This Baked Parmesan Crusted Salmon is a stunning show stopper that’s very clean to make. The parmesan crust is insanely delicious and the Lemon Cream Sauce for the salmon is the crucial final touch. A awesome salmon for Christmas dinner or other special occasions, and but so fast you may make it midweek. Plus you can put together the whole thing ahead- even the sauce.

This Parmesan Crusted Salmon is quite plenty me on a plate. well, on a platter. A large platter. due to the fact the first-class sort of meals is food that is shared with own family and buddies.

each 12 months, I do a Thanksgiving and yuletide menu (see underneath recipe for list with hyperlinks). It’s my task to make you the most famous man or woman at gatherings with finger food your buddies will move mad over, and to make vacation feasting pressure loose with easy to make, usually prepare ahead recipes. And insanely delicious of route. taste first and major.


  • 3- 4 tbsp Dijon mustard
  • 1 (1 - 1.4 kg / 2 - 2.8 lb) side of salmon (Note 1)


  • Oil spray
  • 1 cup panko breadcrumbs (50g) (Note 2)
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh dill
  • 3 tbsp / 50 g butter , melted
  • 1/3 cup (40g) grated parmesan , store bought (1/2 cup fresh grated) (Note 3)
  • Zest of 1 lemon
  • 1/2 tsp salt
  • Pepper


  • 1 1/4 cups (315 ml) dry white wine (Note 5)
  • 1 1/2 cups (375 ml) heavy cream / thickened cream
  • 2tbsp / 30g butter
  • 1 eschallot / finely chopped (Note 4)
  • 1/2 tsp sugar
  • Salt and pepper
  • 1 tbsp Dijon mustard
  • 2 1/2 tbsp lemon juice (plus more to taste)


  • Lemon wedges
  • Watercress
  • Fresh dill


  1. Take salmon out of the refrigerator to convey to room temperature.
  2. Preheat oven to 180C / 350F (fan / convection) or 200C / 390F (wellknown).
  3. unfold panko on baking tray, spray generously with oil then bake for 3 to five minutes till light golden brown. (note 6) Scrape into bowl without delay.
  4. add butter and stir, then upload remaining Parmesan Crumb components.
  5. Line same tray with foil. location salmon on foil.
  6. spread Dijon on salmon using a butter knife. simply a skinny coating - like buttering toast.
  7. Sprinkle Crumb throughout.
  8. Bake for 20 mins for simply cooked juicy perfection, or to flavor. (note 7)
  9. put off from oven. Loosen salmon from foil using egg flip or butter knife - pores and skin will hopefully be stuck to foil.
  10. Plate watercress on serving platter.
  11. Use foil to raise salmon onto watercress on serving plate, then slide out the foil from underneath it (see video underneath recipe). Serve with Lemon Cream Sauce and lemon wedges at the side.


  1. melt butter in a saucepan over medium excessive warmth. upload eschalots and cook for two minutes. upload wine and convey to boil. depart to boil rapidly for 5 mins or till reduced by using 3/4 or so.
  2. flip heat down to medium. add cream, sugar, salt and pepper. Stir, then add lemon juice and mustard. Stir again. Simmer for 2 to 3 mins or until thickened (see video). modify salt, pepper and lemon to taste. Be beneficiant with the salt - consider the salmon is not marinated, the best salt is in the topping.
  3. non-obligatory: stress. I don't bother.
  4. allow to cool for 10 mins or so. it will thicken because it cools. it can be served heat or at room temperature.

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