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Baked Parmesan Crusted Salmon with Lemon Cream Sauce

Baked Parmesan Crusted Salmon with Lemon Cream Sauce

Enjoy this delicious Baked Parmesan Crusted Salmon with Lemon Cream Sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 450 kcal

Equipment

  • Oven
  • baking tray
  • Saucepan
  • knife
  • Mixing Bowl

Ingredients
  

Salmon

  • 1 side salmon (1 – 1.4 kg / 2 – 2.8 lb)

Parmesan Crumb

  • 1 cup panko breadcrumbs (50g)
  • as needed oil spray
  • 50 g butter (melted)
  • ⅓ cup grated parmesan (store bought)
  • 2 tablespoon finely chopped fresh parsley
  • 2 tablespoon finely chopped fresh dill
  • 1 zest of lemon
  • ½ teaspoon salt
  • as needed pepper

Lemon Cream Sauce

  • 30 g butter
  • 1 unit eschallot (finely chopped)
  • 1 ¼ cups dry white wine
  • 1 ½ cups heavy cream
  • 1 tablespoon Dijon mustard
  • 2 ½ tablespoon lemon juice (plus more to taste)
  • ½ teaspoon sugar
  • as needed salt
  • as needed pepper

Serving

  • as needed watercress
  • as needed lemon wedges
  • as needed fresh dill

Instructions
 

Preparation

  • 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. 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.
  • Sprinkle Crumb all over.
  • Bake for 20 minutes for just cooked juicy perfection, or to taste.
  • Remove from oven. Loosen salmon from foil using egg flip or butter knife.
  • Plate watercress on serving platter.
  • Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it. Serve with Lemon Cream Sauce and lemon wedges on the side.

Lemon Cream Sauce Preparation

  • 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 ¾.
  • Turn heat down to medium. Add cream, sugar, salt and pepper. Stir, then add lemon juice and mustard. Simmer for 2 to 3 minutes or until thickened.
  • Allow to cool for 10 minutes or so. It will thicken as it cools.

Notes

Skin on or off is fine. Panko breadcrumbs are chunkier than normal ones for a better crust. Store bought parmesan is denser than freshly grated.

Nutrition

Serving: 180gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg
Keyword Baked Salmon, easy recipe, Healthy Dinner, Lemon Cream Sauce, Parmesan Crust, seafood
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