect match for rich salmon) plus flavour.
Bake it for 20 minutes in a fairly hot oven and this is what you get…..
So beautiful and tastes incredible, especially served with a simple Lemon Cream sauce. Yes the sauce has cream in it but I promise it doesn’t make this too rich! In fact, that’s a specific point my taste testers made. You hear the word “cream sauce” and assume it is very rich. But actually, this sauce is quite tangy from the lemon. It adds moisture to this dish as well as the zing cutting through the richness of the salmon.
And before I forget – yes I put my Christmas Menu up for critique by taste testers! As it so happens, all my friends have real life jobs and aren’t just hanging around on standby for taste testing sessions. 🤷🏻♀️Luckily, my mother has a group of willing friends who pop over to the local golf course for a round before dropping by for a taste testing session. 🙂
I love how honest they are with their feedback – trust me, they don’t hold back and I have actually held off posting a handful of recipes until I improve them further!!
This Baked Parmesan Crusted Salmon received high praise. Woo hoo! – Nagi x
More fish recipes!
PS Don’t forget to scroll down to see a) 2016 Christmas Menu Preview b) Dozer sulking through Christmas
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Baked Parmesan Crusted Salmon with Lemon Cream Sauce
Ingredients
- 1 (1 – 1.4 kg / 2 – 2.8 lb) side of salmon (Note 1)
- 3- 4 tbsp Dijon mustard
Parmesan Crumb
- 1 cup panko breadcrumbs (50g) (Note 2)
- Oil spray
- 50g / 3 tbsp butter , melted
- 1/3 cup grated parmesan , store bought (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
- Pepper
Lemon Cream Sauce
- 30g / 2tbsp butter
- 1 eschallot / 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
Serving
- Watercress
- Lemon wedges
- Fresh dill
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.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Baked Parmesan Crusted Salmon recipe video!
LIFE OF DOZER
There’s always someone sulking during festive times…..
Christmas 2016 Menu Sneak Preview
Every year here on RecipeTin Eats, I share a Thanksgiving and Christmas menu. Always easy, always something a little bit special, lots of it make ahead. Here’s a little sneak preview of the 2016 Christmas Menu….coming soon! I’ll write up a full post with links through to all the recipes and how to prepare ahead etc. 🙂
Here are the previous Christmas / Thanksgiving Menus I have done:
2016 Thanksgiving – “Going South” A Southern Feast starring a One Roasting Pan Cajun Turkey Breast and Dressing and all the essential sides.
2015 Christmas – “Family Japanese Christmas” Starring a family recipe, my mother’s Miso Marinated Side of Salmon plus our favourite sides!
2015 Thanksgiving – “Dry Brining is Genius” A Genius Dry Brined Turkey Breast plus classic Thanksgiving sides
2014 Thanksgiving and Christmas – ” Easy Christmas” Making the festive season super easy with my Juicy Slow Cooker Turkey Breast with Gravy
And here’s a sneak peak at the 2016 Christmas Menu! Coming soon…..
Thanks for your quick response to my question. Made this for a bridge luncheon yesterday and it was a BIG hit! Everyone requested the recipe! This is in my rotation and on my list for special guests! Thanks for a great recipe!
Whoot! So pleased to hear that Holly, thanks for taking the time to leave a review! N xx
Nagi,
As a frequent user of your recipes, I felt it was finally time to write and thank you for yet another fabulous recipe. I only had dried dill on hand (it was great on the salmon) and made double the sauce (can never have too much!). This recipe goes into my file for guest dinners – easy and elegant on the plate.
I’m so pleased to hear you enjoyed this Barbara! Thanks so much for taking the time to let me know – N x
I can’t wait to try this! When preparing ahead, you toast the Panko and combine ALL of the crumb ingredients in an airtight container? I host a lot of bridge luncheons and I love menus with prepare ahead directions. Thanks you so much!
Hi Holly! Yes that’s right, prepare the entire Crumb and refrigerate. The panko softens in the fridge a bit but it’s still drier so once baked, it recrisps back up!
I’m not a huge fan of salmon but this just sounded good. Wow, I loved it. I mean I really loved it. I scraped the plate looking for more. The sauce made all the difference. I truly never thought I’d love salmon. Thank you for the wonderful recipe.
That’s so great to hear Brenda! Thanks for letting me know – N xx
Hi, Nagi! I tried this using trout instead of Salmon and it’s truly delicious!!!! I brought it for a new yeark potluck and my family loved it! Thanks for sharing your tried and test recipes! 🙂 Here’s a photo, if you’re interested to see. –> https://www.instagram.com/p/BO5H_Vdh0nu/?taken-by=npat3sha
Oooh! Popping over to check it out RIGHT NOW! N xx
Hi Nagi, This really is a killer dish ! I’ve made it three times in the last two weeks !!
And can’t stop thinking about it. Love that sauce, Really elevates the flavour of the salmon !
Thanks once again Nagi ! What would I do without you !!
I’m so pleased you enjoyed it Lamby! Thank you for letting me know – N xx
Nagi, this looks YUM!! Question. When you bake the panko, do you spray oil just on the crumbs ? Do you also need to spray the baking sheet? 🙂
Hi Steven! This is one of my personal favourites from last year to make for smallish groups 🙂 I don’t spray the baking sheet because salmon is quite oily so I never have problems with it sticking but if you are concerned, then yes spray away! 🙂 N x
Hi Nagi,
Just wanted to ask, if I am not a big fan of mustard, is there anything I can substitute it with? I am looking at a lot of your recipes to figure out which to try, but quite a number of them have Dijon mustard.
Hope there is one, as I am dying to try this particular recipe!
Thanks.
Hi Yohana! I do use it a lot, it’s a great thickener as well as adding flavour 🙂 Just skip it in this sauce, I would probably add 1 tbsp of mayo instead to make up for flavour loss. 🙂 This is seriously delish, hope you do try it!!
thank you for the suggestion, but I really do not like Mayo either, mustard would have been a better one in comparison.. any other suggestion? Thanks, I really appreciate it.
I’m sorry Yohana, I can’t think of anything else. All I can suggest is that you leave it out 🙂 The sauce will be a bit thinner but still lovely flavour!
Hi Nagi,
I wonder of you can make this with separate small pieces of salmon. I want to make it for four people so 4 pcs would be easier than 1 big part.
Gosh YES! 180C/350F 12 – 15 minutes 🙂
Made this last night with barramundi instead of salmon and it was delicious. Also substituted olive oil spread for the butter and yoghurt for the cream – tasted very yummy. Take-away fish and chips is a monthly indulgence but I am wary of fat and salt content. From now on, your recipe with home-made chips or mash will be on the menu more often! Once again, thanks for sharing a quick, simple and delicious recipe Nagi.
I’m so pleased you like this Marg! Thank you for taking the time to come back and let me know – N x
I made this recipe– the salmon and the sauce exactly as written and it was amazing!! and it looked amazing too 🙂 Thanks for sharing this one
Oooh! Glad to hear you enjoyed it Rachael, thanks for letting me know! N xx
!!!!IM FREAKING OUT!!!!
Ok where do I start! Your Parmesan Crusted Salmon w/lemon sauce is the BOMB!!!!!!!!!!!! I can’t wait for my family to try this!!! I almost passed out from the first bite!
The best salmon I’ve ever cooked and I will never ever have this the same again. Thanks for rocking my world!
OMG I am TOTALLY QUOTING YOU ON THAT!!!
This is one of the best things I have ever made. It looks so impressive but is really easy to make. I agree, the sauce takes it to the next level. The salmon was moist, topping was crispy and so tasty with the herbs. I served it with potato salad and a green salad. I will make this again and again. (the seafood shop took out bones and removed the skin for us). It was a huge side of salmon and we had only one small piece left. Everyone had seconds. Highly recommend.
Fantastic to hear Sharon! Thanks so much for letting me know! N x
Hi Nagi,
I only recently discovered your food blog, completely by accident but what a great accident. Thank you Google!
I made this today and what can I say other than it was delicious and so easy to make. I’m going try your other recipes as I’m trying to get my family to eat more homemade food and less takeout. Also, I love seeing recipes which use a range of spices and seasonings in addition to salt and pepper; being south east Asian I always find myself having to ‘bengali-fy’ (that’s a real word) them but I don’t see myself having that problem here 🙂
Thanks for your awesome recipes!
Hi Runa I’m so glad you enjoyed it, thank you for letting me know! And I’m glad you “found” me too! ❤️ N xx
Hi Nagi, I made this for hosting our annual Christmas Eve dinner with my family who normally are the traditional Rib Eye and/or Crown Roast types for the holidays, so I was a bit nervous serving this up having never made it before. We had 15 family members over so I ended up tripling the recipe(3 filets), but only doubled the sauce. Lets just say that it was a HUGE HIT!! Some comments were, “fantastic flavor!”, “love it!”, “very moist!, delicious!” At the end of the meal, there was only one small serving left!! This is my go-to salmon recipe from now on so THANK YOU!! I’m making it again for when we host the Seattle Seahawk playoff game tomorrow!! Can’t say enough how great this recipe is!!
WOW Rob what a compliment for YOU! I’m so thrilled to hear that everyone enjoyed it so much, thanks for letting me know! N xx
Hi! I have a question. If I wanted to serve this salmon over a salad, what type of dressing would you recommend?
Hi Rekea! I would keep it very simple – a lemon vinaigrette, 1 part lemon (plus the zest, 2 – 3 parts oil, bit of dijon, salt, pepper and garlic 🙂 YUM.
Made this last week for a date night, using a couple of steak-size pieces of salmon. It was amazing, soo so good! Halved the recipe for the crumb…don’t judge but I still made a full lot of the lemon cream sauce mmmmmm 😀
No way would I judge, it’s a BIG THUMBS UP! 🙂 I’m so glad you enjoyed it, thank you for letting me know! N xx
This recipe just gave me the idea to switch out what I was originally planning for Christmas Eve (I was going to do a Cod dish). This looks easy and fast and I can transfer it to a warming chafe on the buffet.
Yay! Thanks!
Oooh but I bet your cod is amaaaazing!!!! N x
This was a really big hit on Christmas Eve (with my less-than-cultured-palate-family) despite being served as a last course on the buffet — it disappeared. I used a Wester Ross Scottish salmon that was amazing with this preparation. The skin wasn’t an issue (and really that is where all the nutrients are and I LOVE crispy fish skin). The lemon cream sauce was a little thin, but that was my fault as well as that of the new toddler of the family being underfoot and near the stove, so I shut off all heat and served it as is. Still, amazing and a definite keeper. The cod — next time (or never after this wonder).
I’m so glad Martin!!! (I had to laugh about your description of your family though!!!) Scottish salmon would be amazing with this, the flavour is so much more intense than what we get here 🙂 Thank you for letting me know you enjoyed it! N xx
This was really tasty! I made it for a dinner party and everyone loved it. The flavor of the sauce is outstanding and I loved all your tips. Thank you for a great recipe!
HIGH FIVE! So glad to hear that Dani, thanks for letting me know! N xx
My family doesn’t like mustard of any kind. Want else can I use to spread on top of the salmon for the breadcrumbs to stick?
Hi Zaeena! Mayonnaise is a perfect sub 🙂 N x