Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

Parmesan and Herb Crusted Salmon with Lemon Cream Sauce
It's been a while since I last shared a seafood/fish recipe and so the perfect time to pull out this classic parmesan and herb crusted salmon with lemon cream sauce. This dish is so quick and easy to make and yet so full of flavour! The fish, which can be a lot of different types of fish including salmon, trout, tilapia, cod, etc, is coated with breadcrumbs, parmesan and herbs and baked until the fish is tender and the crust is golden brown and crispy. Everything is then finally topped off with a fresh creamy lemon sauce which brings everything together perfectly. This dish is great for busy work nights and it's impressive enough for guests!

Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

Parmesan and Herb Crusted Salmon with Lemon Cream Sauce
Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A quick and easy baked salmon topped with crispy panko and parmesan in bright and tasty lemon cream sauce.


ingredients
    For the salmon:
  • 1 1/2 pounds salmon (or trout, tilapia, cod, etc)
  • 2 tablespoons dijon mustard
  • 1 cup panko breadcrumbs (gluten-free for gluten-free)
  • 2 tablespoons butter, melted
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 2 tablespoons parsley, chopped
  • 2 tablespoons dill, chopped
  • zest of 1 lemon
  • salt and pepper to taste
  • For the lemon sauce:
  • 1 tablespoon butter
  • 1 shallot, finely diced
  • 1 gloves garlic, chopped
  • 1 cup heavy cream
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • salt and pepper to taste
directions
  1. Spread the dijon mustard over the fish, press on the mixture of the breadcrumbs, butter, parmesan, parsley, dill, zest, salt and pepper, place on a baking sheet and bake in a preheated 400F/200C oven until the fish is just cooked and the breadcrumbs are lightly golden brown, about 10-15 minutes.
  2. For the lemon sauce:
  3. Melt the butter in a small saucepan over medium-high heat, add the shallots and cook for a minute, add the garlic cook for a minute, add the heavy cream, mix in the mustard, lemon juice salt and pepper, bring to a boil, reduce the heat and simmer for 2 minutes.

Option: Use a honey dijon sauce instead of just dijon to change things up a bit.
Option: Use regular breadcrumbs instead of pnako.
Nutrition Facts: Calories 775, Fat 58g (Saturated 26g, Trans 0.3g), Cholesterol 207mg, Sodium 469mg, Carbs 19g (Fiber 2g, Sugars 4g), Protein 43g
Nutrition by: Nutritional facts powered by Edamam

3 comments:

Anonymous said...

Hello Kevin: I have been following your website and delicious recipes for a few years and greatly enjoy receiving emails from you with your recipes, thank you!
I would like to make a suggestion please: you often make suggestions at the end of the recipe to substitute this for that or how to cook in the oven vs the slow cooker, etc. However, when I print the recipe, your comments don't print. I would like to have your comments print out along with the recipe as they are helpful.
Thank you.
Donnell

Air fryer Reviews said...

What a delicious recipe it is! I never heard of it before. So I will try to make it at home.

Unknown said...

Hi Kevin,
I use your recipes all the time, and I made this one last night, served with some simple roasted potatoes. My husband loved it so much that he suggested I leave you a comment to say so. It was easy, and delicious! It is also worth mentioning that the sauce tasted great on the potatoes as well. Thank you for not only this, but all the wonderful recipe ideas you’ve given me!

Caitlin

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