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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…..
!!!!IM FREAKING OUT!!!!
Ok where do I start! Your Parmesan Crusted Salmon w/lemon sauce is the BOMB!!!!!!!!!!!! I can’t wait for my family to try this!!! I almost passed out from the first bite!
The best salmon I’ve ever cooked and I will never ever have this the same again. Thanks for rocking my world!
OMG I am TOTALLY QUOTING YOU ON THAT!!!
This is one of the best things I have ever made. It looks so impressive but is really easy to make. I agree, the sauce takes it to the next level. The salmon was moist, topping was crispy and so tasty with the herbs. I served it with potato salad and a green salad. I will make this again and again. (the seafood shop took out bones and removed the skin for us). It was a huge side of salmon and we had only one small piece left. Everyone had seconds. Highly recommend.
Fantastic to hear Sharon! Thanks so much for letting me know! N x
Hi Nagi,
I only recently discovered your food blog, completely by accident but what a great accident. Thank you Google!
I made this today and what can I say other than it was delicious and so easy to make. I’m going try your other recipes as I’m trying to get my family to eat more homemade food and less takeout. Also, I love seeing recipes which use a range of spices and seasonings in addition to salt and pepper; being south east Asian I always find myself having to ‘bengali-fy’ (that’s a real word) them but I don’t see myself having that problem here 🙂
Thanks for your awesome recipes!
Hi Runa I’m so glad you enjoyed it, thank you for letting me know! And I’m glad you “found” me too! ❤️ N xx
Hi Nagi, I made this for hosting our annual Christmas Eve dinner with my family who normally are the traditional Rib Eye and/or Crown Roast types for the holidays, so I was a bit nervous serving this up having never made it before. We had 15 family members over so I ended up tripling the recipe(3 filets), but only doubled the sauce. Lets just say that it was a HUGE HIT!! Some comments were, “fantastic flavor!”, “love it!”, “very moist!, delicious!” At the end of the meal, there was only one small serving left!! This is my go-to salmon recipe from now on so THANK YOU!! I’m making it again for when we host the Seattle Seahawk playoff game tomorrow!! Can’t say enough how great this recipe is!!
WOW Rob what a compliment for YOU! I’m so thrilled to hear that everyone enjoyed it so much, thanks for letting me know! N xx
Hi! I have a question. If I wanted to serve this salmon over a salad, what type of dressing would you recommend?
Hi Rekea! I would keep it very simple – a lemon vinaigrette, 1 part lemon (plus the zest, 2 – 3 parts oil, bit of dijon, salt, pepper and garlic 🙂 YUM.
Made this last week for a date night, using a couple of steak-size pieces of salmon. It was amazing, soo so good! Halved the recipe for the crumb…don’t judge but I still made a full lot of the lemon cream sauce mmmmmm 😀
No way would I judge, it’s a BIG THUMBS UP! 🙂 I’m so glad you enjoyed it, thank you for letting me know! N xx
This recipe just gave me the idea to switch out what I was originally planning for Christmas Eve (I was going to do a Cod dish). This looks easy and fast and I can transfer it to a warming chafe on the buffet.
Yay! Thanks!
Oooh but I bet your cod is amaaaazing!!!! N x
This was a really big hit on Christmas Eve (with my less-than-cultured-palate-family) despite being served as a last course on the buffet — it disappeared. I used a Wester Ross Scottish salmon that was amazing with this preparation. The skin wasn’t an issue (and really that is where all the nutrients are and I LOVE crispy fish skin). The lemon cream sauce was a little thin, but that was my fault as well as that of the new toddler of the family being underfoot and near the stove, so I shut off all heat and served it as is. Still, amazing and a definite keeper. The cod — next time (or never after this wonder).
I’m so glad Martin!!! (I had to laugh about your description of your family though!!!) Scottish salmon would be amazing with this, the flavour is so much more intense than what we get here 🙂 Thank you for letting me know you enjoyed it! N xx
This was really tasty! I made it for a dinner party and everyone loved it. The flavor of the sauce is outstanding and I loved all your tips. Thank you for a great recipe!
HIGH FIVE! So glad to hear that Dani, thanks for letting me know! N xx
My family doesn’t like mustard of any kind. Want else can I use to spread on top of the salmon for the breadcrumbs to stick?
Hi Zaeena! Mayonnaise is a perfect sub 🙂 N x
Hi Nagi, we always have a picnic for Christmas lunch. How do you think this would go if I cooked it right before we left home, wrapped it in foil and served it warm? Do you think the topping would stay crunchy?
Thanks
Tracy
Hi Tracy – I just had a thought! I think if you bake the salmon and panko topping separately (just spread on tray and toast, shaking tray occasionally, until golden – may 8 min?), take separately with some mustard (actually I think mayo + mustard mix would be better because it’s juicier). Let panko cool then assemble just before serving i.e. spread salmon with mayo mustard then top with panko. Bam! crunchy topping! 🙂 The sauce will be lovely at room temperature, just let it cool then adjust the thickness to taste (it is not pourable when cold). I’ll add these tips into the recipe. 🙂
Thanks for the brilliant idea. Guess what is on my menu for Christmas Day!
Perfect summer fare. I just love that last picture!!!!
Thanks Tania!!! Work on your book this weekend? 🙂
This sounds heavenly. While I usually have great access to Salmon, I’m from Oregon, USA
However, right now I’m wintering in AZ, but I do have some tuna steaks in my freezer, from a fishing trip my husband took. I think this recipe would work with the tuna steaks. But what temp should I use, and how long should I cook it?
Thanks for your help
Hi! How big are the tuna steaks? 🙂
Nagi,
Cheers!!!! Another delicious recipe. I made this last night. Not only did it taste delicious it looked so beautiful on the table. I served it water crest, radishes and lemon slices…Just like your photos. I also made roasted baby potatoes with
thyme and dill as a side dish. It was hands down a winner. This is a great dish to serve for a dinner party. It so quick, tasty and looks fancy.
Xx
Rubina
Woo hoo! I am so thrilled that you enjoyed this Rubina, thank you SO MUCH for letting me know! Especially adore that you even garnished it the same 🙂 Makes me smile at the thought of this on your dinner table! N xx
Hi Nagi
I made this over the weekend. It was Magnificent! It was very easy to make and the sauce just topped it off to perfection. It will be on our Christmas table on the 25th. Thank you. Liz
YESS!!! (Fist pump!) Thank you for trying my recipe Liz, I am SO THRILLED you enjoyed it! N x
Hi Nagi.
Going to try your salmon recipe.looks amazing having it for my Christmas dinner,as I don’t eat meat.not though choice.luv your recipes keep up the good work.
I’m so honoured that you’d consider making this for Christmas dinner! 🙂 So glad you enjoy my recipes, thank you! N x
HI Nagi; I made this recipe last night for our dinner and it was just amazing!! We are still raving about it this morning!
The flavours and textures and are so well balanced, really the best recipe I have ever tried for fish. I am going to
try it with fresh tilapia this weekend for friends. I so enjoy your site and thanks.
I’m SO HAPPY to hear that everyone enjoyed it so much! Thank you for taking the time to let me know Pamela. And YES to Tilapia!!! N xx
Gorgeous! Don’t we all wish we lived right next door to Nagi?!!! I’ll bring the champagne!
Yes do! Because I need more taste testers!!!! 🙂 N xx
Making this tonight. Drooling as I go.
The sugar is missing from the written instruction portion.
Thanks for picking that up Stephen! I must admit I go back and forth on sugar 🙂 I feel it adds a tiny something but it’s not a deal breaker, and I realised I left it out of the video too! Hope you love it! N xx
Dozer is the best…
I second that whole heartedly!
Nagi, the one Christmas I spent in Oz, I must admit I was a bit disappointed to be having a traditional turkey with all the trimmings. This is far more worthy of of an Aussie Christmas, and if you’re serving this next year too I’ll pop over and be one of your taste-testers!!
OMG please do! It will be a riot!!!