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…..
Frances says
Thanks Nagi that recipe was so easy and delicious. I am so glad I found you on Facebook. Your videos make me feel I can actually make the dishes and not be intimidated. I want to make them all !!!!
Nagi says
Thanks so much for the feedback Frances!
May says
Wow! We eat a lot of fish and are always looking for new ways to enjoy it. We are lucky to have local, wild sockeye salmon right now and with this recipe, it really was like Christmas! This recipe may look like it has a lot of steps, but it really isn’t difficult, and you can make the crumb and sauce a head of time- just try it! Followed the recipe, substituting home-made crumbs from gluten free bread, for panko. Everyone loved this salmon dish – Thank you Nagi!
Nagi says
Sounds divine May!!
Jaime says
I made this tonight. It was SO good!! This will definitely be made very frequently in this house. So impressive. Nagi you’re a genius ❤️
Nagi says
That’s so great to hear Jaime ❤️
Brooke Wharton says
Just made .. Nagi, you are a genius .. it was AMAZING!!
Nagi says
Aww shucks! I’m so glad you loved it Brooke ❤️
Jessica Flory says
Nagi this salmon was AMAZING!! My husband said it’s the best fish I’ve ever made!
Nagi says
Woot!! I’m so glad it was a hit!
Danielle says
Hi Nagi, love your recipes – cook many of them with my 14yr old daughter too 🙂
Just wondering if this could be prepared using individual fillets? Thanks in advance
Nagi says
Hi Danielle, you sure could!
Viveca says
Hi, I am a great fan of many of your reicipes. Made the salmon in parmesan crumbs once and the family loved it! Now want to make it again for a dinner with friends, but don’t know what to make as a vegetable side? Any recommendations among your selection of recipes? thanks and greetings from Vienna
Nagi says
Hi Viveca, I’m so glad you love it!! Any salad should be great along side, but if you’re after vegetables, try magic broccoli, some smashed potatoes, garlic butter rice with kale or even my lentil salad!
Magda says
This is a great recipe. My 7 yr old wasn’t sure at first but ended up licking the plate.
Nagi says
This is the best news!!!
Noelle Pedersen says
Hi, I’m a big fan of your site & cooking! Your recipes are consistently excellent, and I particularly love how you include lots of notes for variation & substitution.
On this Salmon recipe in particular, it was amazing! The taste was so subtle, delicious, and easy to prepare. Thank you!
Nagi says
I’m so happy you loved it Noelle, thanks for taking the time to let me know!
Dominique says
Thank you so much for this recipe. It is very nice, tasty and easy to prepare.
Nagi says
You’re so welcome!
Rita says
Hi Nagi, I made this for Christmas lunch and it was spectacular. While I was prepping the crumb and sauce my husband warned me his dad would say “seafood is always best with just a squeeze of lemon”, but nup – he loved it! My mother in law asked me to make lots of the crumb to put in the freezer so we can make it often at the last minute. Such a hit. Thank you so much and I hope you had a lovely Christmas x
Mark Donohue says
Made this along with a couple of sauces for prawns I also found here. All the prep was done the day before and it made Christmas Day stress free. Thanks for the recipe. I will definitely do it again.
Cheers
Jess says
I LOVE THIS RECIPE! I’ve made it the last two years for Christmas and it has been a mega hit each time. It’s so easy and delicious. I made it per the instructions and it easily fed 8 people with some extra to spare.
Thanks Nagi! I might make it three years in a row…
Melissa Hughes says
Definitely making the Salmon, sounds amazing and such a special treat! BTW, I’m making the Arancini rice balls for xmas eve.
Gae Fleming says
This is the greatest Christmas main I have ever tried. Am determined it will take centre place this Christmas (2018)
I’ll begin with the Italian Cheese Log.
amber says
nagi – HELP !!! I’m making the sauce 2 days ahead. the sauce is not thick? and the butter floats on top. I used fish stock. should I re-make with wine? if yes, what dry white wine? TIA
Donna Rossio says
Hi Nagi,
I’m going to do the salmon on Christmas day. Can’t wait!
Patricia says
Hello Nagi
I made your Parmesan Salmon and Lemon Sauce for my Christmas dinner party and it was a huge hit. I followed your recipe exactly and it turned out perfectly. The lemon sauce is divine. In fact, some dinner guests wanted the recipe. Thank you for helping me make the best Christmas dinner ever.
Patricia, San Diego, CA
Kerry says
Hello Nagi,
I have made this recipe many times, it is so delicious! As a variation, I was wondering whether you have ever tried using or think it would work to spread a thin layer of cream cheese rather than the dijon mustard?
Jun says
Hi Nagi,
This looks amazing and drool worthy and I am planning on making this for an ‘Aussie Christmas’ themed party I’m hosting for my Aussie bloke – we live in the UK and having a bit of a heatwave right now so feels like the weather is perfect for it – but could I serve the salmon ‘cool’ a few hours after baking it, rather than still warm? Also, would the sauce work cooled down too or just a bit warm?
We live in a tiny heat-trapping flat with no outdoor space so ideally I’d like to serve both cool IF you think that would still be nice 🙂
Thank you!
Nagi says
Hi Jun! Have a look at the storage / make ahead notes – this is terrific served at room temp! The sauce will work at room temp too though if you can warm it a tiny bit, it makes it even nicer 🙂 Enjoy! N x
Jun says
Hi Nagi,
Just wanted to say a HUGE thank you for this recipe. I made it with a massive salmon, your garlic prawns, alongside your potato salad, pumpkin salad, corn salad amongst other things AND your pavlova!! Everything was amazing and so delicious – I followed your pav recipe exactly and although it was my first time everyone was so impressed! Thank you for sharing all your genius recipes!
Nagi says
That’s great Jun! Thanks for letting me know – and you’re so welcome! – N x ❤️ PS Glad the Pav was a success too!
Jun says
Thank you Nagi! And sorry, I spotted the notes after I sent the message – then couldn’t find it to delete. I can’t wait to make this, thank you again!