Go Back
–+ servings
A perfectly cooked Parmesan Crusted Salmon fillet with a golden, crunchy topping served over greens.

Parmesan Crusted Salmon

This recipe shows you how to make Parmesan Crusted Salmon that is simple enough to make you skip takeout for dinner this week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Course: Dinner
Cuisine: Modern
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Salmon
  • 1 side of salmon (1 – 1.4 kg / 2 – 2.8 lb) Skin on or off is fine. Ask your fish monger to remove the bones.
  • 3 tbsp Dijon mustard Use 4 tbsp if needed.
Parmesan Crumb
  • 1 cup panko breadcrumbs 50g. Panko is recommended for a better crust.
  • 1 spray Oil spray
  • 3 tbsp butter melted, 50g
  • 1/3 cup grated parmesan Store bought is denser; use 1/2 cup if freshly grated.
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh dill
  • 1 zest lemon
  • 1/2 tsp salt
  • 1 to taste Pepper
Lemon Cream Sauce
  • 2 tbsp butter 30g
  • 1 eschalot Finely chopped, 2 tbsp. Substitute with spring onions or 1 1/2 tsp minced garlic.
  • 1 1/4 cups dry white wine Substitute with fish stock/broth or chicken broth.
  • 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
  • 1 to taste Salt and pepper
For Serving
  • 1 Watercress
  • 1 Lemon wedges
  • 1 Fresh dill

Equipment

  • Oven
  • Baking tray
  • Saucepan

Method
 

  1. Take the salmon out of the refrigerator to bring it to room temperature.
  2. Preheat the oven to 200°C / 390°F (180°C fan).
  3. Spread panko on a baking tray, spray it generously with oil, then bake for 3 to 5 minutes until light golden brown. Scrape the toasted panko into a bowl immediately.
  4. Add the melted butter to the panko and stir. Then add the remaining Parmesan Crumb ingredients.
  5. Line the same tray with foil. Place the salmon on the foil.
  6. Spread Dijon mustard on the salmon using a butter knife. Use a thin coating, similar to buttering toast.
  7. Sprinkle the crumb mixture all over the mustard-coated salmon.
  8. Bake for 20 minutes for just cooked, juicy perfection, or adjust time to your preference.
  9. Remove the salmon from the oven. Loosen the salmon from the foil using a spatula or butter knife; the skin should stick to the foil.
  10. Plate watercress on a serving platter.
  11. Use the foil to lift the salmon onto the watercress on the serving plate, then slide the foil out from under it. Serve with Lemon Cream Sauce and lemon wedges on the side.
  12. For the Lemon Cream Sauce: Melt the butter in a saucepan over medium-high heat. Add the chopped eschalots and cook for 2 minutes. Add the wine and bring it to a boil. Let it boil rapidly for 5 minutes or until reduced by about 3/4.
  13. Turn the heat down to medium. Add the cream, sugar, salt, and pepper. Stir, then add the lemon juice and mustard. Stir again. Simmer for 2 to 3 minutes or until thickened. Adjust salt, pepper, and lemon to taste. Add salt generously since the salmon is not marinated.
  14. Allow the sauce to cool for about 10 minutes; it will thicken as it cools. You can serve it warm or at room temperature.

Nutrition

Calories: 550kcalCarbohydrates: 15gProtein: 45gFat: 35gSaturated Fat: 18gCholesterol: 150mgSodium: 600mgFiber: 1gSugar: 3g

Notes

If your salmon is fridge cold, add 3 minutes to the cook time. You can prepare the crumb up to 2 days ahead and store it in an airtight container in the fridge. You can also make the sauce ahead, cool it, and refrigerate it. Reheat the sauce in the microwave for about 40 seconds on the day you serve. Do not put the crumb on the salmon then refrigerate, as this will cause the crumb mixture to become soggy.

Tried this recipe?

Let us know how it was!