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Baked Parmesan Crusted Salmon with Lemon Cream Sauce

Baked Parmesan Crusted Salmon with Lemon Cream Sauce

This Baked Parmesan Crusted Salmon with Lemon Cream Sauce is a delicious and elegant dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 427 kcal

Equipment

  • Oven
  • Baking Tray
  • Saucepan
  • knife
  • Bowl
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 side salmon 1 – 1.4 kg / 2 – 2.8 lb
  • 3-4 tablespoon Dijon mustard

Parmesan Crumb

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

Lemon Cream Sauce

  • 30 g butter
  • 1 medium eschallot finely chopped
  • 1 ¼ cups dry white wine
  • 1 ½ cups heavy cream thickened cream
  • 1 tablespoon Dijon mustard
  • 2 ½ tablespoon lemon juice plus more to taste
  • ½ teaspoon 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. 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.
  • 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. Serve with Lemon Cream Sauce and lemon wedges on the side.
  • 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 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. Adjust salt, pepper and lemon to taste.
  • Allow to cool for 10 minutes or so. It will thicken as it cools. It can be served warm or at room temperature.

Notes

Skin on or off is fine, and ask your fish monger to remove the bones.

Nutrition

Serving: 238gCalories: 427kcalCarbohydrates: 12gProtein: 33.7gFat: 25.3gSaturated Fat: 11gCholesterol: 113mgSodium: 517mgPotassium: 662mgFiber: 0.9gSugar: 1.6gVitamin A: 650IUVitamin C: 2.5mgCalcium: 150mgIron: 1.8mg
Keyword baked, cream, lemon, parmesan, salmon, sauce
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