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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

[heart_this] · Nov 1, 2017 · 10 Comments

Parmesan and Herb Crusted Salmon with Lemon Cream Sauce

A quick and easy baked salmon topped with crispy panko and parmesan in bright and tasty 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
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20 Minute Meals, 30 Minute Meals, 6 Ingredients, Food, Gluten-free, Low-carb, Main Course, One-Pan, One-Pot, Recipe, Seafood

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Reader Interactions

Comments

  1. Anonymous says

    November 1, 2017 at 10:22 pm

    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

    Reply
    • David Myers says

      April 19, 2022 at 8:02 pm

      I see this happen often too. I just print the first page if there are only a few sentences or comments on the second page (or other side), Then I had write the last few suggestions onto the usually available empty space (below photos most often). Saves paper (I often put another recipe on the other side of the one page recipe to save paper . . . “trees (for paper) don’t grow on trees you know” LOL.)

      Reply
      • kevin says

        April 25, 2022 at 7:58 am

        If you use the Print button in the middle of the recipe it will print just the recipe rather than all of the content. I will look into adding the option to print the comments as well!

        Reply
  2. Air fryer Reviews says

    November 2, 2017 at 5:27 am

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

    Reply
  3. Unknown says

    November 15, 2017 at 7:02 pm

    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

    Reply
  4. Jan Briggs says

    December 14, 2017 at 2:30 am

    Would it be possible to replace the cream with a rich yogurt? Would you need to add anything or change any of the other ingredients?

    Reply
  5. kevin says

    December 14, 2017 at 6:08 pm

    Jan Briggs: You could use a rich yogurt and I would remove the pan from the heat after adding the garlic and let it cool a bit before adding the yogurt so that it does not curdle. Enjoy!

    Reply
  6. Sonja Mohr-Denison says

    December 16, 2018 at 3:53 pm

    Hi Kevin,
    I would like to prepare this dish for Christmas Eve. I am serving 12 guests, so I was thinking of preparing a large salmon fillet on a large cookie sheet. Could you please let me know if the salmon needs to be flipped over mid-way through baking time? Do you think that if I modify your ingredient amounts that I could accomplish the same flavour/finished dish?
    Any suggestions that you can offer would be greatly appreciated!
    Thanks in advance,
    Sonja

    Reply
    • kevin says

      December 18, 2018 at 9:15 am

      This recipe works perfectly as written for a large salmon fillet with the only change being required is to double or triple the topping ingredients as required to cover the salmon. (You will not have to flip the salmon.) Enjoy!

      Reply
  7. Lynette aka breezermom says

    October 23, 2020 at 7:31 am

    This is a fabulous recipe! We halved the recipe for two and enjoyed both the crunchy topping and the delicious sauce. Quick and easy to make, so that makes this recipe great for a week night. Loved it!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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