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…..
Vanessa Baggio says
Wow wow,!
Just amazing Nagi
Paired with your 12 minute Couscous and crunchy potatoes.
A delicious dinner to share on Easter Sunday – with a generous slice of your chocolate fudge cake xox
Nagi says
I absolutely LOVE hearing that Vanesa! Happy Easter! N x
Barb Lamb says
OMG Nagi, this looks amazing! I love salmon but hubby only likes white fish, could I use another fish to keep him happy? What would you suggest? Many thanks!
Jessica Griffin says
I’ve made this recipe a few times now for my family and they LOVE it. In fact, our anniversary is coming up and this is one of the things my husband asked for. When the man wants salmon for a gift, you know it’s good.
Nagi says
OMG HIGH PRAISE!!!!
Heba says
Hi,
I seriously love all your recipes! Really wanted to try this one, but I was wondering can I substitute the wine?
Nagi says
Hi Heba! Sure can – use chicken broth instead 🙂 N x
Jessica says
Nagi,
I have been on this long quest to find the best salmon recipe. I have tried over 20 recipes and none of them seemed to do the trick. I made your recipe two nights ago and I finally found my perfect salmon recipe. It was OUTSTANDING. I loved the lemon cream sauce and pre-baking the panko crumbs did indeed make it golden and crispy in the best way. I will recommend this recipe to anyone who enjoys salmon and I will surely look out for any future recipes you have. Thank you so very much for sharing this fantastic recipe. 🙂
Nagi says
I LOVE HEARING THAT! So glad you enjoyed this Jessica, thanks for letting me know! N xx
Vivien says
Nagi – I’m so happy to have found your blog this year. I’ve made a few things like your salted caramel tart, wild rice salad, crackers, pizza, sushi, pavlova and now this salmon. I made the salmon (using Huon) and wild rice salad for Christmas and both were a hit. Love the where to buy suggestions as I also live in Sydney.
Happy New Year to you and your family and I look forward to trying more of your recipes.
Vivien
Eileen says
Nagi, Nagi, Nagi… how I love thee!
Made this for dinner tonight and the entire family demolished it.
They said it was pretty much the best thing I’d cooked EVER, which is saying a lot as I’m the cook in the family and make lots of nice things.
Salmon and sauce was heavenly! Keep up the delicious wonderful work! xxxx
Nagi says
That’s so great to hear Eileen! Thanks for letting me know – N x ❤️
Jenny says
Hi Nagi,
I have been following your blog for about a year now, but first time commenting though. Firstly just wanted to thank you for such amazing recipes! We have loved everything we’ve tried – satay chicken, peanut butter slice, hummus, mac and cheese, mexican chicken rice… and many more! You are known as my “blog lady” 🙂
I am hosting Xmas dinner this year and will attempt your baked salmon. Just wondering if I use skin on salmon, do I put the crumbs on the skin side or the non-skin side (i.e. cook skin side down)? Or do you just recommend to use skin-off salmon?
Thanks in advance,
Jenny
Nagi says
Hi Jenny! Skin on or off is fine, with skin on, when you cut a piece, it slides right off the skin. I do find it easier to slide the salmon out of the foil onto the serving platter with skin on. Either way, put the crumb on the top skinless side! N x
Jenny says
Thanks Nagi! I’ll let you know how I go!
Wendy says
Yes, other countries use stubby holders i.e. Canada. I can’t recall what they are called, I’m relearning Canadian after living in Oz for 30 years. Lovely to see the Canadian touches in your menu i.e. Maple glaze on the ham and salmon on the menu which is also well-loved here although not so much on the Christmas menu. I will be tucking into turkey at a friend’s and am taking your Festive Wild Rice Salad; I got so excited when you published it, I emailed my friend right away. I wanted to also take a bottle of Seppelt’s Sparkling Shiraz but can’t find it here so will have to take a local replacement.
Hope you have a wonderful festive season in the sun!
Nagi says
AND I actually used Canadian maple syrup I brought back from Canada!!! N xx
Jan says
Hi Nagi,
I would love to try this recipe for a gathering of only 4 for dinner, but imagine a side of salmon will be too much. Do you think the recipe could be adapted to individual portions or a smaller cut?
Nagi says
Absolutely Jan! Just buy a smaller piece of salmon from the fish shop then scale the recipe down to the weight of that salmon. If you click on the Servings, a slider will appear, just move it until the salmon weight becomes the weight of your salmon. I would suggest not making any less than half the sauce though, just from a practical perspective of simmering / reducing 🙂
Sue says
Hi nagi. I want to make your Parmesan baked salmon but am not fond of Dijon mustard any suggestions could I spread some of the lemon sauce on the salmon then the panko crumbs? Thanks I love your recipes Sue
Nagi says
Hi Sue! I am not sure it will stick with that – mayonnaise would work well as a sub. Otherwise, whisk an egg and use a brush to brush it over the salmon then proceed with recipe! 🙂 N x
Tara Dunnihoo says
This recepie was a hit!! Thank you!! I love all your receipes. This is the only website I trust to make a great dish! Do you have any other websites you personally use alot to reccomend?
Nagi says
Aww that’s so flattering Tara! Yes I do have some – my personal favourite is Smitten Kitchen, also Jo Cooks and Kevin is Cooking, I am friends with both of them and I have personally tried their own cooking and I make their recipes myself. I use I Am Baker for baking recipes, and I use Food Network for all sorts of recipes (actually, I probably use Food Network the most out of all websites) and I use Cook’s Illustrated / America’s Test kitchen a lot too, to learn the science behind things. Oh – and Serious Eats too. N x
spidey says
Hi Nagi,
I couldn’t find any Dill in the local supermarket.. And i was only able to get curly parsley instead of italian parsley… arghh!! i plan to cook and bring this for our mooncake festival party tomorrow. I was so looking forward to impressing everyone with your recipe 🙁 I only have dried oregano on my cupboard, italian seasoning, fresh rosemary and basil… what do you think? should i substitute or just go without?
Nagi says
You’ll be fine! Add some dried herbs – just go by taste 🙂 N x
Susan T Kimberly says
OMG, this recipe is delicious!!! My daughter and her boyfriend were home from college for dinner and their food request was salmon. They thought they were in heaven! My daughter loved it, and her boyfriend said it was the best salmon he had ever had:) I made the sauce and parmesan crumb topping ahead of time, and had a really nice piece of salmon, it took the whole 20 minutes. Served with baby red potatoes with herbs from our garden, and green beans with carmelized shallots and toasted marcona almonds, so yummy! I will be adding this recipe to my daughter’s keepsake recipe book I am making for her. Thanks so much!
Nagi says
I’m so happy to hear everyone enjoyed this Susan!! Thanks for taking the time to leave a review. N x ❤️
Holly says
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!
Nagi says
Whoot! So pleased to hear that Holly, thanks for taking the time to leave a review! N xx
Barbara says
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.
Nagi says
I’m so pleased to hear you enjoyed this Barbara! Thanks so much for taking the time to let me know – N x
Holly says
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!
Nagi says
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!
Brenda Ball says
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.
Nagi says
That’s so great to hear Brenda! Thanks for letting me know – N xx
trish @ Spoonful Of Butter says
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
Nagi says
Oooh! Popping over to check it out RIGHT NOW! N xx
Lamby says
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 !!
Nagi says
I’m so pleased you enjoyed it Lamby! Thank you for letting me know – N xx